Pigs feet and sauerkraut

 

My dad was always a culinary adventurer. He just loved trying anything new and unknown. I've always been fearless when it comes to food, so the two of us would often share some of his more creative offerings. I have to admit, I drew the line at brains and eggs. I found brains to be so repulsive and they set off my gag reflex. I did, however, eat the fried tripe and pigs feet and sauerkraut. I didn't like the pigs feet and sauerkraut at first because it seemed fatty, but dad explained that it was cartilage melting down as it cooks to become gelatinous.

Somehow I got it in my head that pigs feet and sauerkraut was my signature New Years' dish. It's kind of a take on pork ribs and sauerkraut, but the pigs feet really add so much more to the taste. And because I always tended to work on New Years' Eve and New Years, I always brought a bunch of pigs feet and sauerkraut to work with me for lunch, much to the delight (so not) of my fellow workers.

One Year I got so enthusiastic eating it, I got intestinal cramps and had to go home, but every other year I look forward to my annual treat and eat it without any issues. I started tweaking the recipe a little in recent years, before it was just pigs feet and sauerkraut, but now, with the addition of apples, it's so much more.

For years and years I had a tradition of setting out in search of pigs feet. When I lived in Ohio, this was often a long and frustrating search, which took me to the far reaches of the county until I could find them. In California, where pigs feet are more common in grocery stores, they always seemed to disappear right around New Years.

After living here a few years, I realized why; they are used to make menudo, a Mexican stew made with tripe, hominy and often hooves that is known as a folk cure for hangovers. New Years is prime hangover time, so pigs feet are scarce. Then I realized that the Mexican markets would probably have them.

I've fairly recently discovered that our local Mexican markets are a treasure trove of hard-to-find and exotic (to me) items. My hunch was right and now each year finds me in my local market explaining a couple of times that I really DO want pigs feet, of which there are usually piles and, as an added bonus, Mexican markets also have butchers -- usually bunches of them -- right there ready to trim your meat. And despite the fact that communication can sometimes be a bit tricky ("Why did you get that? "I'm not entirely sure.") shopping there is always a treat. Most Anglos tend to look down their noses at the Mexican markets, which is their loss.

Sadly, I can never get anyone to share in my porcine bounty, so despite the fact that my house always smells like cooking sauerkraut at the New Year, my kids have never tried my signature New Years' meal. Oh well, that means more for me, along with glistening hair and shiny nails, although I'm sharing the recipe because if my family has anything to say about it, it will die with me -- such babies.

Pigs feet and sauerkraut

2 large jars or packages of prepared sauerkraut
4 large pigs feet -- have the butcher quarter them for best cooking.
3 large granny smith apples, chopped into large (1/2 inch) squared
1 tablespoon caraway seed
Place everything in a crock pot and let 'er rip. I have found that it does need to be set on either 6 hours or 10 hours to cook properly. The pigs feet are done when they fall away from the bone. Watch out for pigs knuckles.