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Oaxacan Pickled Pigs' Feet

3 pounds pigs' feet, split
3 1/2 quarts water
3 1/2 cups red wine vinegar
2 tablespoons black peppercorns
6 bay leaves
1 tablespoon plus 3/4 teaspoon salt
2 teaspoons dried thyme
1 medium carrot, peeled and diced
1 medium poblano chile, stemmed, seeded and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 to 2 jalapeno chiles, stemmed, seeded and minced
1/2 cup olive oil
1/2 teaspoon freshly ground black pepper
Lettuce leaves for serving


Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot. Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours. Set aside to cool completely, then refrigerate 1 hour. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips. Place the meat, carrot and all the peppers in a large mixing bowl. Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine. Cover and chill 2 to 4 hours. Serve cold on lettuce-lined plates.

Source: www.foodnetwork.com