Ragou pye kochon
2 pigs feet cut in pieces
½ cup of pikliz (liquid only)
1 lime or lemon
4-table spoon of tomato sauce
1 teaspoon of freshly ground black peper
1-2 teaspoon of salt
1 whole green pepper cut into small pieces
1 whole fresh tomato
2 Carrot peeled and cut into pieces
4 Minced garlic cloves
¼ Cup of vegetable oil
Clean meat by rubbing lime or lemon all over it, and rinse with cold water. Using a large pot, add pig feet, pikliz, black pepper, salt, green pepper, fresh tomato, garlic, and fill the pot with water enough to boil for 1 ½ to 2 hours. In about 1 hour add the carrots. When the pig feet are fork tender remove from heat (make sure there is enough liquid left for sauce).
On a large skillet add oil let it get hot for 1 minute or 2. Then add the pig feet. Let brown on one side and turn the other side. Remove excess oil. Add the chopped onion, broth from the pig feet, and tomato sauce. Lower heat and let the pig feet simmer for 10 minutes.
Serve with white rice, or boiled plantains.
Courtesy of Kreyol Kitchen