Pickled Pig Feet Stew With Fresh Dill And Cucumber Brunoise

• 2 pigs feet
• 1 handful peppercorns
• 15 allspice berries
• 2 bay leaves
• 6 cloves garlic
• 5 tablespoons vinegar
• 2 cups pork stock
• fresh dill To taste
• 1 cup cucumber finely chopped
• 1 cup pickling spice
• 1 bunch dill
• 1 head garlic split
• 2 cups mirepoix
• 1/2 pound pig skin
• water to cover
• 2 cups carrot finely chopped
• salt To taste
• vinegar To taste
• lemon juice To taste

1. 1. For the Pig Feet: Boil feet for 5 minutes, remove scum and rinse. Cryovac with remaining ingredients and cook overnight in a circulator at 185u0b0F degrees. Once cooked, remove pig feet and pick apart
2. 2. For the Pig Skin Broth: Combine pickling spice, dill and garlic head in a sachet. In a stockpot, add sachet, mirepoix and pig skin, then cover with water. Bring to a boil and let simmer for 2 hours, remove and discard skin after 1 hour. Strain and filter broth
3. 3. 20 minutes before serving, add picked Pig Feet, carrots, salt, vinegar, oil and lemon juice to taste
4. 4. To serve: Ladle Pig Skin Broth with Pig Feet into bowl and top with Garnish

feet, handful, berries, bay leaves, garlic, vinegar, pork stock, fresh dill, cucumber, pickling spice, dill, garlic, mirepoix, skin, water, carrot, salt, vinegar, lemon juice

Taken from www.yummly.com/recipe/Pickled-Pig-Feet-Stew-with-Fresh-Dill-and-Cucumber-Brunoise-2255324 (may not work)