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

1. 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.
2. 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.
3. Set aside to cool completely, then refrigerate 1 hour.
4. Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones.
5. Slice the meat and soft cartilage into 1 x 1/8-inch thick strips.
6. Place the meat, carrot and all the peppers in a large mixing bowl.
7. 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.
8. Cover and chill 2 to 4 hours.
9. Serve cold on lettuce-lined plates.

water, red wine vinegar, black peppercorns, bay leaves, salt, thyme, carrot, poblano chile, red bell pepper, yellow bell pepper, jalapeno chiles, olive oil, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/oaxacan-pickled-pigs-feet-recipe.html (may not work)