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Kiros Kai Faki

 

18

Yield

4

servings

Prep

15

min

Cook

6

hrs

Ready

14

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

Klingon pigs feet and pea soup
2 ½ pounds pigs' feet
fresh, or pork hocks
*
1 x salt
*
1 pound yellow split peas
1 each onions
chopped
2 quarts water
*
1 x butter
*

Directions

The night before you plan to make this soup, soak the feet or hocks in brine (1 tablespoon of salt per quart of water).

They should be completely covered.

Put the split peas to soak in plain cool water.

There should be about 2 inches of water over the peas--they will swell quite a bit.

The meat should be put in the refrigeratior overnight; the peas may be, too, but it is less important.

In the morning, take the meat out of the brine, put it in a 8 qt. pot, add the peas, onion and 2 quarts of fresh water.

Bring to a boil.

Skim off any foam that comes to the top, then reduce the heat and simmer for about 6 or more hours, stirring occasionally so the peas do not stick to the bottom of the pot.

The meat should be fallng off the bones, and the soup should be quite thick and fairly smooth.

Take the meat and bones out of the soup and cool slightly.

Take the meat off the bones and cut into smaller pieces.

Put the meat back into the soup and reheat if necessary.

Serve with a small pat of butter in the center of each bowl.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 3983% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 24g 24%
Dietary Fiber 29g 118%
Sugars g
Protein 56g
Vitamin A 3% Vitamin C 7%
Calcium 7% Iron 28%
* based on a 2,000 calorie diet How is this calculated?

 

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