Instructions
- Clean the Pig’s Feet thoroughly under cold water. Score the skin in a crosshatch pattern.
- Place the Pig’s Feet in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 3-4 hours, or until extremely tender. Skim off any impurities during cooking.
- Drain the Pig’s Feet and let cool completely.
- While the Pig’s Feet are cooling, prepare the Brine. Combine all Brine ingredients except the Truffle Oil and shaved Truffle in a saucepan and bring to a boil, stirring until the salt and honey are dissolved. Reduce heat and simmer for 15 minutes to infuse the flavors. Remove from heat and let cool.
- Place the cooled Pig’s Feet in a clean glass jar. Pour the cooled Brine over the Pig’s Feet, ensuring they are fully submerged. Add additional brine if needed.
- Drizzle with Black Truffle Oil and gently press the shaved Black Truffle into the brine. Seal the jar and refrigerate for at least 5 days, or up to 2 weeks, before serving. The longer they sit, the more flavorful they become.
