Unlike lamb’s brain or veal sweetbreads there is a ghost of a chance that you’ll be able to find pig’s feet in a nearby supermarket. I have never actually gone out of my way to buy these, but I had no choice when I saw them in my local Morrisons next to the pork steaks. You see, since it took me over a year to re-find beauty heart radishes, I am just buying these foods first and asking questions of suitable recipes later.
At least you can put pig’s feet in the freezer so you can take your time to find a workable recipe; the fact that this one helped make use of my much-ignored slow cooker was a bonus.
The recipe I used was from Allrecipes, which could have been a bit more explicit about the point at which you added the litre of water. Still, the gravy was exactly the sort of aromatic as I had hoped for… just would have been better if the flavours were stronger and the liquid was thicker.
Anyway, that’s the window dressing to the main event: pig’s feet. Not going to lie, but it was a bit odd seeing them laying in the packaging. After all, these are obviously the feet of a pig and, seeing how I am still watching Green Acres, this was something I needed to reconcile. Guess that shows just how sheltered I am in terms of food looking like the animal it came from.
Seeing how my nan used to make and enjoy pig’s feet (which curled into fists after nearly 4 hours in the slow cooker) I thought this would be a good way to continue getting in touch with my German roots post-Munich. Now that I have… this may not be a part of my heritage I will revisiting for a while, unless it is stuffed with sausagemeat like the zampone I ate for new years.
You see I had not realised that there is little to no meat on a pig’s foot. It’s mostly bone, skin and fat. Knowing my nan I can see how this would have appealed to her considering the era she grew up in. Thing is, I am not someone who is easily able to eat forkfuls of pig skin and fat. I mean, the texture was incredible with it just falling off of the bone and being so soft and tender… but it’s fat and skin.
Pig’s feet are definitely something worth using for a stock, but I am not convinced of it as a main part of a meal. Still, I was unprepared for this post to end on a note of disappointment.
A few days ago I went to the Japan Centre in London to have a general browse and came across this little individual pack of goma dofu. This is something that I searched for in the supermarkets of Hiroshima, but had not noted down the Japanese characters… so that proved fruitless.
Oh well, at least I found it two and a bit years later in London. Finally! The idea of a tofu type food made out of sesame seeds has appealed to me since I started the food list as it combines two things I really love. Now that I’ve had it, I wish I had bought a second packet as goma dofu is incredibly moreish.
To start off with, goma dofu is nothing like tofu. It’s like a grey jellied custard with the faint taste of sesame seeds. On it’s own this is fair moreish, but ultimately a bit bland. What makes this special is how the goma dofu interacts with a sauce. With the right sauce (like the one attached to this little pack) the taste of sesame is elevated and you are left wanting more of this weird sesame semi-solid pudding.