Ingredients with Measurements:
- 1 lb. pork shoulder, cubed
- 1 lb. pig's feet, cleaned and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp. vegetable oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 1 tsp. dried sage
- 1 cup beef broth
- 1 cup water
- 2 tbsp. cornstarch
- 2 tbsp. cold water
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat vegetable oil over medium-high heat.
3. Add pork shoulder and pig's feet to the skillet and cook until browned on all sides.
4. Add chopped onion and minced garlic to the skillet and cook until softened.
5. Add salt, black pepper, paprika, thyme, rosemary, and sage to the skillet and stir to combine.
6. Pour beef broth and water into the skillet and bring to a boil.
7. Reduce heat to low and simmer for 2 hours, or until the pork and pig's feet are tender.
8. In a mixing bowl, whisk together cornstarch and cold water until smooth.
9. Pour the cornstarch mixture into the skillet and stir to combine.
10. Cook for an additional 5 minutes, or until the mixture has thickened.
11. Pour the mixture into a 9-inch pie dish.
12. Roll out the pie crust and place it over the top of the pie dish.
13. Trim the edges of the pie crust and cut a few slits in the top to allow steam to escape.
14. Bake the pie for 30-35 minutes, or until the crust is golden brown.
15. Remove the pie from the oven and let it cool for 5-10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 2 hours 35 minutes
Total time: 2 hours 55 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 21g
Protein: 25g
Sodium: 680mg
Sugar: 1g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef chuck roast.
- Pig's feet can be substituted with beef shank.
Variations:
- Add diced potatoes and carrots to the skillet for a heartier pie.
- Use a puff pastry instead of a pie crust for a flakier crust.
Tips and tricks:
- Make sure to brown the pork and pig's feet well before adding the onion and garlic for maximum flavor.
- If the mixture is too thick, add more beef broth or water until it reaches the desired consistency.
- Let the pie cool for a few minutes before serving to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place the pie in the oven and bake for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a side salad or roasted vegetables.
- Cut the pie into wedges and serve on individual plates.
Garnishes:
- Sprinkle chopped fresh parsley over the top of the pie before serving.
Pairings:
- Serve with a glass of red wine, such as a Pinot Noir or Cabernet Sauvignon.
Suggested side dishes:
- Roasted Brussels sprouts
- Mashed potatoes
- Green beans with bacon
Troubleshooting advice:
- If the pie crust is browning too quickly, cover it with foil to prevent burning.
- If the filling is too thin, add more cornstarch and water mixture and cook for an additional 5 minutes.
Food safety advice:
- Make sure to clean and sanitize all equipment and surfaces before preparing the recipe.
- Cook the pork and pig's feet to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Snuten un Poten Pie is a traditional Dutch dish that originated in the northern provinces of the Netherlands.
Flavor profiles:
- The pie has a savory and slightly gamey flavor from the pork and pig's feet, with hints of herbs and spices.
Serving suggestions:
- Serve the pie hot with a side of vegetables or salad for a complete meal.
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