This hearty dish combines black-eyed peas with pig trotters, slowly simmered in a seasoned broth with bay leaf. The long cooking results in a thick, rich consistency and deep flavor, often served warm ...
When I go grocery shopping, I always look for pig feet. In the sea of unrecognizably standard-looking cuts of animal muscles at grocery stores — disk-shaped loins, round humps of pork butt — trotters ...
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