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3 lbs pig's feet
1/2 cup soy sauce
8 garlic cloves, peeled
4 green onions, cut twice
2-3 T. baking Splenda
1/2 cup raw peanuts (soaked at least 4 hrs)
2 T soy paste
2 cups water
How To Prepare:
Wash feet well. Place all ingredients in a pot. Bring to a boil, then simmer until tendons are tender (several hours). When the sauce begins to get thicker you know the collagen is melting and it is done.
Option: Use a different cut of fatty pork, like bacon slab, if you don't like feet.
Note on carb counts: Counts for soy sauce are included (20/cup) so reduce the carbs/serving if you don't ingest the juice. Counts for soy paste are not included because I cannot find them, but I am assuming it is higher (maybe comparable to catsup) because of the texture. Omit it if you want.
Note: This dish is supposed to be a sweet flavor. Using Splenda instead of rock sugar does change the flavor a bit. I think this would be a really good recipe for an erythritol/Splenda blend. But I can't find any erythritol in Taiwan.
Number of Servings:
Carbs per serving - include all nutritional information if known: