Pickled Pig's Feet

Instructions

• Rinse pig's feet well, pat dry with paper towels, and place into a large saucepan. Add enough water to cover, stir in 1 tablespoon of salt, and bring to a boil over high heat. Reduce the heat to low and simmer until meat falls off the bones, 4 to 5 hours.
• Remove meat from the bones and place into a shallow dish or bowl. cover and refrigerate until pickling liquid is ready.
• Drain the saucepan, reserving 2 cups cooking liquid. Pour reserved cooking liquid back into the saucepan. Add vinegar, pickling spice, remaining 1 tablespoon salt, cloves, peppercorns, and star anise. Bring to a boil and cook for 35 minutes.
• Strain and discard solids. Pour pickling liquid over meat. Cover and refrigerate for at least 10 hours before serving.