To add variety to our menu, instead of chicken feet soup, I made pig feet soup. I was planning to make oxtail soup but the packages at the store were just too big for two people. The package of pig feet was just one foot, just enough to make soup for a few days (I think I bought a forefoot).
The difference between chicken feet and pig feet is that with chicken feet, it’s all feet. When purchasing pig feet at the grocer, you get the foot and part of the lower leg. See Wikipedia article here: http://en.wikipedia.org/wiki/Ham_hock
For this version, I added kombu (Japanese seaweed), Chinese dried red dates, dried mushrooms, and raw peanuts to the pig foot to simmer for several hours. I usually add mustard cabbage before serving. This time, the market didn’t have mustard cabbage, so I substituted Chinese white stemmed cabbage.
The second night, I used chow fun noodles from our local noodle factory.
Ignore the typo on the package. Given a choice, The Cat prefers chow fun (look fun) noodles over other types of noodles. We often have at least one package in the freezer.
The soup bones are served separately so as not to interfere with the slurping of noodles. As mentioned in a previous post, The Cat loves eating the marrow from bones.
The last night, I was able to find mustard cabbage. By now, most of the bones have had their marrow, cartilage, and tendons sucked clean by The Cat.
I will be submitting this post to Deb at Kahakai Kitchen for her Souper Sunday feature (http://kahakaikitchen.blogspot.com/).
Bones, cartilage, tendons, and noodles, The Cat was happy.