As most of you know, I am farm-to-table and snout-to-tail. Know where your food comes from. Today we are using Peppa, an animal I met a while back and enjoyed feeding (just kidding!). I know I’m horrible. I am using pigs’ feet with garlic, onion, ginger, soy substitute, pepper, and some Old Bay seasoning. I seared the pork and then pressure cooked it until tender in maple syrup, red wine, and vegetable stock. I hope you like it.

2 pounds pigs’ feet
1 small onion, diced
3 cloves garlic, diced
1 tablespoon Old Bay seasoning
1 tablespoon ginger powder
1 teaspoon salt substitute
1 teaspoon black pepper
1 tablespoon Chinese 5 spice
1/4 cup soy substitute I used coconut aminos
1/4 cup maple syrup
2 cups vegetable stock
12 ounces red wine

Mix Old Bay, ginger, black pepper, salt substitute, and Chinese five spice.

Coat pigs’ feet with 1/3 of seasoning.

In a skillet on medium heat, add pork and brown on all both sides.

Add onions, garlic, soy substitute, vegetable stock, red wine, and maple syrup to pressure cooker.

Set pressure cooker for 45 minutes. Remove from pressure cooker.

Serve over rice with fresh vegetables.