Pork Chitterlings (Chitlins)

Pork Chitterlings (Chitlins) Ingredients

20 lb Pork chitterlings	Corn meal
1 pt Vinegar	Salt and pepper
2 lg Onions; chopped	Oil
6 Hot peppers	Thin pancake batter
1/4 c Salt

Instructions for Pork Chitterlings (Chitlins)

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours, changing water 2 times, until fork tender. Cool. Remove all fat and foreign matter. Reheat in fresh water and serve piping hot. Pass hot pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper. Fry in deep fat, not too crisp. For battered chitterlings: make a thin pancake batter. Dip chitterlings in batter and fry until golden brown. Serve with baked potatoes, slaw and corn bread. Serves 4-6. N.R. HOSEY MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Corn	Onion	Pork	Salt
Vinegar

Meat Corn Onion Pork

for flavor and categorization

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