Pork chitterlings (chitlin's)
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Pork chitterlings (chitlin's)
  Pork    Meat  
Last updated 6/12/2012 1:18:36 AM. Recipe ID 49540. Report a problem with this recipe.
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      Title: Pork chitterlings (chitlin's)
 Categories: Meat
      Yield: 6 Servings
 
     20 lb Pork chitterlings
      1 pt Vinegar
      2    Large onions; chopped
      6    Hot peppers
    1/4 c  Salt
           Corn meal
           Salt and pepper
           Oil
           Thin pancake batter
 
  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.
  
  >From Glen Hosey's Recipe Collection Program, hosey@erols.com From
  "High Cotton Cookin'", Marvell Academy Mother's Association, Marvell,
  AR 72366. 




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Recipe ID 49540 (Apr 03, 2005)

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