Pig's Feet Stew

Instructions

1. Prepare the pig's feet
   Rinse the pig's feet thoroughly under cold water. Pat dry with paper towels. Season generously with salt and pepper on all sides.
2. Brown the pig's feet
   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pig's feet and brown on all sides, about 3-4 minutes per side. Remove and set aside.
3. Create the flavor base
   In the same pot, add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes.
4. Deglaze and build the broth
   Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 3-4 minutes. Add the diced tomatoes, chicken stock, bay leaves, and dried thyme.
5. Slow cook the stew
   Return the pig's feet to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 3 to 3.5 hours, or until the meat is very tender and falling off the bone. Check occasionally and add more stock if needed.
6. Adjust seasonings
   Taste the stew and adjust seasonings with salt and pepper as needed. If the broth is too thin, remove the lid and simmer for 15-20 minutes to reduce and thicken.
7. Serve the stew
   Remove the bay leaves. Serve the pig's feet stew in deep bowls, spooning the rich broth and vegetables over the meat. Garnish with freshly chopped parsley.