*  Exported from  MasterCook  *
                               KIROS KAI FAKI
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
           ---           ----KLINGON PIGS FEET & PEA
    2 1/2   lb           Fresh pigs feet
                         -or pork hocks
    1       lb           Yellow split peas
    1                    Onion -- chopped
    2       qt           Water
    The night before you plan to make this soup, soak the
   feet or hocks in brine (1 tablespoon of salt per quart
   of water). They should be completely covered. Put the
   split peas to soak in plain cool water. There should
   be about 2 inches of water over the peas--they will
   swell quite a bit. The meat should be put in the
   refrigeratior overnight; the peas may be, too, but it
   is less important.
    In the morning, take the meat out of the brine, put
   it in a 8 qt. pot, add the peas, onion and 2 quarts of
   fresh water. Bring to a boil. Skim off any foam that
   comes to the top, then reduce the heat and simmer for
   about 6 or more hours, stirring occasionally so the
   peas do not stick to the bottom of the pot. The meat
   should be fallng off the bones, and the soup should be
   quite thick and fairly smooth.
    Take the meat and bones out of the soup and cool
   slightly. Take the meat off the bones and cut into
   smaller pieces. Put the meat back into the soup and
   reheat if necessary. Serve with a small pat of butter
   in the center of each bowl.
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