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Crunchy tostadas topped with pickled pig's feet in a vinegar-chile marinade with fresh vegetables. A traditional protein-rich appetizer with bold, tangy flavors unique to Mexican cuisine.
Place the cleaned pig's feet in a large pot, add the water, bay leaves, black peppercorns, and 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 2.5 to 3 hours until the meat is tender and gelatinous.
Carefully remove the pig's feet and allow to cool. Once cooled, pull meat and skin from the bones, discarding bones. Slice the meat/skin into bite-sized pieces for even marination.
In a separate saucepan, combine white vinegar, chile de arbol, dried oregano, and 1 teaspoon salt. Bring to a simmer over medium-low heat, then pour the hot marinade over the cut pig's feet pieces. Let it marinate for at least 1 hour to absorb flavors.
Before serving, prepare fresh vegetables: thinly slice onions and radishes, dice the tomato, chop cilantro, and slice avocado, keeping the ingredients separate for topping.
To assemble, lay tostada shells on a plate. Top each with a generous spoonful of the marinated pig's feet, then layer with red onion, radish, tomato, cilantro, and avocado. Serve immediately to preserve crunch.
