March of the Pigs Trivia Quiz

Les pais au fou or Bean Crock, hails from Jersey, largest of the Channel Islands. Thought by some to be Jersey's national dish, it's a casserole or "cassoulet" of dried beans, pig's trotter and/or beef, onions, carrots, celery, stock or beef drippings and herbs. At one time, beans could be seen in homes, hanging from the rafters to dry before shelled for winter meals and now they can be purchased in stores. The beans (butter or haricot) are soaked overnight. It can be served with cabbage loaf, a delicious, traditional Jersey bread baked between two cabbage leaves.
(Thank you to sue943 for the particulars of an authentic Jersey Bean Crock.)

The photo clue is a Jersey cow, a smaller cattle breed, descended from Norman mainland cattle.

Crispy pata is a Filipino dish of deep fried pig trotters or knuckles often cooked "paksiw" style, simmered in a Filipino cane vinegar. The meat is usually boiled first until tender and then deep fried. When the meat is sufficiently crispy on the outside, the bones are removed and the meat is chopped and served with a sauce of vinegar, onions, garlic, soy sauce, chilies and sugar. Some locals humorously refer to pig's (or chicken) feet as "adidas".

The photo of ladies' shoes was meant to call to mind Imelda Marcos former First Lady of the Philippines notorious for her lavish lifestyle and shoe collection.

Pigs are prominent in Spanish and Catalan cuisine and recipes for pig's feet, varying slightly, are very popular throughout Catalonia. Sometimes the pig's feet are purchased fully cooked. If prepared raw they're boiled with salt, pepper and a bay leaf until very tender, then cooked with a sauce of sautéed onion, garlic, tomato and chilies and wine or stewed with plenty of potatoes, garlic and parsley.

The photo is meant to lead you to "The Persistence of Memory" by Salvador Dali, born in Figueres, a town in the Girona region of Catalonia. He was known to host lavish dinner parties with menus that included turkey, calf brains with bacon and, of course, pie crusts garnished with pig's feet!

Pudding and souse is a traditional Barbadian or Bajan Saturday lunch. Souse being pickled pork and the pudding is steamed sweet potato. At one time souse was made with pig trotters (also ears, tongue and snout) but lean pork has become a favored alternate. Some households even have their favorite pudding and souse lady from whom they order weekly. The pork meat is boiled until tender and then combined with grated cucumber, onion, pepper, lime juice and parsley. It's usually served chilled with steamed (or baked) pudding of sweet potatoes, thyme, marjoram, chives and chilies.

The Barbadian dollar coin is a heptagonal (seven sided) coin with a flying fish depicted on the face and the Barbadian coat of Arms on the reverse.

Irish Crubeens, made from pig's feet boiled then deep-fried, reached the height of popularity in the 19th and early 20th century. It was common pub food, popular with patrons as well as owners, owing to its salty crispiness which was perfect alongside a cold beer. Unfortunately, because of the preparation time involved fewer pubs continued to offer them. In recent years the dish has seemed to return to popularity. You can find them on the menu in some restaurants or sold in specialty markets.
(Thank you, Chavs, for your expertise in Irish cuisine.)

The shamrock has long been associated with Ireland and Saint Patrick.

Körömpörkölt can be described as a traditional rustic "heavyweight" Hungarian stew with a rich thick gravy and boiled potatoes, eaten year-round. It has a slightly different consistency than other stews or goulash which are more "soup-like" and contain more liquid. Slow cooked, until the meat easily falls of the bone with potatoes, herbs and spices (paprika, of course), ensures the hearty, "stick to your ribs" meal.
(Thank you, urbankheki, for the first-hand gastronomical details.)

Erik Weisz, popularly known as the famous escape artist and illusionist, Harry Houdini, was born in Budapest, Hungary.

Khao kha mu (pork leg stew on rice) is a popular Thai street food known for a pleasing salty-sweet favor. They're sometimes eaten with pickles (or pickled mustard greens) and boiled eggs (half spiced corned eggs). The pig's trotters are seasoned, stewed and reduced. Some street food stalls sell an entire leg with various side dishes. Every serving includes a piece of lean meat, chunks of glutinous skin, broccoli, mustard greens and sliced boiled eggs.

The photo is a Siamese cat native to Thailand (formerly known as Siam).

Syltelabb (preserved paw) is a traditional Norwegian dish considered a delicacy and primarily eaten at Christmas time. After boiling the pig's feet are salted and cured. They're usually served with beetroot, mustard and loads of fresh bread, typically lefse, a traditional flatbread. They're sometimes eaten as a finger food or snack. Since syltelabb is very salty there's usually plenty of ale on hand too!

The photo shows a beautiful Norwegian fjord.

Boiled pig's feet salad is a classic Swedish Christmas dish. They're simmered with peppercorns and a bay leaf until tender and then the bones are removed. Cooling in the pan solidifies the liquid into a jelly (aspic or aladåben) which is sometimes cooled in a decorative jello (jelly) mold. The salad is usually served with beetroot, red cabbage or a root mash with a drizzle of vinegar but they're also enjoyed "plain" for munching.

The photo is the fish-shaped chewy candy known as Swedish fish.

Tonsoku is a popular pig's feet dish in Okinawa. The meat is boiled to reduce fat and the collagen becomes softer and gelatinous. It's usually eaten with a fermented soy bean sauce or miso. Variations include boiling the pig's feet with, daikon, konbu (an edible kelp), shiitakes and awamori (a rice wine indigenous to Okinawa).

The photo shows a Shisa statue. Shisa are thought to be the the guardian of the gods and very symbolic in Okinawan culture.