Also called trotters, pig feet are eaten throughout the world. Pickled pig’s feet are eaten in China, Mexico, Scandinavia, Germany, and the southern United States. England also has recipes for pig’s feet. This dish cooks slowly until meat falls off the bone. It is a traditional dish for New Year’s Eve in the South and among African Americans. This dish is commonly served with other regional dishes like collard greens, cornbread, and candied yams.
Recipe Servings: 4
Prep Time
20 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
Total Time
2 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 8 pig feet, split
- 2 celery ribs, chopped
- 1 onion, chopped
- ¾ cup white vinegar
- 2 Tbsp red pepper flakes
- 2 Tbsp seasoned salt
- 1 Tbsp chopped garlic
- 1 tsp ground black pepper
- 2 bay leaves
- Water, as needed to cover
- Barbecue sauce, for basting and dipping
Directions
- Remove excess hair with a razor.
- Wash pig's feet well in cold water and place in large pot or Dutch oven.
- Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves.
- Pour in water to cover.
- Bring to a boil then reduce heat to low and simmer until meat is tender and falling off bone, about 2 hours.
- Warm barbecue sauce in a small pan over low heat.
- Remove feet from pot and place on a platter.
- Baste warmed barbecue sauce over pig's feet.
- Serve barbecue sauce on the side for dipping.
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