Feet W / Black Bean Sweet & Sour Pig Feet Recipe
Make Feet W / Black Bean Sweet & Sour Pig Feet Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pig Feet and Broth
Black Bean Sweet & Sour Sauce
Aromatics & Garnish
Optional Accompaniments
Method
Pig Feet and Broth
- 1
Clean and blanch pig feet
Rinse the pig feet under cold water. In a large pot, bring 1.5 liters of water to a rolling boil. Add the pig feet and boil hard for 8 minutes to remove impurities. Drain and discard the blanching water, rinse the pig feet and pot to remove residue.
- 2
Simmer to tender
Return the blanched pig feet to the clean pot. Add 3 liters of fresh water, bay leaves, black peppercorns, quartered onion, smashed garlic, and 2 tsp kosher salt. Bring to a boil, then reduce to a gentle simmer, partially covered, and cook for 2 to 2.5 hours until the skin and connective tissue are tender and gelatinous (a fork should pierce easily and joints feel soft). Skim foam occasionally.
- 3
Remove and reserve
When tender, remove pig feet to a tray and reserve 1.5 cups of the cooking broth. Keep the feet warm; you can remove bones if preferred, but leaving them intact gives more texture. Discard bay leaves, peppercorns, and large onion pieces.
Black Bean Sweet & Sour Sauce
- 4
Prepare sauce base
In a small bowl, mix the fermented black beans (rinsed and chopped), light soy sauce, dark soy sauce, rice vinegar, black vinegar, brown sugar, and honey until sugar dissolves. Taste and adjust to balance sweet, salty, and sour: it should be assertively sweet-sour-salty to stand up to the fatty feet.
- 5
- 6
Combine sauce and reduce
Pour the sauce mixture into the skillet with aromatics along with the reserved 1.5 cups of broth. Bring to a simmer and cook 4–6 minutes to meld flavors and reduce slightly.
- 7
Thicken
Whisk the cornstarch with 2 tbs cold water to make a slurry. Slowly drizzle the slurry into the simmering sauce while stirring; cook 1–2 minutes until the sauce thickens to a glossy, clingy consistency. Stir in 1 tsp sesame oil, remove from heat and keep warm.
Finish and Serve
- 8
Coat pig feet
Return the cooked pig feet to the skillet with the thickened black bean sweet & sour sauce. Gently toss or spoon sauce over the feet and simmer together 3–5 minutes so flavors penetrate. If sauce becomes too thick, add up to 2–4 tbs reserved broth to loosen.
- 9
Add vegetables
Stir in the julienned red bell pepper and the green parts of the scallions. Cook 1 minute more — peppers should remain slightly crisp for contrast.
- 10
Plate and garnish
Transfer pig feet to a serving platter or individual plates. Spoon extra sauce over them. Sprinkle chopped cilantro and toasted sesame seeds on top. Serve immediately with steamed jasmine rice and pickled vegetables if using.
- 11
Storage
Leftovers keep well refrigerated up to 3 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce. Gelatin in the dish may solidify when cold; warm to restore texture.
