Pig Feet Recipe

Clean and trim

Rinse pig feet under cold running water. Using a sharp knife or kitchen shears, remove any stray hairs, rough edges and excess fat. If feet are whole, ask butcher to split or cut them in half lengthwise so they fit in your pot and expose more surface for braising.

Place the pig feet in a large stockpot and add enough cold water to cover (about 2 liters). Add 60 ml of the apple cider vinegar. Bring to a rolling boil over high heat. Boil vigorously for 8 minutes to blanch and remove impurities.

After 8 minutes, drain the pig feet in a colander and discard the blanching water. Rinse the pig feet and the pot to remove scum.

Return the cleaned pig feet to the pot. Add 2 liters fresh water, the remaining 60 ml apple cider vinegar, bay leaves, peppercorns, whole cloves, thyme sprigs, 1 large onion (quartered), carrots (halved), celery stalks (halved), 6 whole garlic cloves and 3 tsp sea salt.

Bring to a gentle simmer over medium heat. Skim any foam that rises. Once simmering, reduce heat to low, cover partially, and simmer gently for 2 to 2 1/2 hours, or until the knuckles are very tender and gelatinous when pierced with a fork.

Check every 30 minutes and add hot water if necessary so the feet remain mostly submerged.

When tender, remove the pig feet with tongs to a tray. Strain the braising liquid into a bowl and reserve 500 ml of the liquid; refrigerate or skim fat if necessary. Reserve remaining liquid for another use or discard.

In a large sauté pan, heat 2 tbs olive oil over medium heat. Add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in 1 tbs light brown sugar and cook 1 minute to dissolve.

Deglaze the pan with 120 ml apple cider (or white wine) scraping up browned bits. Add 60 ml soy sauce and 1 tsp chile paste or hot sauce. Pour in 250–300 ml of the reserved braising liquid and stir to combine. Bring to a simmer and reduce until slightly syrupy, about 6–8 minutes.

Return the pig feet to the pan and spoon the glaze over them. Simmer gently for 10–12 minutes, turning occasionally so the glaze coats each piece and the meat absorbs flavor.

Finish with 2 tbs chopped fresh parsley, 1 tbs fresh lemon juice and 1 tsp freshly ground black pepper. Taste and add up to 1/2 tsp more salt if needed (depending on how salty the soy/broth is).

Transfer pig feet to a serving platter and spoon remaining glaze over. If you prefer a thicker glaze, lift pieces out and reduce the glaze further before spooning.

Serve hot with mashed potatoes, rice, or crusty bread to sop up the sauce. Garnish with additional chopped parsley and lemon wedges on the side.

Leftovers: Refrigerate in an airtight container up to 3–4 days. The natural gelatin will firm in the fridge; gently reheat in a skillet with a splash of broth to loosen.