Pig Feet / Pig Tail Recipe

If pig feet/tails have hair, singe briefly over a flame or trim with a knife and rinse thoroughly. Rinse the pieces under cold water to remove any debris.

Make a quick brine: in a bowl or container combine 8 cups cold water, 3 tbs kosher salt and 1 tbs sugar. Stir to dissolve. Submerge the pig feet/tails in the brine. Refrigerate for 2–4 hours (or up to overnight for stronger seasoning).

After brining, remove the meat and discard brine. Rinse the pieces under cold water and place them in a pot. Add 1 cup ice and fresh cold water to cover if needed and let rest 10 minutes to firm up. Drain and pat dry with paper towels.

Build the braising liquid

In a large heavy-bottomed pot or Dutch oven, add 6 cups water or low-sodium chicken stock. Add the halved onion, chopped carrot, celery stalk, 2 bay leaves, 1 tbs whole black peppercorns, 4 smashed garlic cloves, 2 tbs apple cider vinegar and 1 tbs brown sugar. Bring the liquid to a gentle simmer over medium heat.

Add the rinsed pig feet/tails to the simmering liquid so they are mostly submerged. Reduce heat to low so the liquid maintains a bare simmer (small bubbles). Cover partially with a lid and simmer gently for 2 to 3 hours, turning the pieces once halfway through, until the skin and connective tissue are very tender and the meat is gelatinous and pulls away from bone.

Skim any foam occasionally. Taste the braising liquid after 90 minutes and adjust seasoning if necessary (add up to 1 tsp salt).

Preheat oven to 425°F (220°C) if you plan to roast/crisp the skin for texture. Alternatively you can pan-sear on the stovetop.

Carefully remove the pig feet/tails from the braising liquid and transfer to a plate. Reserve 1 to 1 1/2 cups of the braising liquid and strain it into a small saucepan; reduce over medium-high heat until slightly thickened (about 8–12 minutes) to make a glaze. Taste and adjust with a pinch of salt, a dash of hot sauce or chili flakes if using.

Pat the pieces dry. In a large skillet heat 2 tsp vegetable oil and 1 tbs butter over medium-high heat until shimmering. Sear the pig feet/tails, skin-side down where applicable, until edges brown and skin crisps, 2–4 minutes per side. For extra crisp, transfer seared pieces to a rimmed baking sheet and roast in the preheated oven for 8–12 minutes until the surface is caramelized.

Toward the end of searing, add the reduced braising liquid to the skillet and spoon it over the pieces to glaze for 1–2 minutes.

Transfer to a serving platter. Sprinkle with 2 tbs chopped fresh parsley, 2 thyme sprigs (or strip leaves), 1 tsp freshly ground black pepper and finish with 1 tsp coarse salt. Serve with additional hot sauce or chili flakes on the side.