Pigs' Feet Recipe

Rinse the pigs' feet well under cold running water. If not already split, ask your butcher to split them or use a heavy cleaver to halve through the bone for quicker cooking and better flavor penetration.

Place the pigs' feet in a large stockpot and cover with about 3 liters of cold water. Bring to a rolling boil over high heat and boil for 5 minutes to draw out impurities.

Carefully drain and discard the blanching water. Rinse the pot (optional) and return the pigs' feet to the pot. Refill with fresh cold water to about 1–2 inches above the feet (about 3 liters).

Add the onion (halved), carrot (cut in half), celery stalk, bay leaves, peppercorns, cloves, and 1 tablespoon salt. Bring to a gentle simmer over medium heat, skim any foam the first 15–20 minutes, then reduce heat to low so the liquid barely simmers.

Cover and simmer gently until the meat and skin are very tender and nearly falling from the bone, 2.5 to 3 hours. Check after 2 hours; add water if level drops too low.

When tender, remove the pigs' feet to a plate with tongs. Reserve 2 cups of the cooking liquid (strain to remove solids) and set aside for the braise step. Discard the vegetables and aromatics or save the carrot for another use.

Heat a large heavy skillet or Dutch oven over medium-high heat and add 2 tablespoons vegetable oil or lard.

Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Stir in 1 tablespoon tomato paste and cook 1 minute to deepen its flavor.

Add apple cider vinegar, brown sugar, and soy sauce; stir to combine and deglaze the pan, scraping up browned bits from the bottom.

Place the cooked pigs' feet into the skillet. Pour in the reserved 2 cups of strained cooking liquid (or stock) so the liquid comes about halfway up the feet. Add thyme, cracked black pepper, and 1 teaspoon salt. Bring to a gentle simmer.

Lower heat to medium-low, cover partially, and braise until the sauce is reduced and glossy and the feet are richly flavored, 20–30 minutes. Turn the feet once or twice in the sauce so they glaze evenly.

Optional: Reduce to glaze

If you prefer a thicker glaze, remove the feet to a plate when the flavors are concentrated, increase heat to high and reduce the braising liquid uncovered until it coats the back of a spoon, 3–6 minutes, then return feet to coat them.

Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar or soy for balance.

Transfer pigs' feet to a serving platter or individual plates. Spoon the braising sauce over them.

Sprinkle with chopped parsley, a pinch of chili flakes if using, and serve with lemon wedges to brighten the rich flavors.

Serve hot with mashed potatoes, polenta, crusty bread, or rice to soak up the sauce.