Braised Pigs Feet Recipe

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Today we’re going to cook a classic, yet often overlooked dish. I’m talking about Braised Pig’s Feet of course. This dish has a rich, and almost silky, gelatinous texture that is celebrated by generations and today deserves a comeback.

I am truly a lover of the richness of pig’s feet and when I tell you that this simple ingredients list yields a deeply flavorable and comforting meal, fit for the Christmas day table, a special family dinner or a hug to a friend that just needs to taste something familiar – well my heart will be connected to you forever.

braised pork feet

How to make Braised Pigs Feet

Make this delicious braised Pig’s Feet dish, where we transform simple ingredients into a rich, gelatinous delicacy. It’s all about patience and love, slowly simmering the trotters to perfection in a savory blend of spices and sauces for a heartwarming, soul-satisfying meal.

1. Clean and Cut: Begin by thoroughly cleaning the pig’s feet and cutting them into manageable chunks.

2. Boil: Place the pig feet in a pot with cold water, ginger, and green onion. Bring to a boil and cook for 5 minutes to remove odors.

3. Stir Fry: In a skillet, heat vegetable oil and stir fry garlic and onion until fragrant.

4. Combine Ingredients: Add the pig feet chunks to the skillet along with star anises, light and dark soy sauce, cooking wine, and sugar.

5. Simmer: Pour in enough water to cover the pig feet. Bring to a boil, then lower the heat and simmer for 50 minutes to 1 hour until the feet are tender.

6. Thicken Sauce: If needed, increase the heat to thicken the sauce, stirring frequently.

7. Season and Serve: Season the dish with salt to taste and serve your succulent Braised Pig’s Feet.

Ingredients

Pig’s Feet: The star of the dish, pig’s feet (or trotters) are known for their thick skin and connective tissues. They contain little meat but are rich in gelatin, which contributes to the dish’s unique texture.

Soy Sauce: A combination of light and dark soy sauce is used. Light soy sauce adds saltiness and umami flavor, while dark soy sauce imparts a deeper color to the dish.

Vegetable Oil: Used for frying due to its high smoke point. It’s preferable over oils like extra virgin olive oil, which may burn at high temperatures.

Garlic: Fresh garlic is recommended for the best flavor. It adds a pungent, aromatic depth to the dish. Garlic powder can be a substitute if fresh garlic is not available.

Ginger: Fresh ginger, peeled and sliced, is used for its sharp, slightly spicy flavor, which complements the richness of the pig’s feet.

Green Onion: Adds a mild, slightly sweet flavor and a bit of texture to the dish.

Cooking Wine: Used in braising to enhance the dish with a more complex flavor profile. Beer can be substituted for a different but equally flavorful result.

Star Anises: A spice commonly used in Chinese cooking, star anise adds a warm, licorice-like flavor to the dish.

Sugar: Regular or brown sugar is used to sweeten the sauce slightly, balancing the savory elements.

Salt: Regular table salt is used for seasoning. Coarse salt or sea salt can be alternatives.

Water: Necessary for creating the braising liquid that the pig’s feet are cooked in.

Pigs’ Feet Recipe

4 from 3 votes
Recipe by Laura Ritterman Course: RecipesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes

Enjoy this tender and flavorful Braised Pig’s Feet, slowly cooked in a rich sauce with soy, garlic, ginger, and star anise for a traditional, comforting meal.

Ingredients

  • 1 1 ½ pounds Pig’s Feet

  • 1 1 inch Ginger, sliced

  • 1 1 Green Onion, chopped

  • 3 3 Garlic Cloves, minced

  • ½ Onion, sliced

  • 1/3 cup 1/3 Cooking Wine

  • 3 tablespoons 3 Soy Sauce (mix of 2 tablespoons dark and 1 tablespoon light)

  • 1 1 -2 tablespoons Sugar

  • 1 tablespoon 1 Vegetable Oil

  • 4 4 Star Anises

  • 1 1 -2 teaspoons Salt

  • Water, as needed

Directions

  • Remove the hair from 1 ½ pounds of pig’s feet and cut them into smaller chunks. Rinse them thoroughly before cooking.
  • Add the prepared pig feet to a large saucepan or pot, ensuring they are submerged in cold water. Add 1 inch of sliced ginger and 1 chopped green onion. Bring the mixture to a boil and cook for 5 minutes. After boiling, drain the water.
  • Heat 1 tablespoon of vegetable oil in a wok or skillet over medium heat. Add 3 minced garlic cloves and ½ a sliced onion. Stir fry for about 1 minute until fragrant.
  • To the skillet, add the boiled pig feet chunks, 4 star anises, 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1/3 cup of cooking wine, and 1-2 tablespoons of sugar.
  • Pour in enough water to completely cover the pork feet. Bring the mixture to a boil, then lower the heat. Cover with a lid and simmer for 50 minutes to 1 hour, until the pork feet become completely tender.
  • Once the pig’s feet are tender, remove the lid. If the sauce is not thick enough, increase the heat to medium-high and stir-fry until the sauce thickens.
  • Finally, season the dish with 1-2 teaspoons of salt to taste. Serve the braised pig’s feet immediately.

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Tips & Tricks

  • Proper Cleaning is Crucial: I always start by meticulously cleaning the pig’s feet. Removing all hairs and giving them a thorough scrub is essential for both hygiene and flavor.
  • Boil Before Braising: In my kitchen, I boil the pig’s feet with ginger and green onion before braising. This step is crucial for removing any strong odors and ensuring a refined taste in the braise.
  • Low and Slow is the Way to Go: From my experience, patience is key. Cooking them slowly at a low temperature allows the collagen to break down, resulting in that tender, gelatinous texture that’s so desirable.
  • Balance Your Flavors: Creating the perfect sauce is an art. I balance soy sauce, star anise, garlic, and ginger to achieve a harmonious blend of flavors. Adjusting these seasonings to suit your palate can make all the difference.
  • Monitor the Sauce Consistency: Towards the end of cooking, I always keep an eye on the sauce’s thickness. If it’s too thin, a quick simmer with the lid off thickens it up, enhancing the dish’s texture and flavor.
  • Serving with a Sauce: To enhance the flavor, serve the grilled pig’s feet with a sauce made from kecap manis, chili, garlic sauce, and a bit of vinegar or tamarind sauce. This adds an extra layer of taste that complements the rich flavor of the meat.
  • Grilling for Crispiness: After braising, finishing the pig’s feet on the grill gives the skin a nice, crispy texture. This contrast of tender meat with crispy skin elevates the overall eating experience.

Do you eat the skin on pigs feet?

Yes, the skin on pig’s feet is edible and is actually a key component of the dish, known for its gelatinous texture and flavor.

What goes good with pig feet?

Mashed potatoes, green vegetables, white rice, or cornbread pair well with pig’s feet.

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Conclusion

This Braised Pig’s Feet recipe is a real treat for anyone who loves to dive into the heart of traditional cooking. It’s amazing how a few simple ingredients, when given time and a bit of love, can transform into something so rich and satisfying. Whether you’re gathering around the table with family or indulging in a cozy weekend meal, this dish is a warm, delicious nod to the timeless art of slow cooking. It’s a perfect example of how the best flavors often come from the simplest of recipes.

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