✔ Updated · stovetop, slow cooker + pressure cooker times
How to cook pig feet so the skin turns soft and sticky instead of rubbery comes down to three steps, and I promise they're easy: clean them well, blanch them briefly, then braise them low and slow.
At a glance
The one tip that matters: Blanch the cleaned pieces for 5 minutes and rinse them before braising. It removes the scum and strong porky odor, so the finished sauce tastes clean.
My Chinese-style version simmers the blanched pieces in dark and light soy sauce, Shaoxing wine, sugar and star anise for about 1½ hours, then reduces the liquid to a glossy glaze. Slow cooker and pressure cooker times are below, along with how this braise compares with Southern soul-food pig feet.
Why You'll Love These Braised Pig Feet
- Meltingly soft skin, rich in natural gelatin, in a glossy soy and star anise glaze.
- Mostly hands-off: a quick blanch and stir-fry, then the pot does the work.
- Works in any pot, with stovetop, slow cooker and pressure cooker times all included.
How to Cook Pig Feet: Stovetop vs. Slow Cooker vs. Pressure Cooker
Whichever pot you use, the first steps are the same: clean the pig feet, blanch them for 5 minutes, then stir-fry them briefly with the aromatics and seasonings. Only the long, slow cooking stage changes. Pig feet are done when the skin is very soft and a chopstick or fork slides into the thickest part with no resistance.
Slow cookers and pressure cookers lose almost no liquid, so use less water than on the stove and reduce the sauce in a wok or skillet at the end.
| Method | Cooking time (after blanching) | Liquid | Best for |
|---|---|---|---|
| Stovetop | 1½ to 2 hours at a gentle simmer, covered | Just enough to cover (about 4 cups) | The most control over texture and a glossy sauce |
| Slow cooker | 6 to 8 hours on Low, or 4 to 5 hours on High | About 2 cups | Hands-off cooking; reduce the sauce on the stove for 10 minutes at the end |
| Pressure cooker / Instant Pot | 35 to 45 minutes at high pressure, then 15 minutes natural release | About 1½ cups (check your cooker's minimum) | The fastest route; use the sauté setting to reduce the sauce afterward |
How to Clean and Blanch Pig Feet
Most pig feet sold in US grocery stores and Asian markets are already scalded and mostly hairless, but it's worth checking every piece. Cleaning and blanching are what separate a clean, savory braise from one that smells strongly of pork.
- Remove hair: shave any stubble with a clean disposable razor, or singe it over a gas flame and scrape it off with the back of a knife.
- Scrub and trim: scrub the skin with a brush and a little coarse salt, and trim off any discolored spots or nail tips.
- Rinse well: rinse the pieces under cold running water until the water runs clear.
- Blanch: cover with cold water, add ginger and green onion, bring to a boil and boil for 5 minutes while skimming the foam.
- Rinse again: drain, rinse off any scum with warm water and pat the pieces dry before they go into the wok.
Southern Soul-Food Pig Feet vs. Chinese-Style Braised Pig Feet
Pig feet are loved in many kitchens, and the two styles most people search for are very different. The recipe card on this page is the Chinese-style red braise. If you grew up on Southern pig feet, the same cleaning and blanching steps apply. If you enjoy slow-braised trotters, try our chicken feet recipe, braised dim sum style until the skin is meltingly tender.
| Southern / soul-food style | Chinese-style braise (this recipe) | |
|---|---|---|
| Seasoning | Vinegar, onion, celery, garlic, bay leaf, red pepper flakes, salt, hot sauce | Dark and light soy sauce, Shaoxing wine, sugar, star anise, ginger, garlic |
| Method | Simmered in seasoned water | Stir-fried, braised, then reduced |
| Time | 2½ to 3 hours, until falling off the bone | About 1½ hours, until soft but holding together |
| Finish | Light, tangy broth; often served with hot sauce | Thick, glossy, sweet-savory glaze |
| Served with | Collard greens, black-eyed peas, cornbread, rice | Steamed white rice and greens |
How to Cook Pig Feet Southern Style
Want the soul-food version instead? Clean and blanch the pig feet exactly as above, then cover the pieces with fresh water and add 1/4 cup white vinegar, 1 chopped onion, 2 celery ribs, 3 garlic cloves, 2 bay leaves, 1 teaspoon red pepper flakes and 2 teaspoons salt. Simmer, partly covered, for 2½ to 3 hours, until the meat falls off the bone, and serve with hot sauce. Pickled pig feet are another Southern favorite, but they're a separate, vinegar-cured preparation.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Buy them split and cut. I always ask the butcher to split the feet and cut them into 2-inch pieces. They cook more evenly and are much easier to clean.
- Never skip the blanch. Starting in cold water with ginger and green onion, boiling for 5 minutes and rinsing removes scum and off-odors before the braise.
- Use both soy sauces. Dark soy sauce gives the mahogany color and light soy sauce brings the salt and umami. No Shaoxing wine? Use dry sherry, or beer for a different but still savory sauce.
- Simmer, don't boil. A hard boil toughens the skin and drives off the liquid. Keep it at a lazy simmer with the lid on and top up with hot water as needed. My mum's test: the skin is ready when a chopstick slides in like soft butter.
- Reduce at the very end. Only boil the sauce down once the skin is fully tender, and stir constantly for the last few minutes, since the sugar and gelatin can scorch fast.
Chinese-Style Braised Pig Feet
4
servings15
minutes2
hours2
hours15
minutesHow to cook pig feet the Chinese-style way: cleaned, blanched pork trotters braised in dark and light soy sauce, Shaoxing wine, sugar and star anise until the skin is meltingly tender, then reduced to a sticky, glossy glaze.
Ingredients
- For Cleaning and Blanching
2 lb pig feet, split and cut into 2-inch pieces (about 3 feet)
1 inch piece fresh ginger, sliced
1 green onion, cut into 3-inch lengths
- For the Braise
1 tablespoon vegetable oil
3 garlic cloves, minced
1/2 yellow onion, sliced
4 star anise pods
2 tablespoons dark soy sauce
1 tablespoon light soy sauce
1/3 cup Shaoxing cooking wine (or dry sherry)
1 to 2 tablespoons sugar (rock sugar or light brown sugar)
4 cups water, enough to just cover
1/2 to 1 teaspoon salt, to taste
1 green onion, thinly sliced, to garnish
Directions
- Clean and Blanch
- Check the pig feet for hair. Shave it off with a clean disposable razor or singe it over a gas flame and scrape it away. Scrub the skin, trim any discolored bits and rinse the pieces well under cold water. If the feet are whole, ask the butcher to split them and cut them into 2-inch pieces.
- Put the pieces in a large pot and cover with cold water. Add the sliced ginger and the green onion lengths, bring to a boil and boil for 5 minutes, skimming off the foam. Drain, rinse the pieces under warm water to remove any scum, discard the ginger and onion, and pat dry.
- Braise
- Heat the oil in a wok or heavy pot over medium heat. Add the garlic and sliced onion and stir-fry for about 1 minute, until fragrant.
- Add the blanched pig feet and stir-fry for 2 to 3 minutes. Add the star anise, dark soy sauce, light soy sauce, Shaoxing wine and sugar, and toss for 1 minute until every piece is coated and colored.
- Pour in enough water to just cover the pieces, about 4 cups. Bring to a boil, then reduce the heat to low, cover and simmer gently for about 1 1/2 hours (up to 2 hours), stirring every 20 to 30 minutes and adding a splash of hot water if the level drops, until the skin is very soft and a chopstick slides in easily.
- Uncover, raise the heat to medium-high and cook, stirring often, for 5 to 10 minutes, until the sauce reduces to a thick, glossy glaze that coats the pieces. Watch it closely at the end, because the sugar and gelatin can catch and scorch.
- Taste, then season with salt only if needed (the soy sauce is already salty). Remove the star anise, scatter over the sliced green onion and serve hot with steamed rice.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Pig Feet
The rich, sticky sauce wants something plain to soak it up. For this Chinese-style braise, steamed white rice and a simple green vegetable such as bok choy or garlicky greens are classic. For Southern-style pig feet, try creamy mashed potatoes, collard greens, black-eyed peas or a skillet of cornbread (see our cornbread recipes).
Frequently Asked Questions
How long does it take to cook pig feet?
On the stovetop, simmer blanched pig feet for about 1 1/2 to 2 hours for a tender Chinese-style braise, or 2 1/2 to 3 hours for fall-off-the-bone Southern style. A slow cooker takes 6 to 8 hours on Low, and a pressure cooker about 35 to 45 minutes at high pressure plus a natural release.
Do you have to boil pig feet before cooking them?
A short boil, called blanching, is strongly recommended. Cover the cleaned pieces with cold water, add ginger and green onion, boil for 5 minutes, then drain and rinse. It removes blood, scum and strong odors, so the braise tastes cleaner and the sauce stays clear.
How do you clean pig feet?
Shave off any hairs with a clean disposable razor or singe them over a gas flame and scrape them away. Scrub the skin, trim any discolored spots or nail tips, and rinse well in cold water. Buying feet that are already split and cut into pieces makes cleaning much easier.
Do you eat the skin on pig feet?
Yes. The skin, tendons and connective tissue are the best part of pig feet. Long, gentle cooking turns the collagen into gelatin, which gives the skin its soft, sticky texture and thickens the sauce. There is little actual meat, so eat around the small bones.
How do I store and reheat leftover pig feet?
Refrigerate leftovers in an airtight container for 3 to 4 days. The sauce sets into a jelly from the natural gelatin, which is normal. Reheat gently on the stove with a splash of water until steaming hot all the way through, or freeze for up to 3 months.
