📝 About This Recipe
A cornerstone of African American culinary heritage, these stewed pig's feet are a masterclass in patience and flavor. Simmered until the collagen transforms into a rich, silky gravy, this dish offers a deeply savory experience accented by vinegar and red pepper heat. It is a soulful comfort food classic that celebrates the tradition of making the most humble ingredients taste like royalty.
🥗 Ingredients
The Meat
- 4 pounds Pig's Feet (split lengthwise, thoroughly cleaned and scrubbed)
Aromatics and Base
- 1 large Yellow Onion (roughly chopped)
- 1 medium Green Bell Pepper (seeded and chopped)
- 2 pieces Celery Stalks (chopped)
- 4 cloves Garlic (smashed and minced)
The Seasoning Liquid
- 4 cups Chicken Broth (low sodium preferred)
- 4 cups Water (or enough to cover feet by 2 inches)
- 1/4 cup Apple Cider Vinegar (helps tenderize and balance richness)
- 2 tablespoons Hot Sauce (Louisiana-style)
- 1 tablespoon Smoked Paprika
- 1 teaspoon Red Pepper Flakes (adjust for heat preference)
- 2 pieces Bay Leaves (dried)
- 2 teaspoons Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Sugar (to balance the vinegar)
👨🍳 Instructions
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1
Begin by thoroughly cleaning the pig's feet. Scrub them under cold running water, using a small brush if necessary to ensure any debris is removed. Pat them dry with paper towels.
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2
Place the cleaned feet in a large heavy-bottomed pot or Dutch oven. Cover them with cold water and bring to a rolling boil for 10 minutes to blanch them. This removes excess impurities and ensures a cleaner gravy.
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3
Drain the blanched feet and rinse them again with cold water. Clean out the pot to remove any residue from the boiling process.
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4
Return the pig's feet to the clean pot. Add the chopped onion, bell pepper, celery, and minced garlic.
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5
Pour in the chicken broth and enough water to ensure the feet are submerged by at least two inches.
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6
Stir in the apple cider vinegar, hot sauce, smoked paprika, red pepper flakes, sugar, salt, and black pepper. Toss in the bay leaves.
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7
Bring the liquid to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently.
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8
Simmer for approximately 3 to 3.5 hours. Every hour, give the pot a gentle stir to ensure the feet aren't sticking to the bottom.
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9
Check for tenderness around the 2.5-hour mark. The meat is done when it is 'fork-tender' and beginning to pull away easily from the bone.
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10
Once the meat is tender, remove the lid. If the liquid is too thin, increase the heat to medium and simmer uncovered for another 15-20 minutes to reduce and thicken the gravy into a silky consistency.
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11
Taste the gravy and adjust the seasoning with additional salt, pepper, or a splash more vinegar if needed.
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12
Remove the bay leaves before serving. Ladle the pig's feet and plenty of the savory pot liquor into deep bowls.
💡 Chef's Tips
Always ask your butcher to split the feet lengthwise; it allows the marrow and collagen to release more effectively into the sauce. For a deeper flavor, let the stewed feet sit in the fridge overnight and reheat them the next day; the flavors meld and the texture becomes even richer. Don't skip the blanching step, as it prevents the final gravy from becoming cloudy or having an 'off' smell. If you prefer a thicker gravy, you can mix 1 tablespoon of cornstarch with cold water and stir it in during the last 10 minutes of cooking. Keep the simmer low and slow; boiling too hard will make the meat tough rather than tender.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice to soak up every drop of the rich, gelatinous gravy. Pair with a side of slow-simmered collard greens seasoned with smoked turkey or bacon. Freshly baked cornbread is a must for dipping into the pot liquor. A side of creamy potato salad provides a cold, tangy contrast to the warm, fatty richness of the meat. Enjoy with a glass of sweet iced tea to balance the spicy and savory notes of the dish.