PIGS FEET

Ingredients

For the Pigs Feet

  • 4.45 lbs / 2,020 g pigs feet

  • 1 tbsp no-salt seasoning

  • 1 tbsp onion powder

  • ½ tbsp red pepper flakes

  • 1 tbsp garlic powder

  • 1 tbsp salt

  • 1 tbsp black pepper

  • 4 stalks scallion, chopped

  • 1 can stewed tomatoes (Italian recipe)

  • 1 tbsp / 15 ml olive oil

  • 1 clove garlic, sliced

  • Water, enough to cover

Additional Notes

Texture: I'll be honest — as a texture eater, everything about this screams "yuck" on paper. It's gelatinous, it's slimy, it's a textural nightmare. And yet, I enjoy it. Don't knock it until you try it.

Cook Time: Cook it longer than you think you need to. 2 hours is the minimum — you want it falling completely off the bone. Hard pigs feet would be an instant turn off.

Serving: I personally eat this with nothing. No rice, no sides — just straight up. For the video I plated it with string beans over white rice, which I imagine is how most people would eat it, and that works perfectly fine.

Hair Removal: Don't skip the hair removal step. Burn it off with a flame or cut it off with a knife — either way, get it done.

Method

1. Parboil & Clean: Place the pigs feet in a large pot with a splash of vinegar and bring to a boil. Boil for 20 minutes to draw out impurities, then remove and rinse under cold water. Remove any hair by burning it off with a flame or scraping it off with a knife — the texture when eating is extremely unpleasant if left on.

2. Season: In a large bowl, season the pigs feet with the no-salt seasoning, onion powder, red pepper flakes, garlic powder, salt, black pepper, and scallions. Mix well to coat evenly.

3. Sauté: Heat the olive oil in the pot over medium heat. Add the sliced garlic and sauté until fragrant. Add the seasoned pigs feet and stir to combine.

4. Build the Braise: Fill the bowl you seasoned the pigs feet in with enough water to rinse out all the remaining seasoning, then pour it into the pot. Add more water as needed to fully cover the pigs feet. Add the can of stewed tomatoes and stir.

5. Braise: Bring to a boil, then cover and reduce to a low simmer. Cook for 2 hours, stirring occasionally, until the meat is tender and falling off the bone.