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Oct 21, 2013 12:07 PM

Pigs Feet Recipes?

I had a few heritage breed pigs feet given to me last weekend and I am defrosting them in the fridge. I'm looking for a relatively simple braised recipe. Maybe something European in style. Any thoughts? I've done quite a few Asian style recipes, and used in soups. But I'm looking for something different. Maybe something German or similar. Any thoughts? Thanks.

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    1. I don't have a dependable recipe for it but I was inspired by the russian market's pig feet jelly and made some of my own before. It was pretty simple and fun to eat. Basically your roast them until golden on all sides, throw into the crock pot (yes the crock works great for this!) with some bay leaves, pepper corn, salt, carrots, celery, onions (and whatever else you would like). Let it cook until its all falling apart. Pick out everything except the meat/skin (shred this into small pieces) and I like to leave the carrots too. Then you pour back in a little bit of the broth until its under about 3/4 inch of the stuff. Let it chill in the fridge. Scrape off the fat on top and slice to serve.

      1. Here is a recipe for "kocsonya" or Hungarian pork aspic.

        We eat this as a meal by itself but it's a great appetizer, snack or late night party dish. My recipe here satisfies two of us for a couple of meals.

        Take 2 pig trotters and wash thoroughly. Put in a pot of water and bring to a boil. Let boil for a couple of minutes, remove and discard the water.

        Coarsely chop 2 cooking onions and a large carrot.

        Put the trotters and vegetables into a pot along with 4 or 5 crushed cloves of garlic, a teaspoon of peppercorns, 3 bay leaves and 1/2 tbsp of salt.

        Bring everything to a boil and then reduce to a very gentle boil.

        Let boil for 2 to 3 hours skimming constantly until the meat is tender. and then let it go a bit longer. My mother and grandmothers could tell when the dish was ready by "grabbing" some of the vapour in their fingers and felling a bit of tack. I confess that I can't.

        Remove the trotters, pull the meat off and discard the skin and bones.

        Remove the vegetables and strain the liquid to remove the peppercorns, bay leaves, garlic and other bits. Me, I leave the garlic in.

        Let the broth cool for a bit and then remove surface fat with an absorbent paper towel or by skimming.

        Divide the chunks of meat and vegetables into individual bowls, pour the the liquid over, sprinkle liberally with sweet Hungarian paprika and refrigerate overnight. Letting it gel in a casserole dish also works.

        There must be enough liquid to cover each serving completely.

        Eat as is, or with a squeeze of lemon or sprinkle of vinegar.


        Too much salt will prevent gelling.
        Some prefer to have their butchers split their trotters.
        Pork cheek trimmings, ears and tails may be added if available.
        Other vegetables may be added such as celeriac, kohlrabi, parsnip etc.

        1 Reply
        1. re: DockPotato

          Kocsonya is great stuff...ate quite a bit of it growing up since my Grandmother made it fairly frequently.

          Pretty much as you've described it here, but she also used some garlic in the broth.

          I think I'll have to make some of this soon!

        2. I have enough trotters to provide for many meals. So I threw half of a foot, ankle, lower and upper shin in my small Le Creuset and added a bottle of Oktoberfest ale. Plus a splash of red wine, a few spoons of honey, garlic, chopped sweet onions, and lots of fresh ground coriander; with a little ginger, rosemary, black pepper, and caraway all ground up.

          It's been simmering for 4 hours and the onions have fallen apart and combined with everything into a thick luscious sauce. I just threw in some carrot and more onion and will simmer some more until tender.

          Serving over jasmine rice mixed with a sprinkle of Japanese, Sukoyaka 8 grains with sprouted brown rice, for some little flavor nuggets.

          Damn tasty! Nuggets of soft and tasty meat, chewy tendon, unctuous cartilage, mmmm...

          4 Replies
          1. re: JMF

            Sounds incredible! During the cooking, does the foot, including skin, just fall apart or do you 'help' it upon serving or in the process. I can get trotters galore at my local Latino market.

            1. re: c oliver

              I let it cook until it fell apart. Very sensual mouthfeel. Then the firm grains and rice soaked in gravy as a counterpoint.

              1. re: JMF

                "Sensual mouthfeel" indeed. Was it easy to pick out the bones? I want this. SOON.

                ETA: Just forwarded this to a former CH who loves this kinda food :)

                1. re: c oliver

                  The bones were easy to pick out, and then suck all the tasty, gelatinous bits off of.

          2. Pigs feet in a large pot; cover with water and simmer for an 1 1/2 hours over medium low temp. Drain 3/4 of the water from the pot; chop up one medium to large onion depending on how may feet you have, a large rib of celery with the leaves if you have it, a tablespoon garlic, chopped and add to the pot.

            Add one bottle of hickory smoke bbq sauce, 4 cups chicken or veg stock or to cover feet, 1/4 cup cider vinegar, 1/4 teaspoon crushed red pepper flakes or your favorite fresh pepper, chopped. Add salt & pepper to taste. Bring pot back to a simmer and cook for another hour or until feet are nearly falling off the bone. Serve drizzled with hot sauce (optional).