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Directions
Prepare the Pig Feet: Clean the pig feet thoroughly, making sure to remove any hair. You can use a knife or kitchen torch to singe off any remaining hair.
Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
Brown the Pig Feet: Add the pig feet to the pot, browning them on all sides for about 10 minutes. This step enhances the flavor of the dish.
Add Liquids and Seasonings: Pour in the chicken broth, water, and apple cider vinegar. Stir in the bay leaves, dried thyme, smoked paprika, red pepper flakes (if using), salt, and black pepper.
Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2.5 to 3 hours, or until the pig feet are tender and the meat is falling off the bone. Stir occasionally and add more water if necessary to keep the feet submerged.
Serve: Once cooked, remove the pig feet from the pot and transfer them to a serving dish. Spoon some of the cooking liquid and vegetables over the top. Garnish with freshly chopped parsley if desired. Serve hot.
Kitchen Equipment Needed
Large pot or Dutch oven
Knife and cutting board
Measuring cups and spoons
Tongs
Wooden spoon
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pig feet in a pot with a bit of the cooking liquid and warm over low heat until heated through. You can also reheat in the microwave, covered, for 2-3 minutes, stirring halfway through.
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