Let’s cook some Southern Food. Pickled Pig’s Feet!!!
Have you ever tried these tasty trotters? Pickled Pig’s feet is a very common food item in many parts of the world. So much so that meat departments dedicate entire sections to portioned and sliced pigs feet. In the United States on the other hand it isn’t so common though.
Down South, pickled pig’s feet can be found in your local grocery store, farmers market, gas station, you name it. It’s everywhere! This dish is often eaten as a tasty snack (if you are into gelatinous and fatty snacks) but it works really will when added to other dishes.
There are lots of different ways to prepare this dish and certainly lots of room for creativity. You can make this with curing salts (sodium nitrite) for a longer shelf life or use a simple pickling brine as you will see us do in this recipe. Either way this unctuous, fatty, tender, tangy, and flavorful food is one you should try at least once.
I hope you enjoy this week’s video and recipe. If you give this a go be sure to let me know how your came out and if you have any questions ask away in the comment section below.
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Pickled Pigs Feet
- 4 tbsp kosher salt
- 8 each pig trotters split in half (longways) and cleaned
- add enough water to cover the trotters by 1 inch
- 1 each pepper for spice i used chocolate habanero
- Clean pig trotters well in cool fresh water.
- Remove any hair that the trotters may have by burning them off with a kitchen torch
- Place the trotters in a stock pot and cover with fresh water. You want the water level to exceed the trotters by 1 inch.
- Add the kosher salt and bring to a boil. Reduce heat to medium, cover, and let the trotters cook till they are vert tender and the bones can easily be removed. Usually this takes 2-3 hours.
- Rinse off the trotters and remove the bones.
To Pickle the Pigs Feet
- Add all of the pickling ingredients together in a stock pot.
- Bring to a boil, 6then reduce the heat and maintain a gentle simmer
- simmer for 30 minutes.
- After 30 minutes add the deboned pig feet to the simmering liquid and cook another 15 – 20 minutes.
- Once finished, strain out the solid ingredients and transfer them to a mason jar, the pour enough pickling brine in your jar to cover everything by at least 1 inch.
- refrigerate for at least 12-24 hours. enjoy!!
- This will last several months in the refrigerator.
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