Southern Braised Pig Feet Stew
Tender, gelatinous pig feet braised low and slow with aromatics, tomatoes, and peppers until fall-apart tender. A classic Southern comfort stew with deep, savory flavor.
- Total time
- 120 min
- Servings
- 4
- Calories
- 520
- Protein
- 48g
Ingredients
- 3 lbs pig feet, cleaned and halved
- 2 medium yellow onions, chopped
- 3 stalks celery stalks, chopped
- 2 medium bell peppers (red or green), chopped
- 4 cloves garlic cloves, minced
- 1 28-oz can canned diced tomatoes
- 4 cups chicken or pork broth
- 2 tbsp olive oil
- 0 salt and pepper to taste
Instructions
- 1
Pat pig feet dry with paper towels. Season generously with salt and black pepper.
- 2
Chop onions, celery, and peppers into roughly 1-inch pieces. Mince garlic.
- 3
Heat olive oil in a large heavy pot or Dutch oven over medium-high until shimmering, about 90 seconds.
- 4
Working in batches, sear pig feet 3-4 minutes per side until golden brown. Transfer to a plate.
- 5
Add onions, celery, and peppers to the pot. Cook, stirring occasionally, until softened, about 5 minutes.
- 6
Add minced garlic and cook until fragrant, about 60 seconds.
- 7
Pour in tomatoes with their juice and broth. Scrape up any browned bits from the bottom.
- 8
Return pig feet to the pot. Bring to a simmer, then cover and reduce heat to low.
- 9
Braise for 90 minutes, stirring occasionally, until pig feet are very tender and gelatinous.
- 10
Taste and adjust salt and pepper. Serve hot in bowls with broth spooned over.
Tools you’ll need
- large Dutch oven or heavy pot with lid (5-6 quart capacity)
- cutting board
- chef's knife
- wooden spoon
- paper towels
- measuring cups and spoons
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