Southern Pig Feet Stew
Slow-simmered pork feet become tender and gelatinous in this classic Southern braise. Onions, garlic, and hot sauce build deep, savory flavor with minimal effort.
- Total time
- 120 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 3 lbs pig feet, cleaned and cut into 2-inch pieces
- 1 large yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp hot sauce (Louisiana-style)
- 1 pinch salt and black pepper to taste
- 6 cups water
Instructions
- 1
Pat pig feet dry with paper towels. Place in a large pot and cover with cold water.
- 2
Bring to a boil, then drain and rinse the feet under cold water. Discard the liquid.
- 3
Return feet to the pot. Add 6 cups fresh water, onion, garlic, hot sauce, salt, and pepper.
- 4
Bring to a boil, then reduce heat and simmer covered for 90 minutes until meat is very tender.
- 5
Taste and adjust salt, pepper, and hot sauce. The stew is done when meat falls easily from bone.
- 6
Ladle into bowls and serve hot with crusty bread or over rice.
Tools you’ll need
- large pot with lid (6-quart minimum)
- wooden spoon
- paper towels
- knife and cutting board
- ladle
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