Southern Stewed Pig Feet
Tender, gelatinous pig feet braised low-and-slow with onions, celery, and bay in a savory broth. A classic Southern comfort dish that's rich, warming, and deeply satisfying.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 lbs pig feet, cleaned and halved
- 1 large yellow onion, halved
- 3 ribs celery ribs, cut into 2-inch pieces
- 3 leaves bay leaves
- ½ tsp black peppercorns
- 6 cups chicken broth or water
Instructions
- 1
Place pig feet in a large pot. Cover with cold water and bring to a boil.
- 2
Drain and rinse the feet under cold water. Wipe the pot clean.
- 3
Return feet to the pot. Add onion, celery, bay leaves, peppercorns, and broth.
- 4
Bring to a boil, then reduce heat to low. Simmer uncovered for 18-20 minutes until feet are very tender and gelatinous.
- 5
Season to taste with salt and black pepper. Discard bay leaves and spent celery if desired.
- 6
Serve hot in bowls with broth, cornbread, or over rice.
Tools you’ll need
- large pot (6-quart minimum)
- cutting board
- knife
- spoon or tongs
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