What are pig feet? Pig feet are also known as pig’s trotters and are, as the name reveals, the feet from pigs, including the ankles.
Pig feet are a delicacy that is widely eaten, but many people are deterred by the idea to eat pig feet. And this is actually not surprising, because looking at them, they do not necessarily look very appetizing. Just the thought of eating feet doesn’t sound very appealing to most, but when cooked properly, they can actually be really delicious. Pig feet consists of thick skin and connective tissue. Because of this, they need to be cooked properly in order to become tender and delicious. The most common way to prepare pig feet is therefore to cook them slowly and long enough.
When you cook pig feet, they give off gelatine. The gelatine is released from th
The pig feet you buy are normally from the hind legs. The feet from the front legs are small and primarily used to produce gelatine.
Ingredients 4 servings
8 pig feet, split into half.
For every liter of water:
- 5 tsp salt
- 5 white peppercorns
- 5 peppercorns
- 1 bay leaf
For serving with pig feet
- red cabbage
- mashed turnips
How to prepare
Rinse the pig feet in cold water and place them in cold water for two hours.
Put the feet in a saucepan, fill with water so that they are covered, and bring to a boil. Pour off the water, refill with water and add salt, peppercorns, and bay leaves. Bring to a boil and simmer for 3 to 4 hours. When cooking them, you can also add
The pig feet are done when the meat is soft and comes off the bones. Let them cool in the liquid, which will solidify into a jelly.
Serve pork feet with mash, beetroot, and/or red cabbage. It is good idea to do drop a little vinegar over as a seasoning.
The cooked pork feet can be grated in a 200 ° oven with a blanket of mustard and bread.
Make a pig feet salad, a classic on the Christmas table. Remove the biggest legs while the pig feet are warm. Place the feet with the skin side out in a bowl. Strain the “gravy”. Pour on the cooktop until the feet are covered. Set the bowl cold. The liquid solidifies the natural gelatin in the “gravy”.