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Broiled Pigs' Feet

Broiled pig's feet seasoned with salt, pepper, butter, and breadcrumbs, served with piquant sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Pepper and butter are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 85,593 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Broiled Pigs' Feet

Ingredients

Directions

Prepare

  1. Sprinkle pickled pigs' feet with salt and pepper, brush with butter, then roll in breadcrumbs.

Broil and serve

  1. Broil over a clear fire, turning often.

  2. Serve with piquant sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pickled pigs' feet
Provides the main meat and its tangy, preserved flavour that the dish is built around.
Butter
Adds fat that carries seasoning and helps the breadcrumb coating brown during broiling.
Breadcrumbs
Form a crisp, browned coating on the outside of the pigs' feet as they broil.

The step that matters

Turning often under the broiler. Frequent turning exposes each side to direct heat evenly, so the breadcrumb coating browns without scorching. Leaving one side too long risks burning while the other stays pale.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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