Pigs' Feet
Ingredients
Directions
Prepare
Scrape and thoroughly clean the pigs' feet.
Cook and serve
Boil the feet in water with a proper quantity of coarse sea salt until tender.
Cut the feet in half and fry them in lard until nicely browned.
If desired, add vinegar to the gravy.
Serve hot or cold.
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
What each ingredient does
- Pigs' feet
- Provide the main meat and gelatinous body that becomes tender after long boiling.
- Lard
- Conducts heat for frying and helps the cut surfaces brown nicely.
- Vinegar
- Adds sharp acidity to the gravy, balancing the rich, fatty flavor.
The step that matters
Boil until tender. The feet need enough time in simmering liquid for collagen to break down into gelatin; stopping early leaves them tough and chewy.
“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.
More pigs' feet recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.