Southern-Style Braised Pig Feet

Southern-Style Braised Pig Feet

Ingredients

• 4–5 lbs pig feet, split

• Water (for cleaning & boiling)

• 1 large onion, chopped

• 1 bell pepper, chopped

• 3 cloves garlic, smashed

• 2 celery stalks, chopped

• 2 bay leaves

• 1 tsp black pepper

• 1 tsp red pepper flakes (optional)

• 1 tsp paprika

• Salt, to taste

• 2 tbsp apple cider vinegar

• Optional flavor boosts:

  • 1 smoked turkey wing or ham hock

  • 1 tsp Cajun seasoning

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Clean the Pig Feet (important)

1. Rinse pig feet well.

2. Soak in cold water + vinegar 30 minutes.

3. Rinse again and scrub off any debris.

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Parboil (cuts the funk)

1. Add pig feet to a large pot.

2. Cover with water, bring to a boil.

3. Boil 10 minutes, then drain and rinse.

4. Clean the pot.

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Slow Cook to Tender

1. Return pig feet to pot.

2. Add fresh water to cover by 1–2 inches.

3. Add onion, bell pepper, garlic, celery, bay leaves, spices, and optional smoked meat.

4. Bring to a boil, then reduce to low.

5. Cover and simmer 2½–3 hours, until meat is pulling off the bone.

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Finish & Serve

• Taste broth and adjust salt.

• Add vinegar right at the end to brighten everything.

• Serve hot with:

  • White rice or grits

  • Cornbread

  • Hot sauce or pepper vinegar

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Optional Crispy Finish (🔥)

After braising:

1. Remove pig feet and let cool slightly.

2. Broil or pan-fry until edges are crispy.

3. Spoon some of that rich broth over top.

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Pro Tips

• Low and slow is the key—don’t rush.

• That broth will gel like gold when chilled.

• Even better the next day.

If you want a spicy Creole version, Asian-style soy braise, or pressure cooker method, say the word—I’m ready 😏🍲