Sunday Pigs Feet
Now pigs feet might not be for everybody, but for those who grew up eating them, there's nothing quite like that tender, fall-off-the-bone meat in a rich, savory gravy. This is old-school soul food at its finest — the kind of dish that takes time and patience, but rewards you with something special. Serve them over rice or with hot sauce and vinegar on the side, and watch folks get real quiet while they eat.
Cooking tutorial
Ingredients
- 4 to 5 lbs pigs feet (about 6 to 8 pieces), cleaned and split
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 6 cups water (or enough to cover)
- 2 tbsp apple cider vinegar
- 2 tbsp vegetable oil
- Hot sauce for serving (optional)
Instructions
- 1
Rinse the pigs feet real good under cold water, making sure they're clean. Pat them dry with paper towels.
- 2
In a large heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Working in batches if needed, brown the pigs feet on all sides, about 3 to 4 minutes per side. This adds flavor, so don't skip it.
- 3
Once browned, return all the pigs feet to the pot. Add the onion, garlic, bay leaves, salt, black pepper, red pepper flakes, garlic powder, and onion powder.
- 4
Pour in enough water to cover the pigs feet completely, then add the apple cider vinegar. Bring everything to a boil over high heat.
- 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 3 to 3½ hours. You want them tender enough that the meat's falling off the bone.
- 6
Check on them every 45 minutes or so, adding more water if needed to keep them covered. Taste the broth and adjust your seasoning.
- 7
When they're done, the meat should be pulling away from the bone and the broth should be rich and flavorful. Serve hot in bowls with some of that cooking liquid spooned over top, with white rice or cornbread on the side.
- 8
Pass the hot sauce and extra vinegar at the table for folks who like it tangy.
Pro Tips
- ★Some folks like to soak their pigs feet in cold salted water for an hour before cooking to clean them even better — it's up to you.
- ★If you want a thicker gravy, mix 2 tablespoons of cornstarch with ¼ cup cold water and stir it into the pot during the last 15 minutes of cooking.