Pigs Legs Recipe: Slow-Braised Pig Trotters

Pig’s legs, also called pig trotters, are braised slowly with aromatics until the meat is tender and the connective tissue turns silky. This savory version uses soy sauce, vinegar, garlic, and broth for a balanced, glossy sauce that’s delicious spooned over rice or noodles.

Ingredients

4 pig’s feet, split lengthwise by a butcher if possible, about 4 lb (1.8 kg) total
1 tablespoon neutral oil (15 ml)
1 medium yellow onion, sliced, about 5 oz (150 g)
6 garlic cloves, lightly crushed, about ¾ oz (18 g)
1-inch piece fresh ginger, sliced, about 1 oz (25 g)
6 cups low-sodium chicken or pork broth (1.4 L)
¼ cup soy sauce (60 ml)
⅓ cup rice vinegar or cider vinegar (80 ml)
1 tablespoon packed brown sugar (12 g)
1 teaspoon whole black peppercorns (2 g)
3 fresh thyme sprigs (about 2 g)
2 dried bay leaves (about 0.5 g)
1 teaspoon fine salt (6 g), plus more to taste
2 scallions, thinly sliced, for serving, about 1 oz (30 g)

Instructions

Prepare the pig’s feet. Ask the butcher to split the feet lengthwise; this helps the braising liquid reach the thicker sections and makes the finished pieces easier to serve. Check for stray hairs or rough edges and trim them away. Rinse the feet under cool running water, then pat them dry with paper towels. Keep raw pork and its juices separate from ready-to-eat foods, and wash your hands, sink, and work surface after handling.
Blanch for 10 minutes. Put the feet in a large pot and cover them with cold water by about 2 inches (5 cm). Bring the water to a boil over high heat and boil for 10 minutes, skimming off the foam that rises. Drain the feet and discard this water; it is not the braising liquid. Rinse the pot to remove any residue. Blanching helps keep the final sauce cleaner-tasting, but it does not replace the long braise.
Build the braising liquid. Heat the oven to 300°F (150°C). Set a heavy oven-safe Dutch oven over medium heat and add the oil. Add the onion and cook for 4 to 5 minutes, stirring, until softened but not deeply browned. Add the garlic and ginger and stir for 30 seconds. Pour in the broth, soy sauce, vinegar, and brown sugar. Add the peppercorns, thyme, bay leaves, and salt, then stir to dissolve the sugar.
Braise until tender. Add the blanched pig’s feet. The liquid should come about three-quarters of the way up the pieces; add a little water if needed, but do not dilute the broth more than necessary. Bring the liquid just to a gentle simmer on the stovetop, cover the pot, and transfer it to the oven. Braise for 3 hours and 15 minutes. Keep the liquid at a quiet simmer rather than a hard boil; if it bubbles vigorously, lower the oven slightly. Turn the pieces once after about 1½ hours so they cook evenly. They are ready when a fork slides into the thickest meaty section easily and the skin and connective tissue feel soft.
Check temperature and finish the sauce. Check a thick meaty section with a food thermometer, avoiding the bone. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; these trotters should be well above that temperature after braising, and their tenderness is the cue that the collagen has softened. Lift the feet onto a warm platter and let them rest for 3 minutes. Meanwhile, skim excess fat from the braising liquid, remove the bay leaves and thyme stems, and simmer the liquid uncovered for 3 minutes to concentrate it slightly. Taste and adjust with salt or a little extra vinegar.
Serve. Spoon some sauce over the pig’s feet and scatter the sliced scallions on top. Serve the remaining sauce at the table. If the pieces are too hot or awkward to portion, use a clean knife and fork to separate them at the joints before serving.

Tips

Choose split feet when available. A butcher can split them lengthwise, which improves access to the meat and helps the pieces fit in a Dutch oven. If you have whole feet, ask for them to be split rather than trying to cut through bone at home.
Use low-sodium broth. Soy sauce adds salt as the braise reduces, so regular broth can make the sauce too salty. If you only have regular broth, leave out the measured salt at first and season after reducing the liquid.
Keep the simmer gentle. A hard boil can make the meat break apart before the connective tissue is pleasantly tender and can reduce the sauce too quickly. If the liquid drops below halfway up the pieces during cooking, add hot water or broth.
Swap the vinegar thoughtfully. Rice vinegar gives a mild, clean tang; cider vinegar is a little fruitier and sharper. White distilled vinegar is stronger, so use ¼ cup (60 ml) and add more only after tasting the finished sauce.

Serving Suggestions

Serve the trotters hot with steamed white rice, brown rice, or another grain that can catch the savory braising liquid. Plain noodles, boiled potatoes, or soft polenta also work well. Because the sauce is rich and gelatinous, a simple vegetable side gives the plate contrast: try sautéed greens, steamed cabbage, green beans, or a crisp cucumber salad dressed with vinegar. Put extra sauce in a small bowl so diners can add it as they like.

For a shared meal, arrange the pieces on a platter and provide small plates, napkins, and forks. Pig’s feet contain bones and joints, so they are easier to eat when diners can take their time and separate the tender meat from the bone. A little extra vinegar at the table can brighten the sauce, while sliced scallions add freshness and a mild onion flavor.

Variations

Make it more peppery: Increase the black peppercorns to 1½ teaspoons (3 g), or add a few thin slices of fresh chile with the ginger. The chile adds heat without changing the basic braising method.

Use a more traditional pantry substitute: If rice vinegar is unavailable, cider vinegar is a practical substitute. For a rounder, less sharp sauce, replace up to 1 cup (240 ml) of the broth with water and add a splash of vinegar at the end to taste. Avoid replacing all the vinegar with extra soy sauce, which makes the braise saltier rather than more balanced.

Add vegetables to the pot: Add 2 medium carrots, cut into large pieces, for the final 60 to 75 minutes of braising. They will become soft and take on the sauce. Adding them at the start can leave them too tender to serve neatly.

Thicken the sauce further: The natural gelatin from the feet gives the cooled liquid body. For a more concentrated sauce, remove the meat and simmer the strained liquid longer, checking the seasoning as it reduces. No flour or starch is necessary, though a little water mixed with cornstarch can be used if you prefer a thicker, less glossy texture.

Storage and Reheating

Refrigerate the pig’s feet and sauce within 2 hours of cooking. Store them together in a covered, shallow container so the meat stays moist; the sauce may set into a soft gel when cold, which is normal. Keep leftovers refrigerated for 3 to 4 days. For longer storage, freeze the meat with enough sauce to cover it for about 2 to 3 months for best quality. Thaw frozen leftovers in the refrigerator, not on the counter.

To reheat, place the meat and sauce in a covered saucepan over low to medium-low heat. Add a splash of water or broth if the sauce is very thick, and turn the pieces carefully as they warm. Heat leftovers to 165°F (74°C), checking with a food thermometer in a meaty section without touching bone. You can also reheat covered portions in a 325°F (165°C) oven; allow extra time if they are cold from the refrigerator, and check the temperature before serving. Avoid repeated cooling and reheating of the entire batch; warm only the portions you plan to eat.

Frequently Asked Questions

Are pig’s feet the same as pig trotters?

Yes. Pig’s feet and pig trotters refer to the feet and lower portions of a pig’s legs. They contain skin, connective tissue, and small amounts of meat around the joints and bones. Slow braising softens the connective tissue and gives the cooking liquid a rich, silky texture.

Do I need to soak pig’s feet before cooking?

Not for this recipe. Rinsing and blanching the feet for 10 minutes are enough preparation here. If the feet are particularly bloody or have a strong smell, a short cold-water soak can be used, but keep them refrigerated during the soak and drain and rinse them before blanching. Do not leave raw pork at room temperature.

How do I know when pig’s feet are tender?

After the full braising time, a fork should slide into the thickest meaty part with little resistance, and the skin and connective tissue should feel soft rather than rubbery. If they are still firm, cover the pot and continue braising in 15-minute increments, checking the tenderness each time. The exact time can vary with the size of the feet and how they were cut.

Can I make this recipe on the stovetop?

Yes. After bringing the braising liquid to a simmer, cover the Dutch oven and keep it at the lowest steady simmer on the stovetop. Check periodically to make sure the liquid is not boiling hard or running low, and turn the pieces once during cooking. Use the same tenderness and thermometer checks; the cooking time should be similar, though your pot and burner may affect it.

Can I make pig’s feet ahead of time?

Yes. Cook them fully, cool them promptly, and refrigerate them with the sauce for up to 3 to 4 days. The sauce may set as it chills, which helps keep the meat coated. Reheat gently until the leftovers reach 165°F (74°C). If you want to remove some surface fat, it is easiest to lift it from the sauce after it has chilled.

What if the sauce tastes too salty or too sharp?

If it is too salty, stir in a little hot water or unsalted broth and taste again; do not reduce it further. If the vinegar seems too sharp, add a small pinch of brown sugar or a splash of broth, then taste before adding more. If the sauce is too mild, a few drops of vinegar or a small splash of soy sauce can sharpen it, but add either gradually because both flavors become more noticeable as the liquid reduces.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).