pigs feet recipe
The Best pigs feet recipe
The health benefits make it even more appealing—it’s packed with collagen, which supports joint health, and the rich, savory flavor is a great way to balance out lighter meals. Whether you’re feeding a crowd or just making dinner for the family, this recipe is flexible enough to work in a variety of settings. It’s the kind of dish that feels indulgent but isn’t, making it a favorite for both casual weeknights and festive gatherings. Plus, the crispy texture and deep, meaty taste make it a crowd-pleaser that’s hard to resist.
Crispy Pork Feet with Tomato Garlic Sauce
A hearty, savory dish where tender pork feet are baked until crispy, then simmered in a rich tomato-garlic sauce. Perfect for a cozy meal with family or friends.
🥘Ingredients
- 4 lbs pork feet (cleaned and trimmed)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp paprika
- 2 cups tomato sauce
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1 cup beef broth
👨🍳Directions
-
1
Preheat oven to 425°F. Rinse and pat dry the pork feet thoroughly to remove any blood or excess moisture. -
2
In a large bowl, whisk together flour, salt, pepper, and paprika. Toss the pork feet in the flour mixture until fully coated. -
3
Place the coated pork feet on a baking sheet lined with parchment paper. Bake for 20 minutes, then flip and bake another 20 minutes until golden brown and crispy. -
4
In a pot, heat olive oil over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in tomato sauce, oregano, and beef broth. Simmer for 10 minutes. -
5
Once the pork feet are crispy, transfer them to a serving dish. Pour the tomato-garlic sauce over the pork feet and let it simmer for 5 minutes to coat evenly.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Pork Feet with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Crispy Pork Feet with Tomato Garlic Sauce
How do I store leftover pig’s feet?
Store cooked pig’s feet in an airtight container in the fridge for up to 3 days or freeze them in a single layer on a tray before transferring to a bag for 3 months. Thawing is easiest in the fridge overnight—simmer uncovered for 15 minutes to reheat.
Can I use chicken feet instead of pig’s feet?
Yes, but chicken feet are smaller and less flavorful. If substituting, use 1–2 lbs of chicken feet and simmer longer (about 2–3 hours) to ensure tender texture. They’ll still yield a savory broth, but the meat will be less rich.
What if my broth turns cloudy?
Cloudiness usually means fat has risen to the surface. Strain the broth through a fine-mesh sieve, pressing gently to extract all liquid. If the fat is too thick, simmer it off in a small pan for 2–3 minutes before refrigerating. The next day, skim off any remaining fat before reheating.
How do I make the broth extra rich?
Boost flavor by adding 1 whole onion, 2 carrots, 2 celery stalks, 1 garlic bulb, and 1 bay leaf while simmering. For depth, add 1 tsp smoked paprika or a splash of fish sauce at the end. Skim off any foam that rises to the top during cooking.
Can I use this broth in soups or sauces?
Absolutely! The broth’s umami-rich taste works well in chowders, stews, risotto, or even as a base for gravy. Strain it first to avoid chunks, then reduce by half for a thicker consistency if needed.
