I love me some pigs’ feet, a.k.a. “trotters,” if you are feeling fancy. The problem is that so many recipes call for them as part of something else, instead of the main attraction. And when they are part of something else, it’s often in the form of a stew. Not complaining, but I prefer them fried so that they are crunchy on the outside but soft and gooey on the inside. Here’s one way to do that:
2-3 lbs of pigs feet
1/2 c salt
skillet with a nice layer of bacon fat (say, leftover from your breakfast)
2-3 T butter
- Rinse the feet in water. Put in a big pot, along with the salt, and cover with water.
- Bring to the boil and then down to a gentle simmer.
- Simmer for three hours, skimming the gunk off the top as needed.
- Remove the feet and let cool until you can handle them. Then remove every teeny bone you can find.
- Now the fun part! Pat them dry as best you can with a paper towel (they’re sticky, so this can be tricky) and then fry in bacon fat and butter in a cast iron skillet. You must use a splatter screen or you will burn down your house. They pop and sizzle like nobody’s business. Side note: this is why it’s better to buy the biggest feet you can so that they are not in small little parts. Bigger pieces will cause less giant popping fat bombs. (The small pieces in the pics below? Yes, we are grateful for an electric range.)
- Fry on both sides until they look caramel-y.
Seriously good with some kind of cold, crunchy, vinegar-y slaw.