This Pickled Pig’s Trotters recipe will make some of you say ‘Woah Nelly!’, and others of you head straight to grab a fork! If you’re not from the Deep South, this definitely one of the more ‘out-there’ recipes I’ve posted but bear with me! A couple of years ago I had a real love affair with the cuisine of the Southern States, after a month-long road trip through Alabama, Mississippi and Louisiana. Yams, collards, grits, cornbread muffins – I tried them all, including pickled pigs feet. Just like the locals, I took a fork and ate them straight from the jar and surprise, surprise, I was hooked!
Pickled pigs feet are also popular in Asian cuisine so maybe they felt comfortingly familiar to me. This simple pickled pigs feet recipe has you cooking them until tender and falling off the bone, before leaving them to pickle for a few days, with some chili for a good kick of heat.
To make Pickled Pig’s Trotters, you will need the following ingredients:
Place the trotters in a large pan or casserole pot and cover with water. Bring to a boil and continue to boil for 2 hours. You may need to top up the water. When the trotters are tender, drain the water.
Run hot water over the trotters to wash away any excess fat. Extract as many bones as possible from each of the trotters.
Combine the salt and vinegar together in a bowl.
In a one quart jar, place 1 red chili and 3 of the trotters, then pour half of the pickling liquid over the top. Repeat with a second jar and the remaining trotters.
Make sure the jars are properly sealed and leave in the refrigerator for 3 - 7 days days before eating.
You can try adding the meat of these Pickled Pig’s Trotters to a variety of dishes for an intense burst of flavor - tostadas, grill cakes, Asian style salads - experiment! I’m really intrigued to hear if you like these or not, so please do share your feelings in the comments section below!
Thanks!
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