How to Pickle Pig’s Feet
Lord knows I’m a sucker for the odd bits and pickled pieces. These check both boxes. I’ll likely revisit this recipe in a month or two aiming for a much more garlicky, spicy version of the same recipe.
- 6 pig's feet, split lengthwise and cut in half (1.5kg, 3 1/4 pounds)
- 1½ white onions, rough chop
- 2 cloves garlic, peeled
- 1.5 tsp sea salt
- 1.5 tablespoon strong white vinegar
- 5 cups fruit vinegar
- 3 tsp dry Mexican oregano
- 3 bay leaves (preferably Mexican)
- 6 springs of fresh thyme
- 6 sprigs of fresh marjoram
- 4-10 dry chile de arbol, depending on how hot you like it
Make sure the feet are completely clean. You may need to scrub them with a soap-free sponge.
Step 1:
Add the cleaned feet in a deep pan or stock pot along with onion, garlic, salt and strong vinegar. Add water to cover well and simmer until tender. Take care not to overcook them as they will fall apart.
Cooking pig’s feet brings out their best quality–a mix of tender textures owed to them being rich in collagen.
Step 2:
Once the feet are cooked, Diana Kennedy calls for you to rinse them and then transfer them to a “glass or china bowl”. If you happen to buy big jars of pickles from your favorite warehouse store, these are a great size and will fit the job perfectly. Along with the feet, add the rest of the listed ingredients to the jar along with enough water to ensure the feet are completely submerged.
Pickled Pigs feet need a few days to marry flavors.
Refrigerate for a day or two prior to serving with a cold beer. They make a great topping for tostadas.
