Ever cooked with pig’s feet before? I sure hadn’t till this weekend. You know me…I see a weird part of an animal and I just…HAVE to eat it. That sounds awful. Pleassssse don’t get grossed out and run away just yet…they were actually quite delicious. A little interesting to eat, but delicious.
I know pig’s feet are generally used just as a flavoring agent–I’d only ever seen my mom use pig feet and hocks to make split pea soup. And I guess you see them pickled but that just looks nasty to me. There isn’t too much meat on them but a nice amount of fat and skin, which gets soooo tender and crispy when they’re slow cooked in the sauce then broiled to perfection.
Warning: you will get messy. I started off with knife and fork but realized that it’s so much easier to tear into them with hands and bare teeth. Kinda like ribs. Soooo I wouldn’t wear white. Trust me, it got a little primal in here.
- 3-4 lbs Pig’s Feet, halved
- 4 Dried Ancho Chili Peppers
- ½ c Extra Virgin Olive Oil
- 1 t Salt
- 1 t Black Pepper
- 4 Garlic Cloves
- Juice of 1 Lemon
- 1 Onion, roughly chopped
- 1½ c Chicken or Beef Stock
- Rub your crockpot down with some olive oil, then arrange the pig’s feet.
- Toss the peppers, oil, salt, pepper, garlic, lemon juice, onion, and stock into a blender.
- Pulse until totally liquified.
- Pour sauce over the pig’s feet.
- Cook on LOW for 8-10 hours.
- When ready to serve, use tongs to remove the pig’s feet onto a greased baking sheet.
- Broil for 5-7 minutes until they get a little crispy around the edges.