My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, March 23, 2011

Pigs' Feet

Mom's Sunday Cafe - Things We Are Not Eating, is a wonderful blog I have recently found and on Wednesdays she post recipes that she wouldn't eat. However I haven't found one of them that I find uneatable. Now in my opinion this is a recipe that I have no desire to make or eat.

This is very southern and a lot of people like this. I'm not one of them. From what I understand these are to be served with peas and rice and collard greens. Good Luck!

The only thing I can think of worse than this would be Hogs' Head Cheese. If you are really kind to me I'll share that with you later.

I actually saw pig's feet in the meat section of my grocery on Monday this week. I couldn't find Parmigiano-Reggiano cheese, but they had pig's feet.

Pigs' Feet
4 servings
I don't think a printable version of this is necessary

6 pigs' feet split in half lengthwise (4 1/2 to 5 pounds)
1 1/2 cup water
2 tablespoons distilled white vinegar
2 tablespoon lemon pepper
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 cup chopped onion
1/2 cup chopped celery
1 1/2 cup chopped green bell pepper
1/4 cup ketchup

1. Rinse pigs' feet

2. In a 6-quart pot, combine the water, vinegar, lemon pepper, salt, sugar, and red pepper flakes. Bring to a boil over high heat. Add the pigs' feet, onion, and celery. Return to a boil, reduce heat, and simmer, covered, for 1 to 2 hours or until tender.

3. Add the green pepper and ketchup to the pot. Simmer for 10 minutes longer.


  1. This one, I'll have to pass on, Bev!...:)JP

  2. My father used to eat pickled pigs' feet from a jar. Ugh! My mom used to cook calf tongue in the pressure cooker. It tasted OK sliced thin with a lot of salt, but the texture was kind of creepy. Also, I thought I might try Hog Maw (not sure how to spell it) when I was in Pennsylvannia. I understand they stuff it like a turkey and roast it in the oven until the skin is crispy and brown. I thought that might be OK. Definately no Hog's Head Cheese.

  3. Hi Beverly, thanks for joining in the fun, I have a link back here to you! Ah yes, the things people won't eat, endless fun!

  4. is this the recipe that is supposed to get me running to the store? my family always ate pickled pigs feet and lamb tongues. not me! but i cook with pigs feet lot. i use them in my bolognese and daube. i throw them out but the gelatin in them works as a thickener and gives the finished dish a wonderful sheen. the flavor is good too. i don't put them in my burgoo though!

  5. Sorry Beverly, this is the first recipe you posted that does not sound delicious. It ranks up there with my mom's pickled tounge recipe.

  6. my mom ate tongue and pig's feet too...i was horrified...

    i am laughing at the yarn snatchers....yep...that's Teddy...

    i am making the heavenly spinach tomorrow...

    kary and teddy

  7. Thanks... but no thanks. I've tried pigs feet before and didn't care for them. :-(

  8. Hi, I'm stopping over from Mom's Sunday Cafe.
    We actually eat pig's feet (trotters). I know it sounds yucky, but we love it braised in dark soy sauce and spices. It is really good, actually! Looks like this is something that I will try! :)


Note: Only a member of this blog may post a comment.