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Southern Pigs Feet Recipe | Classic Soul Food Slow Cooked Comfort

Slow-cooked Southern pigs feet simmered until silky and tender in a smoky, seasoned broth with aromatics and a touch of vinegar. A classic soul food comfort dish with rich pot liquor perfect for rice or cornbread.
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Prep Time 25 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 40 minutes

Ingredients
  

Ingredients

  • 4–5 pounds pigs feet, split and cleaned
  • 1 tablespoon kosher salt, plus more to taste
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons neutral oil (canola or vegetable)
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 3 celery ribs, diced
  • 6 garlic cloves, smashed
  • 2 teaspoons smoked paprika
  • 1 teaspoon crushed red pepper flakes (optional)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon brown sugar
  • 2 tablespoons apple cider vinegar
  • 6 cups low-sodium chicken broth (or water plus bouillon)
  • 6–8 ounces smoked turkey wings or ham hock
  • 2 tablespoons butter (optional)
  • 2 tablespoons chopped parsley or green onion
  • Hot sauce, to taste

Instructions
 

Instructions

  • Rinse pigs feet under cold water, remove any stray hairs, then place in a large pot, cover with water, bring to a boil for 5 minutes, drain, and rinse well.
  • Season the blanched pigs feet lightly with 1 teaspoon salt and 1 teaspoon black pepper.
  • Heat the oil in a heavy pot over medium-high heat and sear the pigs feet on all sides until golden, then remove to a plate.
  • Add the onion, bell pepper, and celery with a pinch of salt to the pot and cook until softened and lightly browned, about 5 to 7 minutes.
  • Stir in the garlic, smoked paprika, red pepper flakes, thyme, and brown sugar and cook until fragrant, 30 to 60 seconds.
  • Deglaze with apple cider vinegar, scraping up any browned bits from the bottom of the pot.
  • Return the pigs feet to the pot, add the smoked turkey or ham hock and bay leaves, and pour in enough broth to just cover.
  • Bring to a gentle simmer, cover, and cook on low heat for 2.5 to 3.5 hours, turning the pieces occasionally, until the feet are wobble-tender and a knife slides in easily.
  • Uncover during the last 20 to 30 minutes to reduce and thicken the cooking liquid to a glossy, spoon-coating consistency.
  • Skim excess fat from the surface, stir in butter for sheen, and adjust seasoning with salt, black pepper, and hot sauce to taste.
  • Garnish with chopped parsley or green onion and serve hot.

Notes

Oven-braise at 300°F covered for 3 to 3.5 hours after browning; slow cooker on Low 7–8 hours or High 4–5 hours (reduce juices on the stove to thicken); Instant Pot on High pressure 45–55 minutes with 15-minute natural release, then reduce liquid. Do not skip the blanching step and keep the simmer gentle to avoid toughness. If you cannot find smoked turkey or ham hock, add 1/2 teaspoon liquid smoke and extra smoked paprika. Serve with rice, grits, greens, and cornbread.