Pressure Cooker Pigs Feet Recipes
BOILED PIGS FEET RECIPE
This pigs feet recipe is an old fashioned soul food favorite. The meat is not fat as expected, containing less fat and more protein than country-style pork ribs.
Provided by Soul Food Chief
Categories entree
Time 3h20m
Yield 4
Number Of Ingredients 10
Steps:
- Begin by giving the pigs feet a good washing. For the purpose of presentation, remove any unsightly hair that you observe. Yes, pigs grow hair on the toes and feet just like humans. A disposable razor will remove the hair
- Place all the ingredients in a large boiling pot and cover with water. Bring water to a boil over medium-high heat and then reduce heat to a simmer.
- Cover the pot with a lid and allow pigs feet to cook until tender, about 3 hours. While your meat is cooking stir constantly and skim away any foam that develops.
Nutrition Facts : ServingSize 1, Calories 789 cal, Fat 55 g
PRESSURE COOKER PIGS FEET
I found out that cooking pig's feet in a pressure cooker is SUPER easy. Here's how I do it and how you can too.
Provided by Soul Food Chief
Categories entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Place all ingredients in your pressure cooker. Replace the top and prepare the pressure cooker for cooking. Check pig's feet after 25 minutes.
- Cook for an additional 15 minutes if you want the meat falling off the bone and really tender.
Nutrition Facts : ServingSize 1, Calories 640 cal, Fat 42.7 g
EASY PORK FEET RECIPE
Braised Pig's Feet are tender, juicy, and flavorful - cooked long and slow in a rich sauce. Pig feet or pig trotters are considered one of the most delicious parts of pork. My family makes this recipe for regular weekdays and special occasions like Chinese New Year. Serve them with mashed potatoes and green vegetables for an amazing meal!
Provided by Izzy
Categories Dinner
Time 1h
Number Of Ingredients 12
Steps:
- Remove the hair and cut them into smaller chunks. Rinse them thoroughly before cooking.
- Add cold water and pig feet to a large saucepan or pot. (Make sure the pig feet are submerged with water.)
- Add ginger and green onion. Bring to boil and cook for 5 minutes, and drain the water.
- In a wok or skillet over medium heat, add oil, garlic, and onion. Stir fry for about 1 minute until fragrant.
- Add pig feet chunks, star anises, light soy sauce, dark soy sauce, cooking wine, and sugar to the skillet.
- Then add water to make sure the liquid covers the pork feet completely.
- Bring to boil, and then lower the heat. Cover the lid and simmer for 50 minutes to 1 hour until pork feet have become completely tender.
- Remove the lid. If the sauce is not thick enough, turn the heat to medium-high, stir-fry until the sauce has thickened.
- Taste test and add salt to your taste. Serve and enjoy immediately.
Nutrition Facts : Calories 308 kcal, Carbohydrate 6 g, Protein 40 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 107 mg, Sodium 1420 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MOM'S NEW YEARS PIG'S FEET
This is a recipe for trotters passed down over time in my family. This was made every New Year's Eve to bring in the new year. A relatively inexpensive African-American dish. Very delicious! Serve with homemade potato salad, Southern style greens and candied yams and cornbread. It is even better the next day, and it freezes well. Serve sprinkled with a little more vinegar or hot sauce to taste.
Provided by Gabbi Jordan
Categories Meat and Poultry Recipes Pork
Time 2h20m
Yield 4
Number Of Ingredients 10
Steps:
- Thoroughly wash pig feet in cold water and place into a large pot or Dutch oven. Add celery, onion, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves to the feet; pour in water to cover.
- Bring to a boil, reduce heat to low, and simmer until meat is tender and falling off the bones, about 2 hours.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 14.9 g, Cholesterol 177.9 mg, Fat 27.9 g, Fiber 4.6 g, Protein 39 g, SaturatedFat 7.5 g, Sodium 1629.1 mg, Sugar 5.3 g
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- Place pork feet and ginger slices in a large pot and add water to cover pork feet. Bring the water to a boil and continue boiling for about 3 minutes. Discard water and wash pork feet carefully.
- Add pork feet into pressure cooker and add water until the pork is covered completely. Cook over high heat until rated pressure has been reached. Turn to lowest heat and cook at rated pressure for 15 minutes. (*see footnote 3)
- After releasing pressure naturally, transfer pork feet to a wok (or dutch oven). Transfer pork broth from pressure cooker to wok until it almost covers the pork. Add the rest of the ingredients into wok and turn to high heat. After bringing the broth to a boil, reduce to low heat and simmer covered for 30 minutes. Stir pork feet every 10 minutes to avoid burning on the bottom. Stir more often toward the end of braising, after the sauce has thickened. Add water during the braising process if the broth becomes thick while the pork is still tough. If the pork turns very soft but the sauce is still thin, turn to medium heat and boil uncovered. Reduce sauce until desired thickness.
- To cook without a pressure cooker, skip step 2 and add boiled pork, water and all ingredients into a wok or a dutch oven. Add water until it covers pork and boil for around 2 hours. If the water level becomes too low while pork is still though, add warm water, 1 to 2 cups at a time, and continue braising.
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