Q&A for How to Cook Pig Feet

Yes, you can but they may be a little tougher. Make sure that after boiling you consume it within a day or put it in the fridge.

Yes. I cook pig feet in the pressure cooker for one hour and they come out tender and falling off the bone.

Yes. A slow cooker would be an excellent choice for cooking pig feet.

Yes, I boil them first (using my favorite seasonings) until they are tender. Then I place them on a pan, cover them with barbeque sauce, and put them in the oven for 10 or 15 minutes to bake the sauce on the pig feet.

Once you've added your pig's feet and seasonings, bring the water to a boil. Then, reduce the heat to low and let the pig's feet simmer for 2-3 hours. Though, some recipes call for the pig's feet to simmer for up to 6 hours so all of the marrow and collagen is released. A good rule of thumb is when the meat falls off of the bones, then the pig's feet are done.

Yes, pig's feet can be a part of a healthy diet. They're low in fat and the meat is very high in protein. There's also lots of collagen in the tendons and skin, which is great for joint and skin health.

Yes, there is a little bit of meat on pig's feet. But, there's a lot of tasty gelatin and collagen in the tendons and skin. When you cook the pig's feet down, the gelatin, collagen, and marrow from the bones are released into the stock, giving it a rich and full-bodied flavor profile.

Six hours, after bringing them first to a swift boil on the stove. Boiling the trotters helps to clean them. And season them with apple cider vinegar in the boiling water.

When boiling them, they should be covered with lid ajar for steam release. In a crockpot, they are covered.

Boil for 20 minutes in seasoned water. Then put them in crockpot with veggies and spices for about 6 hours on low.