I recently bought a pound of pigs feet?

Question

Is there anyone that knows any way that i can cook pigs feet and pigs hocks.

Answer 1

OMG, would you REALLY eat a pig or their feet? Why not just lean over and put YOUR foot in your mouth? Ugh@#%)$(%Q$

Answer 2

i have to agree with fortit... that was the first thing that came into my mind .. i dont think i could eat anything with those in there

never have anyway not sure what it would taste like

can i ask you a question? why did you buy something like pigs feet if you do not know what to do with it? i am sorry you are stuck with that stuff

Answer 3

Absolutely disgusting.
I grew up on a hog farm, and for awhile I worked in a hog processing plant where we slaughtered hogs. That part of the hog you just CANNOT get clean, you can't get the $hiite off of it. I'm not a picky eater and I'll eat any cut of meat from a hog, but I won't eat that stuff.

I'd have to be starving TO DEATH before I'd eat that. Don't. Gross.

Answer 4

Cooking just ruins the flavor. To savor the flavor just cut off thin strips and eat! Then suck on the bones when all the good meat is gone! Happy eatin'!

Answer 5

i use pig hocks when I make white navy bean soup.

Answer 6

Usually they are used in lentils(beans, peas,) etc.
They are also good pickled, an acquired taste ;)
Here is a link to some recipes:
http://www.cooks.com/rec/search/0,1-00,pigs_feet,FF.html
Happy eating.
...jj

Answer 7

here is Emeril's suggestion:

3 pounds pig's feet, cut into 2-inch pieces
8 cups chicken stock
2 onions, quartered
2 celery stalks, cut into 2-inch long pieces
1 tablespoon chopped garlic
8 star anise
3/4 cup raw peanuts
1 cups sliced shiitake mushrooms
1 cup chopped mustard cabbage
1 1/2 teaspoons peeled, minced fresh ginger
Salt and pepper

In a large sauce pan, combine the pig's feet, chicken stock, onions, celery, garlic, and star anise. Season with salt and pepper. Bring the liquid up to a boil. Reduce to a simmer, covered and cook for 1 1/2 hours, skimming the surface occasionally. Add the peanuts, cover and simmer for 30 minutes. Remove the star anise from the soup. Stir in the mushrooms, cabbage, and ginger. Simmer for 5 minutes. Ladle the soup into a bowl and serve



1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
4 cups savoy cabbage, julienned
2 pounds smoked ham hocks
1 1/2 teaspoons salt
1/4 teaspoon cayenne
3 bay leaves
7 cups chicken stock
1 (12-ounce) bottle beer
1 tablespoon Essence, recipe follows
2 tablespoons chopped parsley leaves
1/2 cup chopped green onions
1 tablespoon file powder
2 cups cooked white rice


Combine the oil and flour in a large cast iron or enameled cast iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the stock, beer, and Essence. Stir until the roux mixture and stock are well combined. Bring to a boil, then reduce heat to a simmer. Cook, uncovered and stirring occasionally, for 2 1/2 to 3 hours, until the ham hocks are very tender, skimming any fat that rises to the surface.
Remove the bay leaves and ham hocks and set aside until the ham hocks are cool enough to handle. When the hocks have cooled enough to handle, shred the meat from the hocks and place the meat back into the gumbo. Discard bones and skin. Remove the gumbo from the heat and stir in the parsley, green onions, and file powder. Serve the gumbo in deep bowls with the rice.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

4 (1/2-pound) ham hocks, scored
3 tablespoons olive oil
1 cup minced yellow onions
1/4 cup minced celery
1/4 cup minced green bell pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme leaves
2 bay leaves
1 tablespoon minced garlic
1 pound navy beans, rinsed, picked over, soaked overnight and drained
8 cups chicken stock
1 teaspoon salt
1/4 cup minced parsley
1/2 cup minced green onions

In a large, heavy stockpot, heat the oil over medium-high heat. Add the ham hocks, onions, celery, bell pepper, red pepper flakes, oregano, thyme and bay leaves, and saute until soft, about 5 minutes. Add the garlic, and saute for 1 minute. Add the stock and bring to a boil over high heat. Reduce the heat to medium-low and simmer covered for 1 1/2 hours, stirring occasionally.
Add the navy beans and stir. Continue simmering over medium-low heat for 45 minutes to one hour, or until the beans are almost cooked and ham hocks are very tender. Season with salt and continue cooking 15 to 30 minutes, until beans are done and ham hocks are beginning to fall apart.

Remove from the heat. Serve the ham hocks with the beans at the table, sprinkled with parsley and green onions, or cut the meat from the bones in the kitchen before serving, return the meat to the pot and serve with the beans at the table.

Answer 8

um you can stew them with other pieces of meat to make a broth.

Answer 9

use black vinegar and add some sugar

Answer 10

YUK!!