Pig Feet
These meaty gems bring a world of comfort to your soups and stews, lending a deep, smoky backbone to every spoonful. Braise them low and slow, and you’ll have a tender reward that falls apart with a nudge. Perfect for a pot of beans or collard greens, they turn humble dishes into family favorites.
To use pig feet in stock, start by giving them a good rinse and blanching them in boiling water for 5 minutes to remove impurities. Then, add them to your stock pot with bones, onions, carrots, celery, garlic, and herbs like bay leaves and thyme. Cover with water, bring to a boil, and simmer gently for 4-6 hours, skimming any foam. The pig feet will release collagen, giving your stock a silky texture and incredible depth. Strain, cool, and use as a base for soups, sauces, or stews.