Soy & Spice Braised Pig's Feet
Whole pig's feet braised for hours in an aromatic soy-based broth infused with cinnamon, star anise, and ginger until the skin turns translucent and gelatinous while the meat becomes meltingly tender. Sliced thin and served cold with a punchy shrimp dipping sauce, this is a beloved Korean drinking snack elevated to dinner status.
Ingredients
- 2 lbs pig's feet, split lengthwise by your butcher
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1 medium onion, quartered
+ 12 more ingredients
Instructions
Soak the pig's feet in cold water for 2 hours, changing the water twice, to draw out excess blood.
Place the pig's feet in a large pot, cover with cold water, and bring to a vigorous boil. Boil for 10 minutes to remove impurities. Drain, rinse both the feet and the pot, and scrub off any scum clinging to the skin.
Return the cleaned pig's feet to the pot. Add 8 cups of fresh water, soy sauce, brown sugar, onion, garlic, peppercorns, ginger, star anise, cinnamon stick, bay leaves, rice wine, and doenjang.
Bring to a boil over high heat, then reduce to a very low simmer. Cover and braise for 2 to 2.5 hours until the meat is extremely tender and the skin is soft and gelatinous. A chopstick should pierce the thickest part with zero resistance.
Remove the pig's feet from the braising liquid and place them on a cutting board. Let them cool for 15 minutes until handleable.
While still warm, slice the meat off the bone into thin, even pieces about 1/4 inch thick. Arrange the slices neatly on a serving platter.
Optionally, strain the braising liquid and reduce it by half for a dipping sauce, or simply serve with salted fermented shrimp on the side.
Serve with lettuce or perilla leaves for wrapping, salted shrimp, pickled garlic, and sliced green chili peppers.
Nutrition Estimate
Per serving • Estimated by Blinner AI