High-Protein Pickled Pig’s Feet

Yield: 6 servings

Approximate nutrition (per serving)

• Calories: ~220
• Protein: ~24 g
• Fat: ~12 g
• Carbohydrates: ~2 g

Ingredients

• 3–4 pounds (1.4–1.8 kg) cleaned pig’s feet, split lengthwise
• 1 large onion, sliced
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 tablespoon mustard seeds
• 1 teaspoon red pepper flakes (optional)

Pickling Brine

• 2 cups white vinegar (5% acidity)
• 2 cups water
• 2 tablespoons kosher salt
• 1 tablespoon sugar (optional, balances acidity)

Instructions

1. Clean the Pig’s Feet

• Rinse thoroughly under cold water.
• If needed, scrape away any remaining hair and trim excess fat.
• Soak in cold water for 30 minutes, then drain.

2. Simmer Until Tender

1. Place the pig’s feet in a large stockpot.
2. Cover with fresh water by about 2 inches.
3. Add the onion, garlic, bay leaves, and peppercorns.
4. Bring to a boil, then reduce to a gentle simmer.
5. Cook for 2½–3½ hours, or until the meat and skin are very tender but not falling completely apart.
6. Drain and allow to cool slightly.

3. Prepare the Brine

1. Combine the vinegar, water, salt, sugar (if using), mustard seeds, and red pepper flakes in a saucepan.
2. Bring to a boil, stirring until the salt dissolves.
3. Remove from the heat and cool for about 15 minutes.

4. Pickle

1. Place the cooked pig’s feet into clean glass jars or a nonreactive container.
2. Pour the warm brine over them, ensuring they are fully submerged.
3. Cool to room temperature.
4. Refrigerate for 3–5 days before eating for the best flavor.

Storage

• Keep refrigerated at all times.
• Eat within 2–3 weeks.
• Do not can this recipe using a boiling-water bath, as it is not intended to be shelf-stable.

Serving Ideas

• Serve chilled with hot sauce or whole-grain mustard.
• Pair with sliced onions and dill pickles.
• Add to a charcuterie-style platter with hard-boiled eggs and fresh vegetables for an even higher-protein meal.