pig’s feet soup

2015-11-25 and many others

Stock cooked from (pig’s) feet is very different from those made with other meats. It is a lot stickier because of the large amounts of gelatin, and will even gel when cooled or refrigerated. The degree of this depends on how long you’re cooking the feet.

I normally drink the broth as a soup, but I have used pig’s & ox feet gelatin to gel the sauce for head cheese.

In the Mexican kitchen, pig's feet are integral to Menudo and Posole.

I often prepare this without any vegetables. I like it well enough that way. Vegetables do add different flavors and that can be very nice too.


This is what you need for # servings:

  • 4 pig’s feet
  • S&P
  • vegetables of your choice:
    • 1-2 large onions
    • celery
    • etc.
Pic1: breaded pig's feet soup



Pic2: pig's feet soup
Pic3: pig's feet in the soup