Southern Style Pigs Feet Recipe

This pigs feet recipe is jam-packed with tons of flavor. It's made with the perfect combination of savory, sweet, smoky, and spicy flavors, with a glaze that takes it over the top. This is one of those recipes that always impresses at dinner parties, and it's also great for holiday celebrations.

The Best Pigs Feet Recipe

If you've never had pigs feet before, I'm here to convince you to give it a try. I know it's not the most common dish, but if you like meat, I think you'll love these pig trotters.

Seriously, this recipe is packed with flavor. The sauce alone should be enough to convince you to try this recipe. With sweet soy sauce, smoky sriracha, and maple syrup, this pigs feet recipe is just so good!

And on top of tasting delicious, this recipe is super easy to make. The oven does the hard work, so you barely have to lift a finger. Plus, this recipe is super versatile and can be served with all sorts of dishes.

You can pair the pig's feet with everything from potato salad to sauteed vegetables to rice and everything in between. Personally, I love serving it with these baked beans, this sweet potato cornbread, fried cornbread, or these Texas Roadhouse rolls. 

Ingredients

Here's what you'll need for this recipe:

• 2 pigs feet, halved by length (ask your butcher shop to do it)
• ¼ cup kecap manis (sweet soy sauce)
• 2 tablespoon smokey sriracha
• 1 teaspoon salt
• ¼ cup water

And what you'll need for the sauce:

• 2 tablespoon kecap manis (sweet soy sauce)
• 1 teaspoon smokey sriracha
• 1 ½ teaspoon maple syrup

By the way, if you have to buy kecap manis, you'll be able to put it to good use by making this Panda Express black pepper angus recipe next.

Ingredient Substitutions And Suggestions

While I always make this pig's feet recipe with the ingredients listed above, there's definitely some wiggle room for you to swap some ingredients to suit your preferences and even possibly save you a trip to the store.

For instance, this recipe calls for smoky sriracha, but if you don't have any on hand, you can make your own smoky sriracha by adding a dash of smoke flavor to the "normal" kind. A little goes a long way, so be sure not to overdo it.

Also, if you like your pig feet to be on the spicier side, then you can add a dash of red pepper flakes before braising them.

How To Make Pigs Feet

Step 1: Prepare The Pigs Feet

First, preheat your oven to 325°F. Then, rinse the pork feet and place them in a baking dish with a lid or in a Dutch oven. It's okay if they overlap a little, but try to get them in an even layer.

Next, pour the kecap manis and sriracha over the pig feet. Then, after you've done that, add the salt and water to your dish and cover it with a lid.

Step 2: Cook The Pigs Feet

Once you've got the pig's feet prepared, you'll want to braise them, covered, for about 2 ½ hours, or until they're very tender.

After the time is up, you can either sear them in a cast-iron skillet coated with cooking oil over medium-high heat or grill them for 20 minutes on a heated grill. This step locks in the pig feet's juicy flavors and adds a nice caramelization.

Step 3: Make The Sauce And Serve

Lastly, you'll want to make the sauce. To do that, add the kecap manis, smoked sriracha, and maple syrup to a bowl and give it a good mix. Serve the warm pig's feet with the sauce on the side for dipping, and enjoy!

Expert Tips To Make The Best Pig's Feet

• Clean the pig’s feet really well: Rinse the pigs feet under cold running water and inspect all the crevices. If there are any stray hairs, singe them quickly over a gas flame or trim with a knife. Clean feet = better flavor and a cleaner-tasting broth.
• Use a snug baking dish or Dutch oven: You want the pigs feet to be mostly submerged in the braising liquid and tucked in fairly tight. A Dutch oven or covered baking dish that just fits the feet helps them cook evenly and stay moist while they tenderize.
• Don’t skip the low-and-slow braise: Pigs feet are full of collagen and connective tissue, which is what makes them so rich and sticky—but only after they’ve had time to break down. Keep the oven low (around 325°F) and braise for the full 2½ hours or until they are very tender and almost falling apart. If they’re still tough, they just need more time.
• Taste and balance the braising liquid: Kecap manis is sweet and salty, sriracha brings heat and tang. Before you cover the dish, taste a spoonful of the liquid and adjust with a pinch more salt, a bit of water, or a bit more kecap manis if it needs more depth. The braising liquid is what flavors the meat, so it should taste bold and well-balanced.
• Chill the feet after braising for easier handling (optional): If you’re not in a rush, you can let the pigs feet cool in their liquid, then refrigerate them. The chilled feet are much easier to handle on the grill or in a skillet, and the chilled braising liquid will show you how gelatin-rich it is. Rewarm gently before searing or grilling.
• Sear or grill for texture and flavor: Once the pigs feet are tender, finishing them in a hot cast-iron skillet or on the grill is what gives you that caramelized, smoky exterior. You want the surface to brown deeply and crisp in spots while the inside stays soft and sticky. Don’t rush this step—medium-high heat and patience give the best crust.
• Oil the pan or grill well before finishing: Pigs feet have some natural fat, but a light coating of oil in your cast iron skillet or on the grill grates helps prevent sticking and encourages even browning. Let the pan or grill get hot before you add the feet.
• Reduce some of the braising liquid for extra sauce (optional): If you want more intense flavor, you can strain some of the braising liquid into a small pot and simmer it until slightly thickened. Brush this reduced sauce over the pigs feet as they grill or serve it alongside your dipping sauce for extra richness.
• Serve with a bright, tangy dipping sauce: Pigs feet are rich and gelatinous, so a dipping sauce with acidity (vinegar, citrus, or something spicy-tangy) cuts through the richness and keeps each bite balanced. Your sauce on the side is key—don’t skip it, and don’t be afraid to make it a little punchy.
• Watch out for small bones and cartilage: Pigs feet have small bones and a lot of cartilage. When serving, give guests a heads-up and, if possible, arrange them so it’s easy to pick up and eat around the joints. This is rustic, hands-on food—it’s totally normal to serve them with plenty of napkins.
• Rest briefly before serving: After searing or grilling, let the pigs feet rest for 5–10 minutes. This helps the surface crisp up slightly and gives the sauce or glaze a chance to cling, so they taste even better when they hit the plate.

Pigs Feet FAQS

Can I make slow cooker pigs feet?

Yes, you can absolutely make pigs feet in the slow cooker. Place the cleaned pigs feet directly into your slow cooker, then add the kecap manis, sriracha, salt, and water. Cook on low for 6–7 hours or high for 3–4 hours, or until the feet are very tender and almost falling apart. Once they’re soft, you can finish them the same way as the oven version—by searing them in a hot cast-iron skillet with a little oil or grilling them for extra caramelization and flavor.

How do I store leftover pigs feet?

Let the pigs feet cool to room temperature, then transfer them to an airtight container. Spoon some of the braising liquid over them to help keep them moist. Store in the refrigerator for up to 3 days. If you have extra sauce, you can store that separately in a jar or container in the fridge.

How do I reheat pigs feet?

For the best texture, reheat pigs feet gently. You can use the oven or stovetop. For the oven, place them in a baking dish with a splash of the braising liquid, cover with foil, and warm at 300°F until heated through. For the stovetop, add them to a skillet with a bit of liquid, cover, and heat over low until hot. If you want to re-crisp the outside, you can sear them again briefly in a hot pan or on the grill after they’re warmed. Avoid blasting them with high heat right away, or they can dry out on the outside before the inside is hot.

What do pigs feet taste like?

Pigs feet have a rich, savory pork flavor and a unique texture. When braised and finished like in this recipe, they’re fall-off-the-bone tender with a mix of silky skin, soft meat, and melt-in-your-mouth gelatin. The flavor is often described as somewhere between pork belly and pulled pork, especially when you add a sweet-salty glaze like kecap manis and a bit of heat from sriracha.

Are pigs feet good for you?

Pigs feet are high in collagen and protein, especially gelatin from the skin and connective tissue. Collagen is often associated with benefits like supporting skin elasticity and joint health, but it’s important to remember that overall diet and lifestyle matter more than any single food. Pigs feet are also rich and can be high in fat, so they’re best enjoyed in moderation as part of a balanced diet. If you have specific health concerns or dietary restrictions, it’s always a good idea to check with a healthcare professional.

Can I use a different sauce or seasoning?

Yes. This recipe uses kecap manis and sriracha for a sweet, savory, and slightly spicy glaze, but you can easily swap the flavors. Try barbecue sauce, soy sauce and ginger, a vinegar-based sauce, or even a smoky chili paste. Just keep the braising method the same and finish with whatever sauce you like for your preferred flavor profile.

Do I have to grill or sear the pigs feet after braising?

You don’t have to, but it makes a huge difference in flavor and texture. Braising makes them tender; searing or grilling adds caramelization, a bit of char, and a slight crispness on the outside that balances the rich, gelatinous inside. If you’re short on time, you can serve them straight from the braising liquid, but the extra step is worth it if you can.

Wrapping It Up

Well, that's how to make pig's feet! I know this recipe is a little different than most, but it might just be one of the best pork recipes you've ever made. It's a different type of Southern soul food that's pretty darn good if you ask me.

Anyway, I hope you enjoyed this pigs feet recipe as much as I/we do.As always, if you make it, leave a comment below and let us know how it turned out!

More Recipes

If this recipe has you in the mood to make even more out-of-the-box dinner recipes, we have plenty more on the blog for you to try next!

Check all of these out next:

• Chicken hearts
• Meatloaf with stuffing
• Chicken gizzards
• Liver and onions
• Cabbage roll casserole
• Fish and grits

Also, make sure to check us out on TikTok, Instagram, and YouTube! We post new recipes on them every day.