Southern Style Pigs Feet

Southern Style Pigs Feet is one of those dishes that instantly pulls you back to a kitchen filled with slow-simmered aromas and the sound of a pot gently bubbling on the stove. The moment the vinegar hits the heat and the spices begin to bloom, you know something cozy and deeply traditional is on its way.

This recipe celebrates everything soulful about Southern cooking—comfort, patience, and bold, tangy flavors layered into tender, fall-off-the-bone meat.

You can expect rich, gelatinous texture, a savory broth, and a gentle heat that clings to each bite in the best way possible. The long simmer transforms the pigs feet into a silky, flavorful dish infused with garlic, onion, and warming spices.

Whether you grew up eating them or are discovering them for the first time, this recipe delivers authentic Southern goodness with every spoonful.

Why You’ll Love This Recipe

Ingredients

Ingredient List

• 3 lbs pigs feet, split and cleaned
• 1 large onion, chopped
• 6 cloves garlic, smashed
• 1 cup apple cider vinegar
• 4 cups water or low-sodium chicken broth
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tbsp hot sauce (optional)
• 2 bay leaves
• 1 tsp red pepper flakes
• 1 tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder

Ingredient Guide

Pigs Feet
These provide rich gelatin and deep flavor, creating a silky broth and tender meat. Ask your butcher to split them for even cooking. If unavailable, pork hocks make a workable substitute, though the texture will be less gelatinous.

Onion
The onion gives the broth sweetness and body as it cooks down. Yellow onion works best, but white onion or shallots also do well in a pinch.

Garlic
Smashing the cloves helps release more flavor into the broth without sharpness. Garlic powder can be added if you prefer a stronger punch.

Apple Cider Vinegar
Provides the classic tang Southern pigs feet are known for and helps tenderize the meat. White vinegar works too, but apple cider adds deeper flavor.

Water or Chicken Broth
Broth adds richness, but water keeps the flavor clean and traditional. Either works—choose based on how savory you want the final dish.

Salt & Black Pepper
Essential base seasoning. Adjust salt near the end since the liquid reduces and intensifies flavor.

Smoked Paprika
Adds subtle smokiness without needing actual smoked meats. Regular paprika can replace it, though the depth will be milder.

Hot Sauce
Optional but highly recommended for balance. A vinegar-based hot sauce brightens the broth and rounds out the richness.

Bay Leaves
Add earthiness and aroma to the long-simmered broth. Remove before serving to avoid bitterness.

Red Pepper Flakes
Give a slow, steady heat that infuses during the simmer. Adjust to your preferred spice level.

Brown Sugar
Balances the vinegar and spices, adding a mild caramel note that enhances the broth.

Onion Powder & Garlic Powder
Boost the savory base and ensure deep flavor throughout the cooking liquid.

Instructions

Step-by-Step Cooking Guide

1. Prep the pigs feet
Rinse the pigs feet thoroughly under cold water, scrubbing away any residue. Dry them lightly with paper towels so the seasoning sticks well. Excess moisture can dilute the broth, so drying is important.

2. Build the flavor base
Place the pigs feet in a large heavy pot or Dutch oven. Add the chopped onions, smashed garlic, bay leaves, salt, pepper, paprika, garlic powder, and onion powder. Layering the aromatics directly on the meat helps the flavors infuse more deeply as the pot heats.

3. Add liquids and heat
Pour in the apple cider vinegar, then add water or broth until the pigs feet are just covered. Too much liquid can weaken the flavor, so aim for just enough to submerge. Bring the pot to a steady boil over medium-high heat.

4. Skim and simmer
Once boiling, skim off any foam that rises to the top—this keeps the broth clear and clean-tasting. Reduce to low heat, cover partially, and simmer for 2.5–3 hours. The smell should be rich, tangy, and slightly smoky as it cooks.

5. Add heat and sweetness
At the two-hour mark, add the hot sauce, red pepper flakes, and brown sugar. This timing keeps the flavors bright rather than overly muted. Stir gently to avoid breaking apart the meat too early.

6. Check tenderness
When the pigs feet are ready, the meat should wiggle easily off the bone and the broth should look glossy. If the meat still feels firm, continue simmering in 20-minute increments. Rushing this step results in tough texture.

7. Reduce and thicken
Remove the lid for the final 20–30 minutes to allow the broth to thicken. You should see it transform into a slightly sticky, velvety coating on the meat. Stir occasionally to prevent sticking at the bottom.

8. Final seasoning and serve
Taste and adjust salt, vinegar, and heat before serving. A splash of vinegar at the end brightens the entire dish. Serve hot with the thickened broth spooned over the top.

Serving Suggestions

Variations

BBQ-Style Pigs Feet
Add barbecue sauce during the final 30 minutes of simmering for a sweet and smoky finish. This variation works beautifully when served with cornbread or baked beans.

Spicy Cajun Pigs Feet
Use Cajun seasoning, extra red pepper flakes, and a splash of Louisiana hot sauce. The bold spices create a punchier, more vibrant broth.

Asian-Inspired Pigs Feet
Replace vinegar with rice vinegar and add soy sauce, ginger, and star anise. The result is a deeply aromatic, slightly sweet broth with silky texture.

Slow Cooker Version
Combine all ingredients in a slow cooker and cook on LOW for 8–10 hours. The long, gentle heat yields extremely tender meat with minimal effort.

Storage Instructions

Store leftover pigs feet in an airtight container in the refrigerator for up to 4 days. The broth will thicken into a gelatin-rich layer—this is normal and melts back into liquid when heated.

For freezing, place cooled pigs feet and broth into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat gently on the stovetop over low heat to preserve texture. Avoid high heat or the meat may toughen or break apart.

Mistakes to Avoid

• Boiling too aggressively: Makes the meat tough and breaks down the gelatin unevenly.
• Adding all acidic ingredients at the start: Too much vinegar upfront can firm the meat—balance it throughout.
• Overfilling the pot with liquid: Leads to diluted flavor and thin broth.
• Skipping the skimming step: Causes cloudy, murky broth with off-flavors.
• Not simmering long enough: This dish must cook slowly for tender, silky meat.
• Using too much salt early on: The broth reduces, intensifying saltiness—season lightly until the end.

Expert Tips

• Add a smoked turkey leg or ham hock for deeper smoky flavor.
• Let the dish rest for 20 minutes before serving—this concentrates the broth.
• A splash of vinegar right before serving brightens the entire pot.
• Use a heavy-bottomed pot to maintain consistent heat and prevent scorching.
• For thicker broth, remove the lid during the last 45 minutes of simmering.

FAQs

1. Can I make this recipe without vinegar?
Yes, replace with lemon juice or mild rice vinegar, though the classic tang will be softer.

2. Why are my pigs feet still tough?
They need more time. Some cuts require an additional 30–60 minutes depending on size and age.

3. Can I use an Instant Pot?
Yes—pressure cook on HIGH for 45–50 minutes, then simmer uncovered to thicken the broth.

4. What can I use instead of pigs feet?
Pork hocks or pork neck bones are the closest substitutes, though the texture will differ.

5. Can I reduce the heat level?
Absolutely—omit hot sauce and red pepper flakes for a milder version.

6. Why is my broth too thin?
Simmer uncovered longer or remove some liquid and reduce it separately.

7. Are pigs feet healthy?
They are rich in collagen and gelatin, though also high in fat—enjoy in moderation.

8. What sides pair best?
Rice, greens, cabbage, cornbread, black-eyed peas, or mashed potatoes.

9. Can I prepare this dish a day ahead?
Yes—the flavor actually improves overnight as the broth thickens.

10. How do I prevent the broth from becoming too salty?
Season lightly early on and adjust only after reduction.

Final Thoughts

Southern Style Pigs Feet is a dish that rewards patience with rich flavor, comforting aromas, and melt-in-your-mouth texture. Whether you’re revisiting a beloved classic or exploring it for the first time, this recipe brings authentic Southern soul straight to your table.

Enjoy every warm, flavorful spoonful!

Southern Style Pigs Feet — Recipe Card

Southern Style Pigs Feet simmer slowly in a tangy, savory, and deeply comforting broth infused with garlic, onions, and warm spices. The long cook time transforms the meat into melt-in-your-mouth tenderness with a glossy, flavorful sauce. This recipe captures true Southern soul-food tradition in every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 5

Course: Dinner, Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

  

• 3 lbs pigs feet split and cleaned
• 1 large onion chopped
• 6 cloves garlic smashed
• 1 cup apple cider vinegar
• 4 cups water or chicken broth
• 1 tbsp salt
• 1 tsp black pepper
• 2 tsp smoked paprika
• 1 tbsp hot sauce optional
• 2 bay leaves
• 1 tsp red pepper flakes
• 1 tbsp brown sugar
• 1 tsp onion powder
• 1 tsp garlic powder

Method

 

1. Prepare the pigs feet: Rinse them thoroughly under cold water and pat dry.
2. Layer the aromatics: Add pigs feet, onions, garlic, bay leaves, and all dry seasonings to a large pot.
3. Add liquids: Pour in the apple cider vinegar and enough water or broth to just cover the meat.
4. Bring to a boil: Heat over medium-high until boiling, then skim any foam from the top.
5. Simmer: Reduce heat, cover partially, and simmer for 2.5–3 hours until tender.
6. Add final seasonings: Stir in hot sauce, red pepper flakes, and brown sugar during the last hour.
7. Thicken the broth: Remove the lid for the last 20–30 minutes to let the sauce reduce.
8. Serve hot: Adjust seasoning as needed and ladle broth over the pigs feet before serving.

Notes

• For extra smoky flavor, add a smoked turkey leg or ham hock during simmering.
• The broth will thicken naturally from the collagen—don’t worry if it gels when cooled.
• If using broth instead of water, reduce salt until the end to avoid over-seasoning.
• Spice level is flexible—add more red pepper flakes or hot sauce if you prefer heat.