Oaxacan Pickled Pigs' Feet Recipe

Name: Oaxacan Pickled Pigs' Feet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds pigs' feet, split; 3 1/2 quarts water; 3 1/2 cups red wine vinegar; 2 tablespoons black peppercorns; 6 bay leaves; 1 tablespoon plus 3/4 teaspoon salt; 2 teaspoons dried thyme; 1 medium carrot, peeled and diced; 1 medium poblano chile, stemmed, seeded and diced; 1 medium red bell pepper, cored, seeded and diced; 1 medium yellow bell pepper, cored, seeded and diced; 1 to 2 jalapeno chiles, stemmed, seeded and minced; 1/2 cup olive oil; 1/2 teaspoon freshly ground black pepper; Lettuce leaves for serving

Servings: persons

3 pounds pigs' feet, split
3 1/2 quarts water
3 1/2 cups red wine vinegar
2 tablespoons black peppercorns
6 bay leaves
1 tablespoon plus 3/4 teaspoon salt
2 teaspoons dried thyme
1 medium carrot, peeled and diced
1 medium poblano chile, stemmed, seeded and diced
1 medium red bell pepper, cored, seeded and diced
1 medium yellow bell pepper, cored, seeded and diced
1 to 2 jalapeno chiles, stemmed, seeded and minced
1/2 cup olive oil
1/2 teaspoon freshly ground black pepper
Lettuce leaves for serving

1
Place the pigs' feet, water, 3 cups of the red wine vinegar, the black peppercorns, bay leaves, 1 tablespoon of the salt and the dried thyme in a large stockpot.
2
Bring to a boil, reduce to a simmer and cook, uncovered, until the skin starts to pull away from the bones and the meat slips off easily when pierced with a fork, 1 1/2 to 2 hours.
3
Set aside to cool completely, then refrigerate 1 hour.
4
Remove and discard the outer layer of skin and fat from the pigs' feet and discard the bones.
5
Slice the meat and soft cartilage into 1 x 1/8-inch thick strips.
6
Place the meat, carrot and all the peppers in a large mixing bowl.
7
Add the olive oil, the remaining 1/2 cup red wine vinegar, the 3/4 teaspoon salt and the pepper and toss well to combine.
8
Cover and chill 2 to 4 hours.
9
Serve cold on lettuce-lined plates.

329

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds pigs' feet, split, 3 1/2 quarts water, 3 1/2 cups red wine vinegar, 2 tablespoons black peppercorns, and more.

Yes, Oaxacan Pickled Pigs' Feet falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Oaxacan Pickled Pigs' Feet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions