Ingredient Name: Pig’s Feet, Pig Trotter
Traditional Chinese Name: 猪脚 (zhū jiǎo)
The Chinese use ALL parts of the pig and the feet are no exception. They can be used in stews, soups and various Chinese dishes – but is most commonly used with the use of black vinegar and ginger.
- The feet and/or legs of the pig or swine
- They contain large bones and some meat and are often cooked with the skin
- When referring to pig’s feet, it often means the feet and the whole leg of the pig
How do I prepare it?
- To rid the feet of hairs, you can torch the hairs off (often done by the pork vendor at the wet mart)
- To completely off the hairs, use a sharp large knife and skin off the hairs
- Wash thoroughly and blanch in hot water before usage
Where can I buy this?
Most wet marts in Hong Kong will carry pig’s feet at the pork vendor
- Some Asian supermarkets will carry this product, although not as common in the West
What is the cost?
- 1 whole leg (as pictured above) costs around $50 HKD
Pork contains many nutrients (including 6 essential vitamins)
It is a good source of iron, zinc, Vitamin B6 and protein
It is said to be a healthier red meat substitute over beef
- The feet of pig contains a good source of Calcium (from the bone marrows)
- It is often a fattier cut of the pork and when used in stews, you will need to skim off any excess oil boiled out in the process
Pork must be cooked thoroughly before consumption as there is still a potential risk of salmonella
Consumption of meat must be done in moderation
Can be kept frozen for up to 3 months
- Consumption of cooked pig’s feet should be within 3-4 days
- The above picture is 1 pig’s leg halved and sectioned (including the feet)