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

Any benefits?

• 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)

Any precautions?

• 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

Additional Information

• 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)