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)