Farm-Fresh Tips for Pork Feet
Pork feet are a traditional favorite for slow cooking—rich in collagen and flavor, they create silky, hearty broths and tender meat perfect for soups and braises. Here’s how we prepare them at Fields of Athenry.
Clean & Prep – Rinse the feet thoroughly and, if needed, blanch briefly in boiling water to remove impurities.
Season Simply – A little kosher salt, pepper, garlic, and herbs go a long way; the natural flavor is deep and savory.
Start with a Sear – Browning the feet first in a heavy pot adds depth to your broth or braise.
Simmer Low & Slow – Cook gently in water or broth with aromatics like onion, celery, carrot, bay leaf, and vinegar for 3–4 hours until tender.
Make It Rich – Pork feet release natural gelatin, creating a silky texture in soups, stews, or sauces.
Serve Rustic or Shredded – Enjoy whole with greens, shred into soups, or let them enrich classic dishes like cassoulet or ramen.
From Farm to Feast—happy cooking!