Sous Vide Grilled Pig's Feet
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Ingredients for 2
3 cups cold water
1/4 cup kosher salt
1/4 cup brown sugar
1 pound pig's feet
1 cup barbecue sauce
In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the pig's feat, cover, and refrigerate for 12 hours.
Set the Anova Sous Vide Precision Cooker to 145°F (62°C).
Remove the pork from the brine, rinse under cold water, and pat dry. Place in a large zipper lock bag or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.
Place the bag in the water bath and set the timer for 72 hours. Cover the water bath with plastic wrap to minimize water evaporation. Add water intermittently to keep the pork submerged.
When the timer goes off, remove the bag from the water bath. Remove the feet from the bag and pat dry.
Heat a charcoal or gas grill to high heat, approximately 700°F. Make sure the grill grates are clean to ensure the feet don’t stick.
Brush the feet with barbecue sauce and grill until crisp and caramelized, about 10 minutes. Serve.