Sous Vide Grilled Pig's Feet

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Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 145 F / 62.8 C
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This one is for the adventurous eaters out there. Yes, it’s sous vide grilled pig's feet. If you can get past the fat and cartilage (both physically and emotionally) there are lots of extremely tender and flavorful pork morsels to be had. NOTE: When you’re cooking something for this long, be sure to check the water level in your pot from time to time. You’ll most likely lose some to evaporation and you need to keep enough water in your vessel to keep your Anova Sous Vide Precision Cooker running. We’ve found that covering it with plastic wrap or foil really helps with water loss.
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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

Directions

  • Step 1

    In a large bowl, whisk together the water, salt, and sugar until dissolved. Add the pig's feat, cover, and refrigerate for 12 hours.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 145°F (62°C).

  • Step 3

    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.

  • Step 4

    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.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Remove the feet from the bag and pat dry.

    • Step 2

      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.

    • Step 3

      Brush the feet with barbecue sauce and grill until crisp and caramelized, about 10 minutes. Serve.

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145 F / 62.8 C Recipe Temp
Recipe Time
Prep Time