Baked Corned Pig 's Feet Recipe


Difficulty LevelMediumHealth IndexAverage
MethodMain Ingredient


 Pigs feet4 , cleaned and rinsed
 Water and wine1 3⁄4 Quart (In Equal Parts)
 Vinegar3 Tablespoon
 Bay leaves2
 Marjoram sprig1
 Parsley sprigs1
 Whole cloves6
 Eggs2 , beaten
 Dry bread crumbs1 Cup (16 tbs)
 Brine1⁄4 Cup (4 tbs)
 Coarse salt2 Pound
 Sugar1⁄2 Cup (8 tbs)
 Water5 Quart


To make the pickling solution, add the salt and sugar to the water and bring the water to a boil.
Pour the brine into a large crock and let the brine cool completely.
Add the pig's feet, cover them with a plate and weight the plate with a water-filled jar.
Refrigerate the pig's feet for eight or nine days.
Remove them from the brine, place them in fresh water to cover and soak them in the refrigerator for 24 hours.
Drain the pig's feet and put them in a nonreactive pan with equal quantities of water and wine to cover them.
Add the vinegar, bay leaves, marjoram, parsley, onions, cloves and peppercorns.
Cook the pig's feet for four hours, or until tender.
Cool the pig's feet in the liquid, then remove them from the pan and bone them.
Dip the boned pig's feet in the beaten eggs, then roll them in the bread crumbs and arrange them in one layer in a shallow pan.
Bake them in a preheated 400° F. [200° C] oven until they are golden about 10 minutes on each side.