Sticky Juicy Pig Feet

• pig feet, halved
• yellow onion, whole
• bay leaf
• red bell pepper
• yellow bell pepper
• green bell pepper
• red onion
• no-salt Tony Chachere's seasoning
• Zatarain's blackened seasoning
• sea salt
• low sodium soy sauce
• dark soy sauce
• no-salt garlic and herb seasoning
• ketchup
• brown sugar
• apple cider vinegar
• Better Than Bouillon chicken base
• cayenne pepper
• hot sauce
• water
• olive oil
• vinegar

Preparation

1. Step 1

   0:20
   Soak the halved pig feet in a vinegar-water bath for 10-15 minutes to release impurities, then drain.
2. Step 2

   0:42
   Fill the bowl with fresh water, scrape any excess hair from the pig feet with a knife, score them, and rinse again.
3. Step 3

   1:34
   Place the cleaned pig feet in a pot, add a whole yellow onion, salt, and a bay leaf. Cover with water and bring to a boil. Boil for about 1.5 hours to break down fat and impurities while imparting initial flavor.
4. Step 4

   2:14
   Drain the boiling liquid from the pig feet.
5. Step 5

   2:18
   Heat a generous amount of olive oil in the pot. Add the sliced red, yellow, and green bell peppers and red onion. Sauté for a few minutes.
6. Step 6

   2:39
   Return the parboiled pig feet to the pot with the sautéed vegetables. Add heavy amounts of no-salt Tony Chachere's seasoning and Zatarain's blackened seasoning. Stir thoroughly and let sit briefly to begin caramelizing the skin.
7. Step 7

   3:24
   Add sea salt, low-sodium soy sauce, dark soy sauce, heavy no-salt garlic and herb seasoning, ketchup, a small amount of brown sugar, generous apple cider vinegar, Better Than Bouillon chicken base, and heavy cayenne pepper. Stir well and allow the flavors to meld and caramelize the skin in the oil.
8. Step 8

   4:55
   Stir in hot sauce, then add water until it reaches just below the top of the pig feet (do not fully cover). Stir to incorporate all ingredients.
9. Step 9

   5:19
   Cover the pot and simmer for about 30 minutes, stirring occasionally. Transfer to a crock pot on low if leaving unattended for longer cooking to reach sticky, juicy tenderness.