Pig’s Feet Stew

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With every batch of pig's feet stew, a story unfolds—one of history, health, and the timeless joy of a shared meal.

Course Main Dish

Cuisine Norwegian

Keyword pig feet, stew

Prep Time 10

Cook Time 2

Servings people

Calories 123kcal

Cost $12

In a bowl, mix together the cinnamon, cloves and nutmeg. Season the mixture to taste with sea salt and freshly ground black pepper.
¼ teaspoon ground cinnamon, ¼ teaspoon ground cloves, ⅛ teaspoon grated nutmeg, Sea salt and freshly ground black pepper to taste
Rub the pig’s feet all over with the spice mixture.
3 lbs pig’s feet
Heat a pot or dutch oven over a medium heat and cook the onion with some cooking fat until it starts to soften, about 5 minutes.
2 tablespoon cooking fat, 1 cup onion
Remove the onion from the pot, set aside and brown the pig’s feet on all sides in the pot with more cooking fat if needed.
Pour in the stock or water, season to taste with salt and pepper and add back the cooked onion.
5 cups chicken stock or water, ½ cup water
Bring to a simmer and simmer for about 2 hours, until the meat is very tender.
When ready, remove the bay leaf, add 1 more tablespoon of cooking fat to the liquid to thicken it and serve.
1 bay leaf