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A Cooking Adventure with Thom

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Pigs Feet and Peanut Soup

Thom Hackett

Servings:  1






3 pigs’ feet (about 2.5 lbs), cut into large chunks
1 cup dried red peanuts (shelled)
1/2 oz peeled ginger, cut in half and smashed
kosher salt to taste

Cooking Method

  • Wash and scrub the pigs feet well.
  • Remove hair by use of razor or by blowlamp
  • Place all the ingredients in a large boiling pot and cover with water.
  • Bring water to a boil over medium high heat and then reduce heat to a simmer.
  • Cover pot with lid and allow pigs feet to cook until tender, about 2 to 3 hours.
  • While your meat is cooking stir constantly and skim away any foam that develops.
  • When cooked allow to come off the boil and remove the legs from the broth.
  • Allow to cool.
  • Remove the shin bones to obtain easily sliced rounds of the cooked meat. Slice the meat into 0.5 cm (1/4") thick rounds - See more at:
  • 1. Bring a large pot of water to a boil. Add pigs’ feet and bring back to a boil. Drain the pigs’ feet immediately. Rinse and drain again.

    2. Return to the pot (clean and empty) with 3 quarts of water. Add peanuts and ginger. Cover and bring to a boil. Reduce to a simmer and cook covered for one hour.

    Pigs Feet, Peanuts, and Ginger

    3. Add salt to taste and simmer for another 30 minutes. Serve or cool down to store.

    *Store left-overs in airtight containers in the refrigerator for up to 10 days. Reheat in the microwave or on the stove top.

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