Monday, December 13, 2010

Hot to Trot(ters)

If you watched last night's pork-centric episode of Food(ography) on the Cooking Channel, then you know that pig's feet (a.k.a. trotters) and I go way back. I grew up eating them relatively plain. Just pile 'em high on a plate, and I'm happy. But for most people, a tasty little disguise is probably the best way to introduce trotters into your repertoire. Here's the recipe for the Pig's Feet Wasabi Griddle Cakes I made on the show. I served this to a crowd of Philadelphians at a "Southern Hospitality" dinner at my friend Mitch Prensky's restaurant Supper, back in September. People went bananas for them. Trust me, eating pig's feet isn't as weird as you may think, and they're actually really delicious.

Pig’s Feet Wasabi Griddle Cakes

Pig’s Feet:
3 pig’s feet
1 gallon water
3 cloves garlic
1 knob ginger sliced
3 bay leaves
1 teaspoon peppercorns
1/2 cup soy sauce
1 lemon sliced

Griddle Cake Batter:
1 cup whole wheat flour
2 ears of corn shucked
1/2 cup cornmeal
1/4 cup wasabi powder
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 1/4 cup buttermilk
1 bunch chopped scallions

Clarified butter for cooking

Sweet sorghum to finish for garnish

For pig’s feet:
Soak pig’s feet in water for an hour. Drain pig’s feet from water and use a kitchen torch to remove the tiny hairs. Put into a pot with the rest of the ingredients, turn on heat to simmer. Braise four hours, until tender. Pull out finished pig’s feet from the braising liquid, transfer to a cutting board and separate meat from bones.

For griddle cakes:
Put all the dry ingredients into a bowl. Whisk the eggs and buttermilk in a separate bowl, then combine the wet and dry ingredients to make a pancake-like batter.

Fold the pig’s feet into the batter along with some chopped scallions. Drizzle a bit of clarified butter into a skillet and fry coin sized griddle cakes in the pan, about 45 seconds on each side.

Serve warm with a drizzle of sorghum on top.


  1. Thank you for posting this since Cooking Channel did not bother to on there website.

  2. Chef Lee:

    Thanks so much for sharing this! I saw your Foodography episode "on demand", and I loved your modern take on a Southern classic. I, too, grew up eating pig's feet (when I could snatch them away from my father--hee! hee!) and was delighted to see a chef with a similar enthusiasm for them.

    I look forward to trying your recipe, and to reading your blog!


  3. I have never ate pigs feet, but this recipe looks so good I'm going to give it a try. Thanks for sharing the recipe, you might a convert on your hands.