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This recipe is easy

Pigs’ feet stew

Slow cooker 6-8 hours / Stove 3 hours 30 minutes Cook time 45 minutes Prep time 8 servings


You can use half of our Swedish meatball recipe.


On the stove

  1. In a large pot, cover pigs’ feet with water and bring to a boil. Simmer for 2 to 3 minutes to blanch. Drain and discard water.
  2. In the same pot, place meat, onions, celery, carrots, cloves and cinnamon. Fill the pot with water, making sure ingredients are fully immersed with an extra 2 in. (5 cm) of water over top. Generously season with salt and pepper. Bring to a boil and simmer gently for 3 hours or until meat falls from the bone.
  3. Remove pigs’ feet from broth and let cool. Remove bones and set meat aside.
  4. Using a sieve, strain broth and remove the fat. Pour 5 cups (1.250 ml) broth into a large pot. Store remaining broth for future use (soup, etc.).
  5. Whisk toasted flour into broth and bring to a boil, stirring until sauce thickens. Add pork meat and meatballs to the sauce and season to taste.
  6. Serve with potatoes.

Slow cooker

  1. Pigs’ feet can be cooked in the slow cooker (Step 2). Cook covered for 8 hours on low or 6 hours on high.

Nutritional value (per serving)

  • 782 calories
  • 59 g of proteins
  • 49 g of fat
  • 22 g of carbohydrates
  • 2 g of fibres
  • 4 g of sugar
  • 626 mg of sodium
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