Pig’s Feet In White Wine

  • Author: La Cuisinière
  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: French


In France, Mother’s Day is celebrated on May 31rst.  This recipe is more of a winter dish.  But, as a surprise and special treat for my Maman, I prepared a Dutch Oven full of her favorite dish – pig’s feet in white wine.



8 Smithfield® split fresh pig’s feet (already cut in half)

1 large yellow onion, rough chop

2 large carrots, peeled and cut into large pieces

6 to 8 whole cloves of fresh garlic, peeled

2 stalks of fresh parsley

2 to 3 new bay leaves

3 sprigs of fresh thyme Sea salt (coarse or flakes), to taste

One tablespoon of multicolor peppercorns or freshly cracked pepper to taste

12 oz. of water or 2 crumbled pork bouillon cubes

12 oz. of dry white wine


Wash the pig’s feet in cold running water. 

Layer them evenly across the bottom of the slow cooker.

Add a layer of roughly chopped onion and half the garlic cloves.

Repeat with a second layer if necessary. Add salt and pepper to taste. 

Add parsley, bay leaves and thyme. 

Add chopped carrots.

Sprinkle crumbled bouillon cubes over everything and add both water and white wine.

Set the slow cooker to LOW for 6 hours. 

If the pork is not falling apart, allow to cook for another hour or simply let the slow cooker complete the “stay warm” cycle.

Remove the pig’s feet from the broth using a skimmer. 

Transfer to a large platter and allow to cool.


Refrigerate until ready to proceed with a recipe of your choice.

Our favorite method is to coat the cooked pig’s feet in Dijon mustard then roll them in seasoned breadcrumbs. 

You can pan fry them until golden brown but the best method is to grill the breaded pieces (at 425F. to 475F. or #7 to #9 on a gas range) in a very hot oven until bubbly, crisp and browned.

Instead of the mustard coating, you can also dip the pig’s feet in a couple of beaten eggs, then roll them in bread crumbs before browning them.

Serve with more Dijon mustard and a simple green salad.

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