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RECIPE: Sriracha Grilled Pigs Feet

Pigs Feet may not be the typical go-to dish for pork lovers, but don’t shy away from trying something new. That’s where Taking on Magazine comes in to help. She serves up his unique take on Pigs Feet that is something other than pickled. Check it out for yourself.



  • 3 – 4 pigs’ feet, halved lengthwise
  • ½ cup kecap manis
  • ¼ cup sriracha
  • 2 teaspoons salt
  • ½ cup water

For the Sauce:

  • ¼ cup kecap manis
  • 1 tablespoon sriracha
  • 2 tablespoons honey


  • Preheat the oven to 325°F.
  • Rinse the pigs’ feet and dry with paper towels. But them in the bottom of a pan in a single layer. Mix together the kecap manis and sriracha and pour over the feet. Carefully pour the water in the pan and sprinkle the salt over everything. Cover the pan tightly with foil.
  • Braise the pigs’ feet 2½ – 3 hours, or until they are very tender but still on the bone. Let cool fifteen minutes.
  • Arrange your briquettes on one side of the grill or in a pile in the middle, leaving room for indirect cooking. When the briquettes are ready, arrange the pigs’ feet on the cool side’s grate, skin side down.
  • Mix the sauce ingredients together and divide into two bowls.
  • Grill for 25 to 35 minutes, turning the trotters occasionally to check that the skins aren’t burning and brushing with half the sauce mixture in the last five minutes of grilling.
  • Serve immediately with the sauce on the side.


Yields:4 servings        Prep Time:10 minutes         Cook Time:4 hours        Total Time:4 hours 10 minutes

Original Recipe: Taking on Magazines Sriracha Grilled Pigs Feet

Want to add more variety to your table? Check out some of Edwards favorite BBQ dishes.



Sammy Edwards is Digital Marketing Manager for Edwards Virginia Smokehouse. He writes, films and prefers Peppered Bacon on the weekends.