Brian Kennett
Amateur Chef and Boozy Traveling Foodie Extraordinaire
Slow Roasted Cajun Pig Trotter Recipe
Cajun Pig Trotter Recipe: Cooking up a Cajun pig trotter dish is about as satisfying as it gets when you’re craving something with big, bold flavours a little bit of spice: and something quite nose to tail in style! This Southern-inspired recipe is perfect for anyone who appreciates rich, slow-cooked goodness and isn’t afraid of a bit of an adventure in the kitchen.
Pig trotters, also known as pigs’ feet, might not be everyone’s go-to, but for those in the know, they’re a hidden treasure trove of meaty flavour and texture. Packed with gelatin and natural collagen, these little morsels become meltingly tender when reverse-seared low and slow. Add in some classic Cajun seasoning—think paprika, cayenne pepper, and garlic—and you’ve got yourself a seriously satisfying meal
One of the secrets to a great Cajun pig trotter dish is patience. The trotters need plenty of time to reverse-sear in the spices, to fully absorb all those flavours. After a few hours, what started as a humble bit of pork turns into a dish bursting with smoky, crispy, tender spicy goodness that’s begging to be served up: hey it might even walk to the table itself.
And while some might consider this pig foot a ‘frugal’ dish, there’s nothing cheap about the depth of flavour you’ll get from this recipe. Just remember to set out plenty of napkins—these little piggies are worth getting your hands dirty for, yes get in there with zero cutlery and destroy these beauties.
Cajun Pig Trotter Recipe: Oh Yes!!! Turn off your eyes folks. Yes, this is a recipe using pig feet. But believe me, it is absolutely fantastic. This got massively rave reviews when we did this for our Jags pop-up. Slow roasted and then crisped up, and served with a knife for the punters to carve. It’s a winner, our Slow Roasted Cajun Pig Trotter Recipe is coming your way.
Don’t eat with your eyes folks, this is delicious. Here’s my mate, Mr Pork, at the local wet market. Here she comes! Cajun Pig Trotter Recipe. Pig Trotters. This dish cannot get any simpler, truly it cannot.
- Stab the meaty part of the trotters,
- Pop in some pieces of peeled garlic,
- Drizzle all over with oil,
- Give a good sprinkle of cracked black Kampot pepper and sea salt,
- Rub all over with Cajun dry spice mix,
- Leave that to marinade for a couple of hours. It should look like the one below.
Get that dried Cajun spice mix nicely rubbed in, all over the pig trotters
Nearly done. I told you it was easy:
- In the oven at 90 degrees for 3-4 hours,
- Slow roast and keep those juices in,
- Then 20-30 minutes at 240 degrees to get the crackling done,
- BOOMSKI, you are done,
- Serve it up whole, and let your guests carve away.
Such an easy Cajun Pig Trotter Recipe. That’s that. One of the shortest blogs and recipes ever. It is just so so easy. Have a crack yourself, or hire us and we’ll come to do Cajun Pig Trotter Recipe, just for you. This is a belter – SQUEAL with ENJOYMENT!!!
What is Cajun?
When you hear “Cajun,” you might think of fiery dishes, smoky spices, and a whole lot of soul. Cajun cuisine is all about robust flavours that reflect the French, Canadian, African, and Native American heritage of its roots. Originating from the Acadians who settled in Louisiana, Cajun cooking developed from necessity, relying on what was available locally, like rice, crawfish, and a holy trinity of onions, bell peppers, and celery. But don’t let its origins fool you; there’s an art to Cajun food that’s all about coaxing maximum flavour out of simple ingredients.
At its heart, Cajun cooking is about using techniques like slow braising and deep-frying, transforming meats and seafood into dishes that are smoky, spicy, and downright comforting. Classics like gumbo and jambalaya are staples in Cajun cuisine, simmered to perfection and full of character. And while it has a reputation for being spicy, the heat is just one layer among many. Cajun food is a celebration of life’s bolder side, embracing a bit of everything with a sense of fun and plenty of spice
