Braised Whole Pig's Leg with Crabapples
 
Prep time
Cook time
Total time
 
Make sure the pig’s foot is included. Pig’s feet add flavor and a certain gelatinous texture to the sauce that is indescribable. If crabapples are not available, use tart apples cut in half.
Recipe by:
Serves: 2
Ingredients
  • 2 quarts water
  • 2 cups apple cider
  • ¼ cup sugar
  • ¼ cup salt
  • 1 whole leg of pork, butchered, cleaned and cut into pieces with the pig's foot
  • 1 onion, quartered
  • 2 stalks celery, cut into chunks
  • 1 bell pepper, cut into chunks
  • 2 carrots, cut into chunks
  • 1 dozen crabapples or tart apples
  • 1 (12-ounce) jar apple sauce
  • 2 cups apple cider
  • 2 tablespoons apple cider vinegar
  • 4 sprigs fresh rosemary
  • Kosher salt and freshly ground black pepper
  • 2 cups pork stock or chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water
Instructions
  1. In a large lidded container, make a brine by adding the water, cider, sugar, and salt. Stir to combine. Add the pork and close the container. Refrigerate overnight.
  2. Preheat the oven to 350ºF.
  3. Remove the pork leg pieces from the brine and place in a foil-lined baking pan. Add the onion, celery, bell pepper, and carrots along with half the crabapples. Pour the jar of apple sauce into the pan and distribute evenly. Add the cider and vinegar along with the fresh rosemary. Season lightly with salt and pepper. Cover the pan with foil.
  4. Place the pan in the oven and cook for 90 minutes. Uncover the pan and strain the liquid into a pot along with all the vegetables and the pig’s foot. Place the remaining pork back into the oven to cook uncovered for another 30 minutes. Remove from the oven and cover with foil to keep warm.
  5. Over medium-high heat, bring the liquid and the contents in the pot to a boil and add the pork stock. Reduce the heat to a simmer and let cook for 15 minutes. Using a slotted spoon remove all of the vegetables and pig’s foot from the liquid. Add the remaining 6 crabapples to the pot. Bring to a simmer and let cook for another 20 minutes as the liquid slowly reduces and the crabapples cook down.
  6. To thicken the sauce, make a slurry by adding the cornstarch to a small bowl and adding the cold water. Stir to combine and add half of it to the simmering pot of stock. Bring the pot to a boil and watch as it thickens to a desired thickness. If the sauce is not thick enough, add more cornstarch slurry until you can coat the back of a spoon. Sample the sauce and season with salt and pepper to your taste.
  7. For serving, remove the pork pieces and arrange on a platter. Spoon the sauce over the pork and place the cooked crabapples alongside on the platter. Serve with sautéed carrots and Cajun rice dressing along with a pitcher of sweet tea.
Notes
To find the whole pig's leg, make friends with a farmer or a butcher. Took's in Lafayette or Kirk Martin's Slaughter House in Carencro should be able to supply this cut, and I've seen it in the meat case of the Asian Market in Lafayette near Acadiana Mall.
Recipe by Acadiana Table at https://acadianatable.com/2025/04/21/crabapple-braised-whole-pigs-leg/