Stewed pig's feet, Puerto Rican style
Common food
Photo: Wikipedia
Stewed pig's feet, Puerto Rican style (patitas de cerdo guisadas), are slow-braised until the collagen melts into a rich, savory, and slightly tangy sauce. The texture is uniquely gelatinous and tender, with the meat falling off the bone, offering a deeply comforting mouthfeel. Nutritionally, it's a standout source of protein and healthy fats, with minimal carbs.
Calorie split: 30% protein · 12% carbs · 58% fat
↓ Full nutrition💚 Why it's loved
People adore it for its complex, savory flavor profile—often a balance of sour, salty, and aromatic from ingredients like vinegar, olives, and sofrito—and its melt-in-your-mouth texture. It's a beloved comfort food deeply tied to family gatherings and Puerto Rican culinary tradition.
⚠️ Watch-outs & how to enjoy it better
The dish can be high in sodium and saturated fat, which may be a concern for those monitoring heart health or blood pressure. To mitigate, use low-sodium broth, limit added salt, and serve with fiber-rich sides like boiled yuca or a fresh salad to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle repair.
- Rich in collagen, which supports skin, joint, and connective tissue health.
- Provides essential minerals like iron, zinc, and selenium.
- Contains healthy monounsaturated fats from the pork.
- A nutrient-dense, low-carb option for specific dietary plans.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The gelatin that forms when the stew cools is a direct result of the collagen from the pig's feet breaking down, a natural process that has made this dish a traditional remedy for hangovers in some cultures.
Full nutrition (USDA data · scales with serving)
| Water | 75.8 g |
| Energy | 136 kcal |
| Protein | 10.0 g |
| Total lipid (fat) | 8.7 g |
| Carbohydrate, by difference | 4.1 g |
| Fiber, total dietary | 0.50 g |
| Total Sugars | 0.75 g |
| Calcium, Ca | 12.0 mg |
| Iron, Fe | 0.76 mg |
| Magnesium, Mg | 11.0 mg |
| Phosphorus, P | 67.0 mg |
| Potassium, K | 180 mg |
| Sodium, Na | 483 mg |
| Zinc, Zn | 0.68 mg |
| Copper, Cu | 0.08 mg |
| Selenium, Se | 10.2 ug |
| Vitamin C, total ascorbic acid | 5.7 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.07 mg |
| Niacin | 0.96 mg |
| Vitamin B-6 | 0.11 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 37.5 mg |
| Vitamin B-12 | 0.22 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 59.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 435 ug |
| Carotene, alpha | 542 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 85.0 ug |
| Lutein + zeaxanthin | 215 ug |
| Vitamin E (alpha-tocopherol) | 0.60 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.10 ug |
| Vitamin K (phylloquinone) | 3.0 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 2.3 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.09 g |
| SFA 16:0 | 1.5 g |
| SFA 18:0 | 0.60 g |
| Fatty acids, total monounsaturated | 4.1 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 3.8 g |
| MUFA 20:1 | 0.08 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.4 g |
| PUFA 18:2 | 1.2 g |
| PUFA 18:3 | 0.10 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 44.0 mg |
FAQ
How is the texture different from other pork cuts?
The high collagen content creates a uniquely gelatinous, sticky, and tender texture after long, slow cooking, unlike the fibrous texture of lean cuts.
Is it a difficult dish to prepare at home?
It's not technically difficult but requires patience. The key is a long, slow simmer (1.5-2 hours) to fully break down the connective tissue until fork-tender.
Can I make it in a pressure cooker?
Yes, a pressure cooker or Instant Pot can significantly reduce the cooking time to about 45-60 minutes while achieving the same tender result.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.36 kcal/g · 29% calories from protein · 0.5 g fiber · 0.8 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 2.68 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.