A raw skin-on Pig Foot showing the narrower foot, toes and small cut bones

Meat

Pig Feet

The lower pig-foot market cut, showing the foot, toes, skin, tendon and smaller bones.

繁體中文: 豬腳
English: Pig Feet
Bahasa Indonesia: Kaki babi bagian bawah / Pig Feet (豬腳)
Tagalog: Paa ng baboy / Pig Feet (豬腳)

What is it?

豬腳 is the Hong Kong market name mapped by FEHD to Pig Feet; the boundary from Pig Hock can vary by stall.

How to identify it

Look for the narrower foot profile and toes or hoof end, with tendon and several small bones under the skin; it is not the thick upper hock joint.

Recognisable foot and toe profile
Tendon and several small bones
Narrower than the thick hock joint

Common confusion

Pig Hock

Pig Feet is the lower foot and toes; Pig Hock is the thicker upper joint.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw meat separate from cooked food, use separate boards and knives, wash hands and contact surfaces, and cook the centre to at least 75°C for 30 seconds.

Storage

Keep covered on the lowest refrigerator shelf at 4°C or below and thaw frozen meat only in the refrigerator or microwave. Contain a leaking package and clean contaminated surfaces; leakage alone is not used here as a spoilage test.

Helper tip

If the employer also says Pig Hock or pata, photograph the stall cut and confirm rather than relying only on translation.

What Ma’am or Sir may say

買一隻豬腳，原隻俾我睇。

The employer wants to see one whole Pig Foot before deciding whether to chop it.

Useful market phrase

唔該俾我睇一隻豬腳。

Does the image look correct?

Last reviewed

2026-08-24