Crocodile feet can be cooked much like other tough, collagen‑rich cuts (think pig’s trotters or chicken feet), but they need very thorough cleaning and long, moist cooking to become tender.
Safety and prep
- Make sure the feet come from a legal, food‑grade source and have been properly skinned or scalded and de‑clawed by the butcher where required in your region.
- Scrub very well in cold water, then wash again in warm water with a splash of vinegar or lemon and rinse; this helps with both hygiene and smell.
- With a heavy knife or cleaver, you can chop very large feet into 2–3 sections to make them easier to fit in a pot.
Basic braised crocodile feet
This method gives soft, gelatin‑rich meat that can be eaten as is or added to soups and stews.
- Parboil:
- Put the cleaned feet in a pot, cover with cold water, add a tablespoon of salt.
- Bring to a hard boil for 5–10 minutes, then discard the water and rinse the feet. This helps remove scum and strong odour.
- Build the braising liquid (choose a flavour style):
- Simple savoury: water or stock, onion, garlic, bay leaf, black pepper, a little salt.
- Asian‑style: water or stock, soy sauce, ginger, garlic, star anise, a small piece of cinnamon, a little sugar or honey, and optional chilli.
- You need enough liquid to just cover the feet.
- Braise low and slow:
- Return feet to the pot, pour in your braising liquid, bring to a boil, then reduce to a gentle simmer.
- Cover and cook 1.5–3 hours, turning occasionally, until the skin and connective tissue are very tender and almost gelatinous but not falling apart. Add water if the level gets too low.
- Finish and serve:
- Taste the liquid and adjust salt, acid (splash of vinegar or lime), and sweetness if you used a soy/spice base.
- Eat the feet hot as a snack with dipping sauce (soy, vinegar and chilli; or lime, salt and pepper), or cut the cooked feet up and add them to noodle soups, curries, or stews.
Optional crispy finish
If you prefer a crisp exterior:
- Let the braised feet cool slightly and drain very well.
- Pat dry, then rub lightly with oil and a little extra seasoning (salt, pepper, paprika or chilli).
- Either:
- Roast at high heat (about 220 °C / 425 °F) for 10–15 minutes until the outside is browned, or
- Deep‑fry at 170–180 °C until the surface is crisp.
Food safety notes
- Because feet are full of skin and connective tissue, always cook them through; they are not a quick‑sear cut.
- Refrigerate leftovers promptly in their broth and reheat to a full simmer before eating.
