The present invention relates to a method for manufacturing seasoned pig&primes feet with vegetables, and to the seasoned pig&primes feet with vegetables manufactured thereby. The method for manufacturing seasoned pig&primes feet with vegetables comprise the following steps: (S1) making sauce by mixing 100-120 parts by weight of sugar, 50-90 parts by weight of fermented Japanese apricot syrup, 15-30 parts by weight of starch syrup, and 30-50 parts by weight of water, per 100 parts by weight of vinegar, with lemon and Cheongyang chili peppers (S2) preparing a seasoning by mixing one spoon of garlic, one spoon of ginger, 1/3 spoon of black pepper powder, and one spoon of mustard per one spoon of salt (S3) boiling pig&primes feet in water (S4) mixing 100 parts by weight of the boiled pig&primes feet with 50-70 parts by weight of lettuce, 10-30 parts by weight of cabbage, 5-20 parts by weight of onion, 60-80 parts by weight of paprika, and 5-20 parts by weight of cooked jellyfish and (S5) manufacturing the seasoned pig&primes feet with vegetable by mixing the pig&primes feet prepared at the fourth step (S4) with the sauce prepared at the first step (S1) and the seasoning prepared at the second step (S2). The seasoned pig&primes feet with vegetable has no characteristic smell of fat of pork and an enhanced chewy texture. In addition, the seasoned pig&primes feet with vegetable according to the present invention can be more palatable by adding sweet and sour tastes of the distinctive sauce and the seasoning, as well as a delicate taste. And, desirably, according to the present invention, the pig&primes feet are boiled in water with Hovenia dulcis Thunb. and Glycyrrhiza uralensis Fisch., and thereby effects of Hovenia dulcis Thunb. and Glycyrrhiza uralensis Fisch. are added and the smell of fat is removed while the texture of the pig&primes feet is improved. Therefore, the seasoned pig&primes feet with vegetable according to the present invention have increased palatabilit
