pigs trotter... what to do with it.
Discussion
I was in the butchers today and they had these little buggers in (first time ever) and at a special deal at 45p each so I thought, what the hell, why not get a few and scare the missus with them by telling her thats dinner tonight 
Now I have them, what can i do with them, someone said make stock which i think would be a waste.
I have now been told they can be stuffed...
So has anyone tried them and what recipe did you try and was it any good?
Now I have them, what can i do with them, someone said make stock which i think would be a waste.
I have now been told they can be stuffed...
So has anyone tried them and what recipe did you try and was it any good?
The gelatine in them is fanatsic for thickening up and flavouring a stock. Great for chinese recipes. I'm pretty sure you need to do some sort of really long and slow cooking with them, I reckon there are some fantastic recipes with them in Hugh Fearnley-Whittingstall's Meat bible, but I don't have it to hand ATM.
The French use them for making a good meat jelly. Its basically used in the meat producing areas in France to utilise literally everything unused in a carcass. Certain joints contain the Gelatin neccessary to enable the jelly process to work and allow the jelly to preserve the meat contained in it. Trotters are a well used joint.
If done correctly its a fantastic dish served with pickles and salad etc. You can add almost any bacon, left overs etc also some spices, like pepper, Bay leaf , Ect.
Trotters can also be cooked slowly in water and the fat drained off on regular intervals and then once the meat is tender , a meat stock and a broth with bacon, pulses and veg can be added, rather like a Cassoulet cooked again slowly . Superb!!
If done correctly its a fantastic dish served with pickles and salad etc. You can add almost any bacon, left overs etc also some spices, like pepper, Bay leaf , Ect.
Trotters can also be cooked slowly in water and the fat drained off on regular intervals and then once the meat is tender , a meat stock and a broth with bacon, pulses and veg can be added, rather like a Cassoulet cooked again slowly . Superb!!
Stick em in the top of a Boeuf Bourguignon
Recipe
[i]1½ lb (750g ish) cubed beef blade steaks (shoulder)
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1 pig’s trotter, unsalted and split
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, sear off the beef (get the pan nice and hot). If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, add in the trotter and transfer to a pre-heated oven (170-180C) and cook for about 2 hours. [/i]
The fat in the trotter makes the stew really unctious and yummy. I tend to pick the meat out of the trotter and eat it separately, but you could just scrape it out and mix it into the stew.
Recipe
[i]1½ lb (750g ish) cubed beef blade steaks (shoulder)
1 medium carrot
1 large onion
1 stick celery
½ lb smoked streaky bacon, cubed
1 bay leaf
1 tiny sprig parsley
3-4 field mushrooms
1 teaspoon scoop of tomato puree
1 tbsp plain flour
1/3-1/2 bottle good quality burgundy
1 pig’s trotter, unsalted and split
1) Lard is best, but failing that a little butter melted in olive oil. In a heavy bottomed pot or pan, sear off the beef (get the pan nice and hot). If you’ve pan isn’t huge, it’s probably an idea to do this in batches so as not to cool the pan too much. When all the meat is browned, set to one side
2) If you’re using the same pan for the stew, then just add a little more oil (if needed), turn the heat down to medium and add the onion, celery, carrot and bacon. Cook until the onions are translucent
3) Add the tomato puree and flour and mix to a reddy/brown mixture. Cook off for 1-2 mins and add the mushrooms, and herbs (plus a little sprinkle of pepper – don’t add salt).
4) Pour over the wine, and top up with water to fully cover the mixture. Keep the mixture on the stove until the liquid starts bubbling, add in the trotter and transfer to a pre-heated oven (170-180C) and cook for about 2 hours. [/i]
The fat in the trotter makes the stew really unctious and yummy. I tend to pick the meat out of the trotter and eat it separately, but you could just scrape it out and mix it into the stew.
In Northern Europe, pig's trotters are used to make sült (jellied meat). An acquired taste.
Ingredients:
1 pig's trotter
1 pork knuckle
250g bony veal
1 large onion (unpeeled)
1 garlic clove
1 carrot
6 black peppercorns
2 allspice berries
1 bay leaf
salt
water
Making:
1) Wash the meat and put it to boil in cold water. As the water boils skim off the scum.
2) Let it simmer at low temperature.
3) After cooking the meat about one hour add the onion, garlic clove and carrot. Carrot slices could be lightly browned in a dry pan. Top and tail the onion.
4) Simmer at low temperature until meat comes off the bone.
5) Add salt and the spices 10-15 minutes before the meat is cooked.
6) With a sharp knife cut up the meat into pieces, mix with strained stock and bring to boil for a moment. Taste and season.
7) Put in bowls and refridgerate to set. Serve with hot boiled potatoes, pumpkin salad and mustard or horseradish.
Cooking time:
Preparation time about 3-4 hours plus about 8 hours for setting.
Ingredients:
1 pig's trotter
1 pork knuckle
250g bony veal
1 large onion (unpeeled)
1 garlic clove
1 carrot
6 black peppercorns
2 allspice berries
1 bay leaf
salt
water
Making:
1) Wash the meat and put it to boil in cold water. As the water boils skim off the scum.
2) Let it simmer at low temperature.
3) After cooking the meat about one hour add the onion, garlic clove and carrot. Carrot slices could be lightly browned in a dry pan. Top and tail the onion.
4) Simmer at low temperature until meat comes off the bone.
5) Add salt and the spices 10-15 minutes before the meat is cooked.
6) With a sharp knife cut up the meat into pieces, mix with strained stock and bring to boil for a moment. Taste and season.
7) Put in bowls and refridgerate to set. Serve with hot boiled potatoes, pumpkin salad and mustard or horseradish.
Cooking time:
Preparation time about 3-4 hours plus about 8 hours for setting.
sleep envy said:
thing is if a trotter was mentioned as part of a 'celebrity chef's' recepie earlier in the week you wouldn't be able to find one for love nor money - did you notice the belly of pork threads on here 
trotters are good eating
Mr envy has a point, especially on the money side (more long term), lamb shanks used to be dirt cheap! But now because they are "acceptable" the price has gone up trotters are good eating
Shaw Tarse said:
sleep envy said:
thing is if a trotter was mentioned as part of a 'celebrity chef's' recepie earlier in the week you wouldn't be able to find one for love nor money - did you notice the belly of pork threads on here
trotters are good eating
Mr envy has a point, especially on the money side (more long term), lamb shanks used to be dirt cheap! But now because they are "acceptable" the price has gone up trotters are good eating
Oxtail has gone up as well - which one mentioned that?
ali_kat said:
Shaw Tarse said:
sleep envy said:
thing is if a trotter was mentioned as part of a 'celebrity chef's' recepie earlier in the week you wouldn't be able to find one for love nor money - did you notice the belly of pork threads on here
trotters are good eating
Mr envy has a point, especially on the money side (more long term), lamb shanks used to be dirt cheap! But now because they are "acceptable" the price has gone up trotters are good eating
Oxtail has gone up as well - which one mentioned that?
On a plus side I have found a london butcher who will get me a 1/2 a pig for £115 all jointed which works out at £3ish a kg... awesome... just need to find someone who wants to go halves...
They told me the best time to buy a whole lamb is in summer.... that should be good too
[quote=Dupont666
On a plus side I have found a london butcher who will get me a 1/2 a pig for £115 all jointed which works out at £3ish a kg... awesome... just need to find someone who wants to go halves...
[/quote]
A pork weight pig weighs @ 55kg deadweight including the head. From an abattoir you would expect to pay about £100 for a whole pig, butchery should be between £20 to £35.
I think at £115 for a half pig you would be paying £3 a lb, which would be reasonable for a rare breed free range/organic pig
On a plus side I have found a london butcher who will get me a 1/2 a pig for £115 all jointed which works out at £3ish a kg... awesome... just need to find someone who wants to go halves...
[/quote]
A pork weight pig weighs @ 55kg deadweight including the head. From an abattoir you would expect to pay about £100 for a whole pig, butchery should be between £20 to £35.
I think at £115 for a half pig you would be paying £3 a lb, which would be reasonable for a rare breed free range/organic pig
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