Saddleback Pig's Trotter

About our Saddleback Pig's Trotter

A once-popular cut that over the years has slightly fallen out of fashion at home. Pigs Trotters are a such a secret weapon in the kitchen and should not be overlooked. A favourite of great chefs like Marco Pierre White, they have appeared on many a menu over the years and are making a come back thanks to legends like Fergus Henderson and Hugh Fearnley-Whittingstall.

Whilst they look a bit scary they are actually super easy to cook. They can be slow-cooked for anywhere from 45 minutes to hours at a time until the meat becomes tender and falls off the bone. A must for anyone wanting to add a little oomph to pies and casseroles.

x1 trotter per pack.

Notes from the kitchen

Using a meat cleaver split four chops length ways. In a cast iron pan heat some oil, add the trotters and fry until browned.

Add a knob of ginger, a couple of cloves of garlic and a pinch of salt and continue to stir. Add a splash of soy sauce, a tbsp of brown sugar, 100ml vinegar, 150ml pineapple juice and just enough water to cover. Place a lid on the pot an leave to cook for two and a half hours.

When the trotters are cooked, remove the meat and remove from the sauce. Bring the sauce up to a simmer and reduce by half until it forms a syrupy consistency.

Return the trotter meat to the hot pan and smother in the sticky sauce.