Native Breed Pig's Trotter
A great secret weapon in the kitchen Read more
Pig's Trotters were once a popular cut, that over the years has fallen out of fashion at home. Pig's Trotters are such a great secret weapon in the kitchen and should not be overlooked. A favourite of great chefs like Marco Pierre White, they have appeared on many menus 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 until the meat becomes tender and falls off the bone. A must for anyone wanting to add a little oomph to pies and casseroles, or add a whack of nutritious gelatine to your meal.
Free Range Pork
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.
Bacon & Trotter Baked Beans
Far, far greater than the sum of its parts, the combination of Haricot beans, bacon and trotters is rich, complex and satisfying. Pork's natural affinity with beans of any sort can be something to take advantage of here.
Hodmedod’s, British Haricot Beans
Especially good in chillis, bean casseroles and salads.£1.20Out of stock
Traditionally Cured, Unsmoked Bacon Lardons 250g
A wonderful texture that crisps in the pan with just the right amount of fat cover for flavour£4.00
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