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.
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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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.