Anyone got any 'different' Pig Trotter recipes ?

I've got a nice crispy recipe that involves pot roasting, scooping all the insides out, de-boning and then packing everything back in again like a big thick-skinned sausage and then roasting till the skin is crispy.

And obviously I know that Google is my friend, but I'm wondering if anyone on here has any tried and trusted recipes.

Preferably something a bit different.

Okay, one of my faves is stuffed Trotters:

2 long-cut front trotters - slit from shank to joint and cut the shank bone at the joint. Set aside the skin and hoof - we will return to this.

Bone the shank and cut the meat into - cubes and brown in lard and set aside. Add a thin sliced onion, some fresh rosemary and 5 cloves of garlic. Fry for only 2 mins or so then mix with the meat, some diced cep mushrooms, and salt and pepper. Stuff this into the reserved foot and skin then sew back up with a trussing needle and butcher's skin. Wrap this firmly in boxing bandage and place in a sous-vide bag with 200ml of pork stock. Put in a pot of boiling water and cook for 8 hours at a steady simmer. When cool, remove the feet form the bag (retaining the stock) and refrigerate for at least 12 hrs.

Next day, unwrap the feet from the bandage - they should be nice and firm now. Coat with beaten egg (with 1 tbs of Dijon mustard added) then in breadcrumbs with minced garlic and parsley in it.

chuck half a pack of butter in a pan to melt then pop the feet in and into the oven for 20-25 mins at 200, basting with butter several times. The centre of the trotter must be piping hot when done.

Meanwhile make a sauce using some thinly sliced button mushrooms and an onion browned in butter, to which add a couple of blanched spring onions, a couple of sliced tomatoes and some more rosemary. After a minute or two add the reserved stock and reduce by half. At end whisk in 150ml of vinaigrette and some finely chopped parsley.

Finally, take some slices of fresh foie gras, and sear in a very hot pan then pop in the oven at 230 for 4-5 minutes.

While the foie gras is cooking through, put the trotters on warmed plates, and carefully remove the strings. Coat with the butter from the pan, pour the sauce around the outside and then top with the foie gras slices.

Serve with mash.

Or Maple trotters are another nice method:

Take two front trotters as before and soak in brine for at least 4 hours.

rinse well then put in an ovenproof casserole with 6 halved onions, a couple of whole carrots, a whole head of garlic and a good sprig of thyme. Pour over 2 litres of pork stock and 250ml Maple syrup. The liquid should come about halfway up the side of the feet (laid flat, obviously).
Pop in the oven, uncovered, at 160 for 4 hours until the meat is coming off the bone easily. Baste the meat with the stock every half hour until they develop a nice glazed crust.

You should have about 500ml of liquid left. Strain this into a pan, dice the carrots into 1/8" cubes and add with the onions. Bring to boil. then remove from heat and whisk in 100ml of vinaigrette, some chopped parsley and season to taste. It should be quite thick from the gelatine from the trotters.

Serve. Enjoy.

There is absolutely no way I'm going to faff about doing this:

Wilhelm Von Rhomboid wrote:........then sew back up with a trussing needle and butcher's skin. Wrap this firmly in boxing bandage ......

'Boxing Bandage' Bl**dy NONSENSE !

T'other recipe might work with a slight modification - I'd have to use honey - I don't like maple syrup.

Cheers Billy !

Muslin would work just as well as bandage I would think, as long as you bound it tightly enough. You should see my recipe for stuffed boars head. It's like major reconstructive surgery.

I wouldn't want to risk upsetting any Muslins.

Alternatively there's clingfilm !
And it's edible !

Here's my 'basic' recipe:
(to serve four)

* 8 fresh pigs' feet
* 2 large onions
* 2 large carrots
* 2 bay leaves
* Bunch of parsley
* 12 peppercorns
* 1 egg, beaten
* 125g / 4 ounces dried breadcrumbs
* Bacon fat or oil for roasting
* Parsley to garnish

Wash the pigs' feet well. Put into a large pot with the onions, carrots, bay leaves, parsley and peppercorns: cover with cold water and bring to a boil. Cover, reduce the heat, and simmer gently for 2-3 hours, until the meat is tender.
Remove the trotters carefully from the cooking liquid.
Drain and pat dry with paper towels / kitchen paper. When slightly cooled, dip in the beaten egg, then roll in breadcrumbs.
Preheat the oven to 220C / 450F. Heat the bacon fat or oil in a shallow roasting dish.
Place the trotters in the dish and spoon the fat or oil over them.
Roast in the oven for 15-30 minutes until crisp and golden.

Knife-and-fork-friendly version:
After cooking the trotters, remove them from the liquid, drain and dry as above.
Allow to cool until you are able to handle them: then pull the meat off the bones with your fingers. As you bone each trotter, try to keep as much of the skin in one piece as you can.
When all trotters are boned, gather the meat together and press it into a sausage shape: cover the sausage shape as evenly as possible with the trotter skin. Use clingfilm to wrap the boned meat tightly
Refrigerate for at least two hours, preferably overnight. The meat will set somewhat in its own juices and gelatine. Preheat the oven as above, take out the "sausage" and slice it into chunks: dip in beaten egg and breadcrumbs, and roast as above.

These are great seasoned with Chinese or Thai spices (Chilli, Garlic, Ginger,Lime, Sczechuan Pepper, Teriyaki and Soy Sauce etc.)

Ooh !
A 'Baltic' stylee Pigs Trotters recipe on the Hairy Berks tonight.
I shall be watching with interest.

How disappointing - it was just Estonian Brawn !
Sült by name.
I'll not be bothering with that.