Pig Trotter

Most people would never think of eating pig trotter, but, when prepared well…it’s pretty amazing! When pig trotters are cooked, everything becomes extremely tender, rich and flavorful. There are a variety of preparations of this inexpensive dish but in this particular recipe, I made it into a soup. Other variations include the classic rillette, terrine, or, splitting and stuffing them to serve.

This soup is a much easier and less labor-intensive preparation, and turns out a rich, flavorful dish. For those of you who are apprehensive about cooking pig’s feet, you can always substitute the ham hock which is a little easier on the eyes for the squeamish. For a more nutrient-dense, meal, I might suggest cooking off some lentils, or diced potato and adding them to each serving of soup.

Ingredients

4 pig trotters

4 Lg white onions diced

14 stalks of Celery washed, diced

8 Carrots peeled, diced

2 Cloves Garlic minsed

tomato product (tomatoes, tomato paste, crushed tomato, etc.)

rosemary, bay leaf, sage, nutmeg, salt and pepper

1/2 Bottle Dry White wine

2 TBSP Dijon Mustard

2 qts. bone broth/ vegetable stock/ chicken stock

Method of Prep

1. Place pig trotters in a pot and cover with cool water. Place pot over medium-high heat and bring to a boil. You can use this time to prepare the other ingredients, however, make sure to continually skim the impurities off the surface of the water that is cooking the trotters.

2. After boiling and skimming for 5 minutes, remove from heat, drain off liquid, rinse off trotters and rinse out the pan. Return the trotters back to the pot, cover with cold water and add; 2 onions, 4 celery stalks, 3 carrots, 3 bay leaves, 3 sage leaves and 2 stalks of rosemary. Simmer for about three more hours or until the meat starts to easily come away from the bone.

3. When trotters are soft, carefully remove from the liquid onto a sheet pan. When cool enough to handle, pick the meat from the bone and discard any hard connective tissue. Anything soft, is edible. Try to do this before they cool, otherwise, it will be much harder to do. Roughly chop meat (and skin).

4. The liquid used for the cooking of the trotters will not be flavorful enough after only three hours. So, I wouldn’t use it for the soup. I would prefer a much more flavorful meat stock from roasted chicken, beef or pork bones. You may save the liquid to make another stock though.

5. In a pot, saute remaining vegetables until caramelized. Add white wine to de-glaze the pot, cook for 5 minutes and add the garlic. Add the Dijon mustard and tomato product, followed by the stock, meat, and fresh herbs. Bring to a slow simmer and season to taste.

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