Main - Braised Pig Trotter recipes

Author: Patrick Bennett  

The broth for this dish is teeming with tart lemon peel and aromatic star anise, both of which perfume the pig trotters to their core. Using an electric pressure cooker makes cooking tough cuts of meat, like pig trotters, a quick operation.

Stuffed pig's trotters with potato purée

Stuffed pig's trotters with potato purée
Pierre Koffmann's stuffed pig's trotter recipe is a true classic, one of the French master's signature dishes from his days at La Tante Claire, where he held three Michelin stars. Pierre serves the dish with crispy pig's skin and pomme purée, made with duck fat for a sublime richness.
Provided by: Great British Chefs
Total time: 360 minutes
Cook time: 360 minutes
Yields: 4
Number of ingredients: 6
  • 4 hind pig's trotters, boned
  • 150ml of dry white wine
  • 100g of onion, diced
  • 100g of carrots, diced
  • 150ml of veal stock
  • 1 tbsp of port
How to cook:
  1. To begin, prepare the crispy pig’s skin. Roll up the skin, tie tightly with butchers’ string and place in a large pan. Cover with water and add the vegetables, clove and bouquet garni, then season and gently simmer for 3 hours, making sure that the water does not boil. Skim away any impurities that rise to the surface. Leave the skin to cool in the cooking liquid, then cut off the string and roll tightly in cling film. Allow to set in the fridge
  2. Preheat the oven to 160°C/gas mark 3. Add the trotters to a large, heavy casserole dish with the wine, onions, carrots, veal stock and port. Cover with a lid and cook in the oven for 3 hours, topping up with a little more stock and wine if necessary
  3. To make the stuffing, add a dash of oil to a very hot frying pan. Once hot, add the sweetbreads and fry until crispy and golden on the outside
  4. When nearly cooked through, add the onion to the pan and cook until soft but without colour. Chop the soaked morels, add them to the pan and cook for a further 5 minutes. Season well and allow to cool
  5. To make the chicken mousse for the stuffing, add the diced chicken breast to a blender and blitz until smooth with the egg white, cream, salt and pepper. Pass through a drum sieve to achieve a perfectly smooth purée
  6. Combine the chicken mousse with the cooled sweetbread mix and set aside in the fridge until ready to stuff the trotters
  7. Once cooked, lay each trotter flat on a sheet of foil and leave to cool. Once completely cool, divide the stuffing between the trotters and roll them firmly around the filling to ensure there is no air trapped inside. Roll up the sheets of foil to cover and tightly seal the trotters in a neat cylindrical shape. Store in the fridge to firm up for at least 2 hours
  8. Preheat the oven to 160°C/gas mark 3. Using a meat slicer or very sharp bread knife, cut the rolled skin into very thin rounds and lay each piece on a baking sheet lined with greaseproof paper, then place another baking sheet on top to keep the rounds flat. Bake in the oven for about 45 minutes, or until crisp and golden
  9. To make the sauce, add a dash of oil to a pan and place the pan over a medium heat. Once hot, add the shallots and fry gently until soft and very lightly golden. Add the port and Madeira to deglaze the pan and reduce the liquid by half. Add the veal stock and reduce again to a rich sauce consistency. Whisk in knobs of the butter until glossy, season to taste and keep warm
  10. To prepare the potato purée, add the potatoes to a large pan and cover with water. Season with salt, bring to the boil and cook until tender. Drain the potatoes and mash to make a purée. Add the milk to a pan, bring to the boil then pour on to the potatoes along with the duck fat. Mix thoroughly to combine then season and keep warm
  11. Remove the trotters from the fridge and, still wrapped in the foil, place them in a steamer. Set over simmering water for 15 minutes, or until heated through. Alternatively, add to a casserole dish with 100ml of water and place them in an oven heated to 220°C/gas mark 7 for 15 minutes
  12. To serve, place the trotters onto serving plates and peel off the tin foil. Arrange a portion of hot mash next to each trotter and add a couple of pieces of crispy pig’s skin to the mash. Pour the sauce over the trotters and serve immediately
Notes: Braised Pig Trotters Recipe, Remove the hair and cut them into smaller chunks. · Add cold water and pig trotters to a large saucepan or pot. · Add ginger and green onion. · In

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Braised Pig Trotter

Braised Pig Trotter
Pig Trotters are also called pig feet. It is one of the most common and delicious ingredients.
Provided by: Maggie
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 14
  • 1 pig trotter (remove the hair and cut into bite size chunks)
  • 1/2 tablespoon ginger slices
  • water as needed
  • 1 green onion (chopped)
  • 5 tablespoons cooking wine or beer
  • 2 tablespoons crystal sugar
  • 1 tablespoon cooking oil
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 star anises
  • 2 teaspoons salt
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 4 mushrooms
  • Calories: 442 kcal
  • Serving Size: 1 serving
How to cook:
  1. Wash the pig trotter and put it with the cold water in a wok. Heat the wok, and cook the pig trotter for 5 minutes to bring out the meat flavor. Remove the pork trotter and wash off the floating foam on the meat surface with warm water. Set aside.
  2. Heat a wok with oil, and stir-fry garlic, ginger and green onion until fragrant. Transfer it on a plate. Set aside.
  3. Add the crystal sugar in the wok and stir-fry until it dissolved.
  4. Pour the pig trotter and stir-fry a few times. Add the cooked garlic, ginger and green onion in the wok. Add star anises, bay leaves, cinnamon stick and mushrooms and stir-fry until fragrant.
  5. Then, add the light soy sauce, dark soy sauce, salt, cooking wine and water. (The water just covers the trotters.)
  6. Cover the lid, and simmer the pork trotter for 50 minutes under medium heat until the sauce has thickened. (Remember to flip over to avoid sticking woServe.
Notes: Pigs' Feet Recipe, Preheat the oven to 325°F. Braise the trotters for 2 1/2 to 3 hours, until the trotters are very tender but not falling off the bone. Let cool briefly.

Quick-Braised Pig Trotters With Star Anise and Lemon Recipe

The broth for this dish is teeming with tart lemon peel and aromatic star anise, both of which perfume the pig trotters to their core. Using an electric pressure cooker makes cooking tough cuts of meat, like pig trotters, a quick operation. Plus, while everything cooks in the machine, you have plenty of time to make a simple pot of rice to serve alongside.
Provided by: Jenny Dorsey
Total time: 60 minutes
Yields: 4 servings
Number of ingredients: 14
  • 1 tablespoon vegetable oil
  • 6 whole star anise pods
  • 6 garlic cloves, thinly sliced
  • 1 piece (2 inches) fresh ginger, peeled and thinly sliced
  • 1 small yellow onion, thinly sliced
  • 1 cinnamon stick
  • Kosher salt
  • 2 cups homemade bone broth or store-bought chicken stock
  • 1/2 cup soy sauce, preferably low-sodium
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon granulated sugar
  • 1 recipe Par-Cooked Pig Trotters (see “Sunday Prep” or the note below)
  • 1 lemon
  • Cilantro leaves and cooked rice, for serving
How to cook:
  1. Heat the oil in a 6-quart electric pressure cooker, using the “sauté” function. Add the star anise, garlic, ginger, onion and cinnamon and season with salt. Cook, stirring, until the onions are soft and just beginning to brown at the edges, 6 to 8 minutes. Add the broth, soy sauce, vinegar, sugar and trotters. Using a vegetable peeler, remove the zest from the lemon in strips and add them to the pot as well.
  2. Close the lid and use the “pressure cook” function to cook the trotters for 45 minutes, letting the pressure release naturally once finished cooking. Once the pressure has been released, continue to reduce broth using the “sauté” function to thicken it further, if you like.
  3. Remove the trotters from the cooker and divide among 4 serving bowls. Pour the broth and aromatics around the trotters in the bowls, top with cilantro and serve with rice.
Notes: Quick-Braised Pig Trotters With Star Anise and Lemon Recipe, In a large saucepan or Dutch oven, place 2 ½ pounds pig trotters, halved lengthwise and then halved crosswise to make 4 pieces per trotter (ask
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