Name: Braised Pig’s Trotters
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: A knob of butter; A pinch of ground mace; 2 large onions, chopped; 1 garlic clove, crushed; 350 g (12 oz) pork belly, minced; 175 g (6 oz) black pudding, cut into 1 cm (½ in) dice; 4 pig’s back trotters, boned; Mashed Potatoes; 600 ml (1 pint) Chicken Stock or alternative; 2 glasses Madeira; 300 ml (10 fl oz) Beef or Veal Jus/Gravy or alternative; Fresh thyme sprig; 1 leek, roughly chopped; 1 glass white wine; 1 bay leaf; Salt and pepper; 1 carrot, roughly chopped; 1 onion, roughly chopped; 2 tablespoons white breadcrumbs; 1 egg; A dash of Worcestershire sauce; 1 dessertspoon chopped fresh sage

Preparation info

Serves
4

Difficulty
Medium

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

Pig’s trotters are an unusual but sensational dish. Filling them with a pork sausage and black pudding stuffing and serving them with mashed potatoes and gravy gives them a traditional English touch. If you try these once, I can assure you’ll be excited and delighted by the results! Ask the butcher to prepare them for you and you could also get him to mince the pork belly, which gives the stuffing the right fat-to-meat content.