Pig’s Trotters Stuffed with Chicken and Pistachio

Preparation info
  • serves


    as a main dish, as a starter
    • Difficulty


Appears in

By Jeremy Round

Published 1988

  • About

The trotters here just serve as a casing for a more delicate filling. Sliced thinly and served with salad, it is almost elegant.


  • 4 pig’s trotters
  • 2 teaspoons salt
  • 1 large carrot – peeled and cut in half lengthway


Singe trotters over naked flame, scrape off the burnt bristles, then rub all over with the salt. You are now going to splint them so that they do not curl too much out of shape during the initial cooking. Tie each trotter firmly between two strong wooden skewers, as if it were a tiny roasting joint. The string should pass round each trotter at least six times.

Put into a large pan with