Braised Pig Trotters with Ginger and Ginger Flowers

Preparation info
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By Jeremiah Tower

Published 2002

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No wild or domestic animal we eat is finer or more versatile than the pig, and when properly cooked there is no pork dish, from andouillettes (“take some pig guts...” begins Norman Douglas in Venus in the Kitchen) to tails, that I have not enjoyed.

If I get started on pigs in general I might have to give you the recipe from Edouard de Pomiane’s <