Grilled Breaded Pig’s Trotters with Tartare Sauce

• 2 pig’s trotters
• 300 mls (½ pint) water
• 1

Remove basket and trivet from the pressure cooker, and put in the pig’s trotters, water, spices and seasoning. Close the lid, bring to full pressure, and cook over a low heat for one hour and fifteen minutes. Release the steam slowly, uncover, and lift out the pig’s trotters. The cooking liquid can be used to give body to soups, stews and terrines. When cold, it will set to a stiff jelly.