Basic Technique 12

To braise pig’s trotters, ears, heads, tongues and hocks follow the same technique as described below.

Preheat the oven to 160°C. Hold the trotters with a pair of tongs over a low, open gas flame to remove any hair. Place the trotters (or other parts) in a heavy-based saucepan together with the carrots, onions, white wine, Port and veal stock and gently bring to the boil, skimming off any scum that may rise to the surface. Cover the pot with a lid and transfer to the oven. Braise the trotters (or other parts) for 3–3½ hours until tender, depending on their size – take care that the stock just simmers during cooking.