To braise pig’s trotters, ears, heads, tongues and hocks follow the same technique as described below.
- 4 Boned pig’s trotters
- 100 g Carrots, chopped
- 100 g Onions, chopped
- 150 ml Dry white wine
- 50 ml Port
- 500 ml Veal stock
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.
Remove the trotters (or other parts) from the stock, place on a tray and allow them to cool slightly. Remove any remaining bones from the toes of the trotters with the tip of a sharp knife – take care not to split the skin. Spread out the trotters or pig’s ears flat (does not apply to any other parts) on a clingfilm-covered tray and cover again with a second layer of clingfilm. Place another tray on top and refrigerate to chill, which will make the trotters or pig’s ears easier to handle. Pass the braising liquid through a fine sieve and discard the vegetables. Reserve the liquid for poaching the stuffed trotters.
© 2005 Liam Tomlin. All rights reserved.