Pigs Trotters.

[spider8]

Has anybody cooked and used pigs trotters - how did you do it and how did you use the meat?

[red]

i've only used them with the pigs head to make brawn (and utimately i made a stew instead of brawn)


trotters do make a lot of jelly so good if you wanted some for pork pies etc

not tried cooking them on their own.

[spider8]

Looks like I'll have to experiment with them sometime, thanks red.

[romie]

I've used them to make the jelly in a pork pie

I do have a recipe at home, think its a Marco Pierre White one
I can dig it out later if you want it?

[contadino]

I have a couple of recipes, but have never tried them. There's a particular Italian traditional Xmas/NY dish called Stinko (snigger, snigger ), which I've had once and was pretty bad. The other one is called either Zampette or Zampitte and some of my neighbours rave about it (but never make it.)

[red]

hugh F-W has a chinese style trotters recipe, which you can find here
not tried it myself though

[spider8]

Thanks romie and contradino, but I'm going off the idea now!
Red - you reminded me about HFW's recipe so if I do go for it, it will be that one.
As for 'stinko' contadino, sounds er, wonderful - not ha!

[hmk]

As children we used to have trotters boiled with salt to dip them in. Probably get reported to social services now....

My children ask me to make the HFW recipe. the sauce is delicious and I use varying ratios of trotters/ spare ribs/chunks of belly pork depending on budget and what's in the butchers. It's nice cold too.
My top tip would be to get the butcher to split the trotters for you, unless you're better at butchery than me...

HMK

[spider8]

Thanks hmk, you've given me hope and a bit of courage to have a go now. I was getting scared and was wondering if it would all be worth the effort Thanks for the tip too, not done a lot of butchery so would probably make a mess of it!