Grilled pig's trotters
with garlic & parsley
 

Pig’s trotters are much appreciated in many parts of Europe. They make a cheap and

delicious meal, needing only long slow cooking to soften them.  The trotters can be prepared

ahead and grilled when needed.  The dish makes a delicious, cheap starter or main course.

The flavours can be enhanced by soaking the trotters in brine for 24 hours before cooking.

Preparation Time             30  Mins

Cooking Time                   6  Hrs

Elapsed Time                 1.5  Days

Ingredients

For     2  portions

2                    Pig's trotters  - split into two lengthwise

For the coating

2 tbs               Breadcrumbs  - fresh

1 clove             Garlic  - chopped

1 tbs               Parsley  - chopped

                      Pepper

                      Salt

For the court-bouillon

1                    Bay leaf

1                    Carrot  - sliced

1                    Onion  - sliced

4                    Peppercorns  - crushed

1 tsp               Salt

1 glass             Sherry

To drizzle

1 tbs               Olive oil

Method

With string tie the trotters back together in pairs.  Put them in a saucepan which will just

accommodate them, along with the court-bouillon ingredients and enough water to submerge

the trotters to a depth of 1.5 cm.  Bring to the boil and boil the trotters steadily for half an hour.

  Top up with boiling water, turn down the heat, lid tightly and leave to simmer very gently for 5

hours – checking the water level from time to time and topping up with boiling water if

necessary.  Let the trotters cool in their liquid in the cooking pan and leave in a fridge overnight

for the trotters to set.

Remove the trotters and drain them (or, more likely, scrape of the jelly which will have formed).

   Remove the skin and divide the trotters into their two haves.  Arrange them on a grill pan

inside up most.

Sprinkle with the breadcrumbs, parsley, garlic and salt and pepper, and trickle over the oil.

Reheat the trotters in an oven at 180°C for 15 minutes and then finish them under the grill to gild and crispen the topping.

Wine recommendations

Conventional

          Cairanne

Interesting

          Bourgueil

          Côtes du Luberon

          Irouleguy