Name: Pickled pig’s trotters
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 4
Ingredients: 4 pig's trotters, cleaned (see note); 1 large carrot, quartered; 3 thyme sprigs; 1 fresh bay leaf; 1 flat-leaf parsley sprig; 8 black peppercorns; 6 allspice berries; 2 whole cloves; 2 onions, halved; 2 tbsp fine sea salt; 1.5 litres cider vinegar (6 cups)

Pickled pig’s trotters

Australian Gourmet Traveller recipe for Pickled pig's trotters

Serves 4

Prep

20M

Cook

2H 15M

Total

2H 35M

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Bottled pickled pig’s trotters may seem to resemble something more suited to the natural history museum than the kitchen, but they’re a delicacy; just ask the French. The shredded meat can be served over sliced tomatoes, scattered with thyme and drizzled with extra-virgin olive oil, or mixed with mashed potato and herbs, crumbed and fried into golden potato cakes. For a tasty sandwich, combine the meat with coleslaw, mustard and sourdough. You’ll need to begin this recipe three days ahead.

Ingredients

4 pig's trotters, cleaned (see note)

1 large carrot, quartered

3 thyme sprigs

1 fresh bay leaf

1 flat-leaf parsley sprig

8 black peppercorns

6 allspice berries

2 whole cloves

2 onions, halved

2 tbsp fine sea salt

1.5 litres cider vinegar (6 cups)

Method

Main

1.Bring trotters, carrot, herbs, spices, 1 onion, 2 tsp salt and 1.5 litres water (or enough to cover) to the boil in a stockpot over high heat, reduce heat to medium and simmer, occasionally skimming scum from the surface, until trotters are tender (2-2¼ hours).

2.Remove trotters from stock (discard stock) and place in a 2.5-litre sterilised jar. Slice remaining onion and add to jar along with remaining salt and freshly ground black pepper to taste. Add vinegar to cover, seal jar with a lid and refrigerate to pickle (2-3 days). Pickled pig’s trotters will keep refrigerated for 3 weeks.

To clean the pig’s trotters, rinse them under cold running water and pat dry with absorbent paper. Use a very sharp paring knife or a disposable safety razor to remove stubble.
This recipe is from the May 2012 issue of
.
Drink Suggestion: Cold, crisp pilsner-style lager. Drink suggestion by Max Allen
Notes

Styling by Rodney Dunn

Styling by Emma Knowles

Ingredients

Method

Main

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