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Pickled pig's trotters

Australian Gourmet Traveller recipe for Pickled pig's trotters

By Rodney Dunn
  • 20 mins preparation
  • 2 hrs 15 mins cooking plus pickling
  • Serves 4
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Pickled pig's trotters
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.


  • 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)


  • 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

  • Author: Rodney Dunn