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Pickled pig's trotters

Australian Gourmet Traveller recipe for Pickled pig's trotters

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