How do you cook Pork feet? Food trotters, pork trotters, pig’s feet, etc. This delicacy has many names.
How to cook pork feet
Pig feet are usually cooked, after which they are allowed to cool in their own gravy which solidifies by itself. Pig feet contain a lot of connective tissue and cartilage that melts into gelatin. Classic accessories are pickled beets and vinegar that are dropped on the feet. The cooked, cold pork feet can advantageously double-bake and fry in plenty of butter. Good leftover food.
Consider: The feet should be halved lengthwise. They should be scraped and cleaned (usually ready for purchase). If you have to scrape them yourself, they are stubborn and then scratched with a sharp knife.
Rinse: Feet are put in cold water for several hours, preferably overnight. Change the water a few times.
Place pork feet in a saucepan and pour on water so that it covers well and well. Cook. Allow to boil for 10 minutes, then pour the boiling water. Rinse off feet and saucepan. Fill with fresh water and bring to a boil again. Alternatively, foam the gravy well after first boiling for the first 10 minutes. Foaming is done so as not to get a taste of the future gel and to make it clear (transparent).
Seasoning: Add seasoning after foaming. The classic is to add salt, white pepper, and spice grains only (1 tbsp salt and 4 + 4 grains per liter of water). Otherwise according to your own taste, such as bay leaves, onions, root vegetables, thyme, or parsley.
Boil: The water should cover the feet throughout the cooking time, otherwise the parts above the water will darken. Allow simmering on low heat under lid until the meat is tender and easily loosens from the bench knots. It takes 2-3 hours.
Take the feet out of the gravy and allow it to cool slightly. Whole pig feet are divided into smaller pieces. Please remove the largest bench knots. Lay over on a spacious dish with a high edge. Strain the hot shovel and pour it over the pigs’ feet, preferably to cover.
Set cold: Let everything cool and then set it cold for a couple of hours, preferably overnight. The gravy solidifies by itself into jelly. It can be stored in the refrigerator a few days before serving or frozen.
Half cooked pork feet are neatly laid with the skin side up in the dish. The gravy is poured on and the device solidifies. Then you turn the serving dish upside down over another dish, which gives a beautiful presentation. Also beautiful is if you put lemon slices or some green spice in the hot gel. Another way is to use a spring mold. When the gel solidifies, you open the mold and flip you have a pig cake.
White feet: The newly cooked feet are covered in plenty of salted cold water. They may lie there overnight or a few days to testify. If you want to have ala baptism, they are put in serving dishes and strained heated shovel is poured on as above.
Glass clear jelly: The jelly you get according to the basic recipe is easily cloudy even with careful foaming. To get it transparent, the shovel is handled in the same way as for consommé.
Fried or grilled pork feet
Mustard pork feet. Excellent leftover food the day after.
Prepare: Boil the pig feet as above. In the past, they put their feet in pressure between two cutting boards until they were cold, so they became easier to fry. If they are in solidified jelly, you peel off most of the jelly.
Grilled: The feet can also be grilled in an oven at 175 ° C for 15-25 minutes, as is done with the Christmas ham. Brush with some melted butter after breading.
Serve them hot with pickled beets and potato salad.