Pig Feet is an old classic dish. Often referred to as pig’s trotters (trotters as in feet). It is also known as a pettitoe.
Pig trotters are an interesting delicacy, to say the least. And as is often the case with delicacies, either you like it or either you hate it. Pig’s feet are quite a special and unique delicacy due to the fact that many people would not even consider eating the feet of a pig. To many, it sounds rather disgusting.
But pig’s feet are a delicacy and can actually be really delicious if prepared properly. Don’t let the idea of eating feet intimidate you.
Usually, pig’s feet are served cold with their solidified jelly, but like with most dishes, there are many variants and methods to cooking this delicacy.
They are actually very delicious to eat warm, right when they are cooked as well. In some countries, pig’s feet have an important place during Christmas due to its cultural heritage and history, in particular in the countries that have eaten this delicacy for generations.
The food trotters come either from domestic swine or boar. The majority of the feet consist of bone, but they still contain a bit of meat, and this is what is eaten and enjoyed. The many different ways you can prepare pig trotters include rimming, cooking, boiling, or browning.
Recipe and how to cook pig trotters – 4 servings
Ingredients:
- 5 fresh pig feet
- 1 yellow onion
- 3-4 peppercorns
- salt
- Bouquet garni
- 0.5 leek (the green part)
- 2-3 parsley stalks
- 1 sprig of fresh thyme
- 1 bay leaf
How to prepare pig trotters
Ask to have the pig feet split in the middle, or do it yourself. Remove any hairs, scrape them well and remove loose cartilage pieces. Soak the pig feet in water for a few hours, change the water a few times. Tie parsley, thyme, and bay leaf together with cotton yarn.
Put the pork feet in a pot and pour in enough cold salted water (about 1 tablespoon of salt per liter of water) that it just covers them. Boil, shred and add the peppercorns, onion, and spices. Boil on low heat until they are well cooked and the bones start to loosen. The cooking process usually takes about 2 hours, so you need a bit of patience.
This cooking process allows the pig trotters to become tender and suck up all the tastes and aromas from the water.
Take the pork feet out of the casserole and place them in a bowl (remove bone that has come loose) and strain the liquid over them. Let them cool in the liquid, which solidifies. Serve the pork feet cold with its solidified jelly with pickled beets.
Tip: Remaining pig feet can be mustard grilled. Cut off the legs and spread mustard on the pigs’ feet. Put them into wheat flour, then into whisked eggs, and lastly into breadcrumbs. Fry them golden brown in butter on low heat. Serve with cooked peas and potato puree. Delicious!