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Potted pig’s trotters

 

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the pig trotter

  • 2 pig’s trotters, from hind leg
  • 200ml/7fl oz white wine
  • 3 celery sticks, chopped
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 1 head garlic, cut in half
  • 2 bay leaves
  • 3 juniper berries
  • small bunch fresh thyme
  • 500ml/18fl oz chicken or pork stock
  • 1 slice pork belly, cooked and chopped
  • 2 tbsp chopped fresh flatleaf parsley
  • 50g/1¾oz gherkins, chopped
  • pinch Chinese five-spice powder
  • splash Worcestershire sauce

For the Parsley salad

  • 4tbsp flatleaf parsley, leaves left whole
  • ½ banana shallot, thinly sliced

To serve

  • 6 sourdough slices, grilled, to serve
  • 12 large capers on stalks, to serve

Method

  1. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart.

  2. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce.

  3. Place this mixture in ramekins in the fridge to set or serve straight away.

  4. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix.

  5. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad.

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