Pigs trotters.......

[KRUSTY]

Many Abers will probably be disgusted by this question but..... when I was a kid my granddad used to buy me cooked(boiled) pigs feet from the local butchers shop. Recently I found a shop that still sold them - only uncooked and I have tried, without success, to recreate my childhood 'treat' . When I had them as a child they were white, firm and unblemished, however when i cook them they always turn out grey and the skins split - though still tasty - and I'd like to know if there is a 'proper' traditional method of cooking them?

[nickmo]

http://recipes.chef2chef.net/recipe-archive/32/175228.shtml is a traditional take from Ireland and this recipe site also has the brine suggestion after the recipe . Long and slow cooking should do it.

Also try this form Mrs Beeton: http://www.thefoody.com/mrsbmeat/pettitoes.html off the Foody site with the liver and heart included - good hearty stew type thing....

[nickmo]

Sorry - should add as well - cook them wrapped in cheesecloth to stop them falling apart..

[n00dles]

Guy after my own heart!

I still buy uncooked trotters from the butchers (usually cheap cos a lot throw them away - people don't like them or wldn't know how to cook them). I wash them then boil up in open cooker, pour off and rinse again. Pressure cook for 1 1/2 - 2hrs with plenty of salt.

They do break up when well cooked like this but are delicious with bread and butter and yes more salt.

My husband thinks they look disgusting and I usually have to eat them in another room!

I know that a few yrs back they became popular in restaurants cooked in breadcrumbs etc, but I have not tried them this way.

Hope this helps {-:

[jeanette1976]

Although I've never eaten the trotters themselves, my oriental relatives make a delicious soup with the stock... kind of a clear consume, which I have tried to re-create on many occasions, sometimes adding kaffir lime leaves and lemon grass stalks, ginger, soy sauce and fresh chilli. Cook this for about 1 hour, although the longer you boil, the better.

Add some noodles, pak choi and any other veg you like, simmer for 5 mins or so, until noodles are soft but veg still has a bite to it, but what ever you do, DON't drain the water as the stock is the very best part! So many folk waste it!

It can also be done with any cubed meat and i sometimes use the packets of mixed seafood. To get even more from this dish, any left over soup/ stock can be used to boil rice with which gives it a gorgeous flavour or you can simply use it to make gravy, english style!

Sorry to drone on and change the subject, but i got carried away thinking about it!

Bon Appetite!!! XXX

[jeanette1976]

Sorry, can also add rice wine or dry sherry, all ingredients added according to taste! X

[Fitzer]

Sorry, I haven't read the recipes attached in the answers but as well or instead of wrapping in cheesecloth you can 'splint' them with something (I use table knives and string!), and a dash of white vinegar in the boiling water helps to preserve the colour.

[KRUSTY]

My thanks to you all, I shall enjoy trying all of your answer/recipes. Again, thanks.

KRUSTY

[Lonnie]

My mother used to use them in soup, and I can remember Sheeps Brains being sold as food.