Pigs Trotters

penguin7

Bin them?:D

cheeswright

noooooo not dog or bin!!!
make jelly for pork pies...
if you have never made a raised pork pie I suggest you use mrs beatons recipe for hot pastry

get some friend round and a bottle or two of wine and have a laugh...
it is both evil and funny
(and your more competative friends will show themselves up badly....)

some cooking bacon and some really cheap pork and you can make tons ! enough for megga picnics....
and even if you make a complete mess of them I have yet to find a bloke who cares what a pork pie looks like

ok that may well be the oddest suggestion for a girls night in yet - but if you havnt tried it ...:)

zippychick

we have a whole pigs trotters thread - have a read and ill merge this later

For the squemish amongst us, we even have a pigs head thread! :eek::p

Zip

zippychick

what did you do with them in the end?

oldtractor

I've got some cooking at the moment. yummmmmmmmmmmmmmmmmmmmmmmmmm

u751904

I have noticed since the recession that morrisons have been introducing different cuts of meat - cheaper cuts. I saw trotters and port cheek today..

I wasn't sure what to do with the trotters besides from stock - though the butcher did say there is quite a bit of meat on them..

I bought a couple of packs of pork cheeks.

They are in the slow cooker / casserole now.

they look like really good pieces of meat, all be it I'd treat them like stewing meat..

A pack was £1.96 for about 250g

Anyone done anything with dare I say it trotters..

Beccatje

Yep, I've used pork trotters for meat.

The amount of meat on them depends on which end of the leg you get. ;-) here they will split them up in two parts. Lower and upper. There is not all that much meat on the foot part, but still... good enough for the price.

It's a slow cook process.. boil them for a few hours and you get lovely stock that sollidifies when cold with all the jelly that comes out of the bones. (brilliant)
Pick the meat off and you can even cut up the skin into small bits.

I've used the meat to stir through mashed tatties and carrots.. served with gravy. It was lovely.
You can also shape the meat pieces into a mould and let them cool in the fridge. Because of the high jelly content it will stick together. When cold, coat with flour-egg-breadcrumbs and fry gently like a burger.

Very yummy.



EDT: make the best of them now before the high end tv chefs make them fashionable and drive the prices up! :-)

Norfolk_Jim

When I was young we would boil them in brine until they were bleached white then let them go cold and eat them. However, mum never told me the knack of doing it right and somehow when I try they never go as white or taste as good.
I think the more popular way is to boil them, take off all the meat, shred it, boil down the stock (return the bones to it if you want) until it is thick. You can then remove bones, add shredded meat and pour into moulds - plain jelly moulds are ok, if you've reduced it enough the result will set and you'll be left with a pork cheese. No doubt you can look up the finer points online, all I remember is my dad making these from pig heads, but feet will work too - I never liked them but others do.

zippychick

ive merged this with our trotters thread

Zip

Nottoobadyet

Hello everyone,

I have been given a bag of frozen pork trotters as an early Christmas present from a lady who I buy meats from. She suggested I boil them, then add carrots, tomatoes and cabbage to make soup.

Anyone have more detail on how to make something scrummy? How long to boil them for? Do any prep on the veg or just bung them in raw and let them boil in the soup? Is there anything else I can do with them?