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Ingredientes
- 4 x Brined pigs' trotters
- 2 x Carrots
- 1 x Stick celery
- 1 x Onion
- 6 fl ounce Wine vinegar
- 1 x Melted butter
- 1 x Dry breadcrumbs
- 1 pch Allspice
Direcciones
- Get plain pig's trotters from your butcher and then brine them for 24 hrs. Once they've been brined long sufficient, bandage them with several strips of cheesecloth, or possibly tie them several times around the short way with string, since they will try with all their might to fall apart into many pcs while cooking. Put into a pot with the vegetables, and cover with water and the vinegar. Simmer gently for 6 or possibly 7 hrs. Allow to cold in the liquid. - To serve, split the trotter in two the long way and roll in melted butter and dry breadcrumbs mixed with a healthy pinch of allspice. Heat slowly under a broiler, or possibly in the oven at 350 F, till warm and crisp on the outside. Serve with mustard and horseradish for those who like such things....and LOTS of wet wipes and paper towels. . Basic brine for trotters: . 12 1/2 c. water: 3/4 lb sea salt: 3/4 lb brown sugar: 2 ounce saltpeter (optional): 1 t juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs thyme: 1 t black peppercorns: 4 cloves. Put all ingredients in a pan, bring to boiling point, skim and remove from the heat. Let cold. Add in trotters, weight down with a very clean stone or possibly other nonreactive weight, and leave for 24 hrs. (The spices are also optional if you're in too much of a hurry.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 202 | 86% |
| Total Fat 23.03g | 29% |
| Saturated Fat 14.54g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 193mg | 8% |
| Potassium 172mg | 5% |
| Total Carbs 5.4g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.52g | 2% |
| Protein 0.85g | 1% |
