| Level: | Easy |
| Total: | 6 hr 40 min |
| Prep: | 20 min |
| Inactive: | 20 min |
| Cook: | 6 hr |
| Yield: | 6 servings |
Ingredients
- 6 pig’s trotters (feet) split between the toes
- 6 pig’s ears
- 8 cups water or vegetable stock
- 1 fennel bulb, roughly chopped
- 3 carrots, roughly chopped
- 1 small bunch sage
- 1 small bunch tarragon
- 1 small bunch rosemary
- 2 large onions, roughly chopped
- 6 bay leaves
- 1 small head celery (5 to 6 stalks) roughly chopped
- 3 lemons, cut in 1/2
- 1 loaf French bread
Instructions
- Place the pig’s feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
- Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 722 |
| Total Fat | 34 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 60 g |
| Cholesterol | 192 mg |
| Sodium | 791 mg |
Reviews
I made this dish a few years ago and found it delicious. Going to make it again for the New Year.
In the Caribbean we add more lime and salt and raw cucumbers after cooking and some hot pepper, so it is actually pickled tastes great.
I’d be interested in trying this recipe because way too much food is wasted in the US, simply because it’s a “gross-out” factor that we’d be eating something we’re not used to. Some of the best bits are often places we’d never think of gathering meat (think cheeks, for instance).
On another note – didn’t Chef Irvine get in to a little trouble for doctoring up his resume a bit? It’s a shame because he seems a knowledgeable and capable cook.
Delicious!
nasty