Potted pig’s trotters
This makes a great snack for a special lunch or a starter for a dinner party.
Ingredients
For the pig trotter
- 2 pig’s trotters, from hind leg
- 200ml/7fl oz white wineÌý
- 3 celery sticks, choppedÌý
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 1 head garlic, cut in halfÌý
- 2 bay leavesÌý
- 3 juniper berriesÌý
- small bunch fresh thymeÌý
- 500ml/18fl oz chicken or pork stockÌý
- 1 slice pork belly, cooked and chopped
- 2 tbsp chopped fresh flatleaf parsley
- 50²µ/1¾´Ç³ú gherkins, chopped
- pinch Chinese five-spiceÌýpowder
- splash Worcestershire sauceÌý
For the Parsley salad
To serve
- 6 sourdough slices, grilled, to serve
- 12 large capers on stalks, to serve
Method
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.Ìý
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.Ìý
Place this mixture in ramekins in the fridge to set or serve straight away.
To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix.
Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad.
