Pickled pig's trotters

AT A GLANCE

  • Serves 4 people

  • 4 pig's trotters, cleaned (see note)
  • 1 large carrot, quartered
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 1 flat-leaf parsley sprig
  • 8 black peppercorns
  • 6 allspice berries
  • 2 whole cloves
  • 2 onions, halved
  • 2 tbsp fine sea salt
  • 1.5 litres (6 cups) cider vinegar
01   Bring trotters, carrot, herbs, spices, 1 onion, 2 tsp salt and 1.5 litres water (or enough to cover) to the boil in a stockpot over high heat, reduce heat to medium and simmer, occasionally skimming scum from the surface, until trotters are tender (2-2ΒΌ hours).
02   Remove trotters from stock (discard stock) and place in a 2.5-litre sterilised jar. Slice remaining onion and add to jar along with remaining salt and freshly ground black pepper to taste. Add vinegar to cover, seal jar with a lid and refrigerate to pickle (2-3 days). Pickled pig's trotters will keep refrigerated for 3 weeks.
Note To clean the pig's trotters, rinse them under cold running water and pat dry with absorbent paper. Use a very sharp paring knife or a disposable safety razor to remove stubble.

This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

COLD, CRISP PILSNER-STYLE LAGER. , suggested by MAX ALLEN

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