STICKY CHINESE PIG TROTTERS
Pig trotters aren’t our most popular cut, but slow cooking them makes for a delicious, tasty and tender piece of meat. Done in a traditional Chinese fashion, these sweet and sticky pig trotters are perfect with sticky rice and stir-fried seasonal vegetables.
Serves 2
FOR THE TROTTERS 4 pigs trotters 1 tbsp Chinese fi ve spice 4 tbsp dark soy sauce 2 tbsp rice wine vinegar 5 garlic cloves 2 inches of ginger
FOR THE CHINESE GLAZE 2 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp honey Half inch of ginger, grated 1 tbsp rice wine vinegar
Sprinkle of star anise and cloves (or you can use Chinese fi ve spice)
1 Preheat oven to 200C/ gas 6.
2 Soak the trotters in cold water for a few hours and pat down dry before cooking.
3 Place the trotters in a pan of water and simmer or 2.5 hours with the other ingredients.
4 Carefully remove the trotters (keep the jelly for stock in future dishes or soups) and place in a small roasting tray.
5 Mix the Chinese glaze ingredients together and add to the pork trotters in the roasting dish.
6 Place the roasting dish into the oven and cook for 25 mins.
7 Remove the trotters from the oven and leave to cool for 5 mins before serving.
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ower.co.uk
called morro. Utilise the rest of the pig’s head to make brawn, a traditional British terrine dish to serve as a fi rst course with some salad leaves with a spicy tomato and onion chutney on the side
or pickles. Serve some faggots as the main course with the buttery mash, onion and red wine gravy, maybe those mushy peas, and see how everyone is amazed at how tasty these morsels can be.
Making Morro…
Trim the lips from a pig’s head, slicing thinly with a sharp knife - you can use the ears as well to make it go a bit further. Give them a good wash and slice thinly. If you can leave them uncovered on a dish in a fridge overnight to allow the skin to dry out they will crackle better. When you are ready to cook them, mix up some sea salt, ground fennel seeds and black pepper. Sprinkle over the dried slices of pork ears and lips, and toss so they are coated in the seasoning mixture. You can deep fry the morro in the more traditional method, in batches, to become puff ed up and crispy, or as I prefer, bake them in a preheated oven spread out on a baking tray until crunchy and crisp.
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