Wednesday, November 17, 2010
Every morsel of swine is edible, including pigs feet, commonly referred to as "Trotters. They are extremely boney and yield very little meat, but what they lack in quantity they make up for in quality(of flavor), giving of rich gelatenous pork product. This recipe originally appears in Fergus Hendersons book "Beyond Nose to Tail". Of what I gather,"Gear", is Fergusons interpretation of nothing more than "confit" . In his recipe he calls for Leeks and Madiera. I chose to fore-go the wine, add vinegar and settle for fennel.
3 clove garlic
1 bunch thyme
1 bunch fresh oregano
light chicken stock (enough to cover and braise)
1 cup red wine vinegar
If your Trotters aren't cleaned, dig out an old Bic razor and shave off any extra hair. Next you will Blanch these in lightly salted water for 10-15 minutes to rid them of any extra pond-scum.
In a Dutch oven add roughly chopped veggies and brown
Add stock, vinegar and herbs bring to boil
Add trotters, cover and cook in oven @ 300F for 3-3.5 hours
When cool enough to handle pick off all meat, chop and store in air-tight mason jars topped with reserved cooking liquor.
As they say "Bacon makes everything better!". So does Trotter gear. Add some while pan searing your plain old chicken breast for a rich pan sauce, or try adding some to fresh pasta with white-wine butter sauce, Foot Vinagrette, Bloody Marys...The possibilities are endless!!! ENJOY