Chinese Food

Cooking pig trotters might seem like an intimidating task, especially for those unfamiliar with this culinary delight. However, with the right techniques and ingredients, you can transform these often-overlooked parts of the pig into a mouthwatering dish that’s both delicious and simple to prepare. In this guide, we’ll walk you through the step-by-step process of how to cook pig trotters that are not only tasty but also easy to make, ensuring that even the most novice cook can achieve culinary success.

Understanding Pig Trotters

Before diving into the cooking process, it’s essential to understand what pig trotters are and why they’re worth cooking. Pig trotters, also known as pig’s feet or hocks, are the lower portion of a pig’s leg, including the hoof and the shank. They’re rich in collagen, which makes them an excellent choice for dishes that require long, slow cooking to break down the tough connective tissue and render them tender and flavorful.

Pig trotters are a staple in many cuisines around the world, from the traditional Chinese braised pig trotters to the Spanish-inspired “patatas bravas” with trotter meat. They can be prepared in various ways, including braising, boiling, roasting, and even grilling. The key to making pig trotters delicious lies in the cooking method and the seasoning used.

Ingredients and Equipment

Before starting, gather all the necessary ingredients and equipment to ensure a smooth cooking process. Here’s a list of what you’ll need:

Ingredients:

• Pig trotters (4-6 pieces, depending on the size and number of servings)
• Salt (to taste)
• Black pepper (to taste)
• Garlic (4-6 cloves, minced)
• Ginger (a small piece, sliced thinly)
• Onion (1 large, chopped)
• Carrots (2 medium, sliced into chunks)
• Celery stalks (2, chopped)
• Bay leaves (2-3)
• Fresh parsley (a handful, chopped)
• Olive oil or cooking oil (2-3 tablespoons)
• Soy sauce or fish sauce (optional, for added flavor)
• Apple cider vinegar or white vinegar (optional, for deglazing)
• Water or broth (enough to cover the trotters)

Equipment:

• Large pot or Dutch oven with a lid
• Tongs or kitchen tweezers (for handling hot trotters)
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing bowls
• Slotted spoon
• Strainer
• Serving plate or bowl

Preparation Steps

Cleaning and Trimming

Start by cleaning the pig trotters thoroughly. Remove any hair, dirt, or debris using a sharp knife or kitchen scissors. Trim off any excess fat or skin if desired, but remember that some fat can add flavor and moisture to the dish. Rinse the trotters under cold running water until they’re clean.

Blanching

Blanching helps to remove impurities and blood from the trotters, making the final dish clearer and more appetizing. Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt and then carefully drop the trotters into the boiling water using tongs. Blanch for about 5-7 minutes, then remove the trotters and rinse them under cold water to stop the cooking process. Pat them dry with paper towels.

Cooking Methods

There are several ways to cook pig trotters, each yielding a different texture and flavor profile. Here, we’ll focus on two popular methods: braising and pressure cooking. Both methods are relatively simple and yield delicious results.

Method 1: Braising Pig Trotters

Braising is a cooking technique that involves simmering food in a small amount of liquid in a covered pot over low heat for an extended period. This method is perfect for tenderizing tough cuts of meat like pig trotters.

1. Searing the Trotters:
   Preheat your oven to 325°F (165°C). Heat a large pot or Dutch oven over medium-high heat and add 2-3 tablespoons of olive oil or cooking oil. Season the trotters with salt and pepper on all sides. Once the oil is hot, carefully place the trotters in the pot, searing them until they’re golden brown on all sides, about 5-7 minutes per side. This step helps to lock in juices and add flavor to the dish.

   

2. Adding Aromatics and Liquid:
   Once the trotters are seared, remove them from the pot and set them aside. In the same pot, add the minced garlic, sliced ginger, and chopped onion. Sauté until the vegetables are fragrant and slightly softened, about 3-4 minutes. Then, add the sliced carrots, chopped celery, bay leaves, and a handful of chopped fresh parsley. Stir to combine.

   Place the seared trotters back into the pot, nestling them among the vegetables. Pour in enough water or broth to cover the trotters by about an inch. If you like, you can also add a splash of soy sauce or fish sauce for added flavor. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and transfer it to the preheated oven.

3. Braising:
   Let the trotters braise in the oven for about 2-3 hours, or until they’re tender and the meat easily pulls away from the bone. Check the pot occasionally to ensure that the liquid hasn’t completely evaporated. If necessary, add a bit more water or broth to keep the trotters submerged.

4. Finishing:
   Once the trotters are done, remove the pot from the oven and let it cool slightly. Carefully transfer the trotters to a serving plate or bowl using tongs. Strain the braising liquid through a strainer, discarding the vegetables and bay leaves. You can serve the trotters hot, with the braising liquid poured over them, or you can reduce the liquid to make a thicker sauce. Garnish with additional chopped fresh parsley if desired.

   

Method 2: Pressure Cooking Pig Trotters

Pressure cooking is a faster alternative to braising, using a pressure cooker to cook food at a higher temperature and under pressure. This method significantly reduces the cooking time while still achieving tender, flavorful results.

1. Preparing the Pressure Cooker:
   Start by heating a small amount of oil in the pressure cooker’s inner pot over medium-high heat. Season the trotters with salt and pepper, then sear them on all sides until golden brown, about 5-7 minutes per side. Remove the trotters and set them aside.

2. Adding Aromatics and Liquid:
   In the same pot, add the minced garlic, sliced ginger, and chopped onion. Sauté until fragrant, about 3-4 minutes. Add the sliced carrots, chopped celery, bay leaves, and a handful of chopped fresh parsley. Stir to combine.

   Place the seared trotters back into the pot, nestling them among the vegetables. Pour in enough water or broth to cover the trotters by about an inch. Add a splash of soy sauce or fish sauce if desired. Secure the lid on the pressure cooker and set it to high pressure.

   

3. Pressure Cooking:
   Cook the trotters at high pressure for about 45-60 minutes, or until they’re tender and the meat easily pulls away from the bone. The exact cooking time may vary depending on the size and age of the trotters, as well as the specific pressure cooker model you’re using. Follow the manufacturer’s instructions for setting the cooking time and releasing the pressure.

4. Finishing:
   Once the cooking time is up, carefully release the pressure from the cooker according to the manufacturer’s instructions. Open the lid and check the trotters for doneness. If they’re not quite tender, you can cook them for an additional 10-15 minutes at high pressure. Once done, transfer the trotters to a serving plate or bowl using tongs. Strain the cooking liquid and serve the trotters hot, with the liquid poured over them or reduced to make a sauce. Garnish with additional chopped fresh parsley if desired.

Serving Suggestions

Pig trotters can be served in various ways, depending on your preference and the occasion. Here are a few serving suggestions:

• As a Main Dish: Serve the braised or pressure-cooked trotters with a side of mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
• In a Salad: Chop the cooked trotter meat and mix it with a variety of vegetables, greens, and a light vinaigrette for a unique and flavorful salad.
• In a Sandwich: Use the cooked trotter meat as the filling for a hearty sandwich, paired with pickles, onions, and your favorite condiments.
• As an Appetizer: Slice the cooked trotter meat into bite-sized pieces and serve it