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Pig trotters can be cooked in many ways, but in all cases they need to be cooked slowly until the meat falls off the bones.Because the pig's trotters belong to the miscellaneous category and there is very little meat, they are often regarded as cheap food.However, traveling in countries such as France or Spain, their thick collagen texture and the ability to absorb taste make them common signboards for gourmet restaurants and select bases.
Soak the pig's feet in cold salt water for up to 24 hours and occasionally change water.Although most of the pig's trotters sold by butchers have been cleaned and scalded to remove the hair, soaking will take any blood out of the Trotters and ease the original visceral scent.
Remove the trotters from the water;Shoot them dry with a spray light or a stove burner and remove any remaining hair.
Rinse the Trotters again under cold tap water.
Put the Trotters in a large pot of salt water and add aromatic substances such as garlic, carrots, celery, onions and leeks, as well as vanilla or rosemary.
Cover and cook for 3 hours, regularly skim off any foam with a slotted spoon.
Once the meat is so tender, remove the pig's trotters from the water with a slotted spoon, which is easy to separate from the bones.Let the meat cool.
Arranged in a flat, non-Slide the chopping board with the chef's knife and cut the meat and skin off the bones.Or, while some diners think this is less visually appealing, the pig's trotters can provide complete food.
Cut the meat into thin strips and eat it with side dishes such as lentils and beans.
Cook the pig's hoof in a pot of covered salt water until tender.
Remove the trotters from the pan;Let them cool and shoot dry.
With a knife, remove and discard the main bone through each trotter.
Chop the remaining meat, transfer it to the frying pan with pliers, and sprinkle the cooking oil on the frying pan.
Fry the meat until it is golden and crisp.Remove the meat from the pan with pliers and let it cool;then serve it.
Put the pig's hoof in a pot of covered salt water for an hour.
Take out from the pan;Pat them dry and put them on a baking sheet.
Score the meat with a sharp knife;Rub with salt, pepper, and herbs, or drizzle with honey or brown sugar as glaze.
Bake in an oven at 350 degrees F for 15 minutes or until crisp.
Place the Trotters in the Dutch oven or cover the baking pan with a hundred miles, carrots, celery, garlic and onions.Add veal or chicken to the Trotters.
Stew the Trotters in an oven of about 325 degrees for 2 to 3 hours.
Remove the trotters from the tray, but keep the liquid for storage, or sprinkle light rain on the last plate.
Once the pig trotters have cooled, dry them and place them on the grill, with the skin facing the heat source.
Grill the pig's trotters for 30 minutes until the skin is crispy.