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Potted pig’s trotters

Prepare
less than 30 mins
Cook
over 2 hours
Serve
Serves 4–6

This makes a great snack for a special lunch or a starter for a dinner party.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the pig trotter

For the Parsley salad

  • 4tbsp flatleaf parsley, leaves left whole
  • ½ banana shallot, thinly sliced

To serve

  • 6 sourdough slices, grilled, to serve
  • 12 large capers on stalks, to serve

Method

  1. Place the trotters in a large saucepan with the wine, celery, onion, carrots, garlic, bay leaves, juniper berries, thyme, stock and water. Cover and simmer for 2 hours until the trotters are tender and falling apart. 

  2. Remove when cool enough to handle and squeeze over the cooked garlic. Remove the bones from the trotters and chop all of the skin and meat. Place in a bowl and mix in the cooked pork belly, parsley, gherkins, five-spice powder and Worcestershire sauce. 

  3. Place this mixture in ramekins in the fridge to set or serve straight away.

  4. To make the parsley salad, place the parsley and shallot into a small bowl along with the oil and mix.

  5. Spread potted pig trotter on the slices of grilled sourdough and serve with the large capers and parsley salad.