Anyone for pigs’ feet???
Posted: 22 October '09 by Kelly
‘Pigs’ trotters, are you mad?!!’ I hear you say…. but it seems in times of recession, restaurants are turning to cheaper cuts of meat like pork belly and faggots to entice people to eat out more. But would a plate of offal, tripe or pigs’ trotters entice you to go out for a meal?
Well, Niall and I recently visited St Johns restaurant in Farringdon, London. The chef Fergus Henderson has a ’Nose to tail’ philosophy with things like ‘chitterlings and swede’ and ‘roast bone marrow and parsley salad’ on his menu. I was slightly nervous going in but I was surprised as to how tasty the food was. Niall and I will definitely be looking out for some surprises on the menus in Belfast restaurants as the recession bites during the winter months.
We would love to hear if you have found a restaurant serving these forgotten cuts of meat or if you have been adventurous at home!
Here’s our tasty recipe for pigs’ trotters with beans – Zampone e Fagioli
Serves 3 to 4 people
Ingredients:
- 1 pigs’ trotter (shin bone removed by your butcher), soaked overnight in cold water
- 1/2 pound minced pork
- 1/2 pound prosciutto, diced
- Freshly ground black pepper
- Scant pinch of the following spices: cinnamon, cloves, coriander, star anise, caraway
- 1 pound of dried borlotti beans, soaked overnight and drained
- A good glug of olive oil
- 1 medium-sized onion, diced
- 1 cup of chicken stock
- 2 tablespoons tomato puree
- Salt and pepper to taste
- Balsamic vinegar
You’ll also need: a large needle, butchers’ twine
Method:
- Remove the trotter from its bath, rinse in cold water, and pat dry.
- In a large bowl, thoroughly combine the pork meat, the prosciutto, and the spices.
- Season the inside of the trotter with salt and pepper and stuff with the pork mixture.
- Using a large needle and butchers’ twine, truss the leg by sewing either side of the trotter-sausage together in a zig-zag.
- Place the trotter in a large pot with enough water to cover it by several inches and place over high heat.
- Once the water has reached boiling point lower the heat and simmer covered for 2 hours.
- In the meantime, boil the soaked beans in water 1 hour, until tender but still slightly firm.
- In a frying pan, heat the olive oil over a medium heat and add the onion, cooking until soft and translucent.
- Stir in the chicken stock and tomato paste and cook over medium heat 5 minutes.
- Add the drained beans and cook 10 minutes, stirring occasionally.
- Season with salt a pepper and place onto a serving dish.
- When the trotter is done, remove it from the water, allow to rest 10 minutes.
- Slice into 1/2-inch discs and place on top of the beans.
- Drizzle with balsamic vinegar, and serve.
Buon Appetito!
Tags: cheap food, eating trends, pigs trotters, recession
Categories: News
I LOVE pigs’ trotters – so tasty and gelantinous! But I’ve never seen them in a butchers shop, just in restaurants – maybe one of the other readers knows better?