Also called trotters, the feet of the pig have a marginal amount of meat but provide rich gelatinous ligaments, flavorful bone, and a skin that becomes incredibly tender when slowly cooked. Pig’s feet can be added to any stock or soup to add flavor and gelatin and can also be braised, grilled, poached, deep fried, or even pickled. Slowly cook the feet in stock for several hours and mold into a terrine form, which can then be coated in breadcrumbs and fried. Stuffed pig’s trotters and Chinese style gingered pig’s feet are other common preparations. |
