Martin Wishart uses intense flavour combinations with hints of Madeira, white wine, five-spice and Worcestershire sauce to create a meaty pork starter. The pig trotters are braised in the oven for two hours and then left to marinade while the croutons are baked. The meat is placed on the croutons, given a grating of Parmesan and then grilled, resulting in a challenging hearty starter fit for any meat lover

Method
1.
Soak the hind trotters for 12 hours in cold water, and remove any hairs with a blowtorch
2.
Preheat the oven to 190°C/gas mark 5
3.
Chop the peeled carrot, onion and celery into 1cm dice, then cook in butter in a casserole pot until golden brown
VideoVideo: Dice an onion
4.
Add the white wine and reduce to a glaze, then do the same with the Madeira
5.
Place the trotters in the pot and add the thyme, tomatoes, garlic and the stocks, then cover the casserole with greaseproof paper
6.
Cook in the oven for 2 hours until the trotters are golden brown and soft, then allow to cool before removing them from the pot
7.
Strain the stock through a fine sieve and set aside for further use
8.
Remove the soft cooked skin from the bone, discarding any pieces of cartilage
9.
While still warm, use a large knife to chop the trotters into small pieces so everything starts to congeal together, then place in a dish
10.
Season with salt and pepper and add the five-spice powder, parsley, Worcestershire sauce and a few spoons of the cooking stock, mixing everything together. Cover with cling film and put aside until ready to serve
11.
Reduce the oven temperature to 180°C/gas mark 4
12.
The trotter mixture should be at room temperature and soft enough to work with
13.
Cut the baguette into 18 x 1cm slices, brush with olive oil and bake in the oven until golden brown
14.
Place a small spoonful of the trotter mixture on top of each crouton, using a spoon to shape into a slight dome
15.
Sprinkle the croutons with a good amount of grated Parmesan, then place them on a tray in the oven for 6-8 minutes. Transfer to a hot grill to colour the croutons (this should take less than a minute)
16.
Serve on a plate with rocket leaves that have been dressed with the sherry vinegar
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pig's trotter recipe with a medium and round red wine, or a light and crisp white wine

Ingredients

Braised pig's trotters

Croutons

To serve

Equipment

  1. Large casserole pot
  2. Blowtorch

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Martin Wishart's unexpected starter combines the meaty flavour of pigs trotters with Madeira, five spice and Worcestershire sauce.

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