Ingredients: • 4 Brined pigs' trotters
• 2 x Carrots
• 1 x Stick celery
• 1 x Onion
• 6 fl Wine vinegar
• 1 x Melted butter
• 1 x Dried breadcrumbs
• 1 pn Allspice
Brine plain pig's trotters for 24 hours- Basic brine for trotters: 12 1/2
cups water: 3/4 lb sea salt: 3/4 lb brown sugar, salt & pepper to taste. 1
bay leaf. 3 sprigs thyme.1 t black peppercorns. 4 cloves.- Put all ingredients
in a pan, bring to boiling point, skim and remove from the heat. Let cool. Add
trotters, weight down with a very clean stone or other non reactive weight, and
leave for 24 hours.
Bandage them with several strips of cheesecloth, or tie them several times
around the short way with string or they will break up into many pieces.
Put into a pot with the vegetables, and cover with water and the vinegar.
Simmer gently for 6 or 7 hours.
Allow to cool in the liquid.
To serve: Split the trotter in two lengthways and roll in melted butter and
dried breadcrumbs mixed with a pinch of allspice.
Grill slowly or heat in an oven at 350 F, until hot and crisp on the outside.
Serve with mustard.