Embark on a culinary journey with free-range pork trotters—a gastronomic delight that harmonizes ethical sourcing with delightful versatility. Our free-range pork trotters, meticulously sourced from contented pigs raised in open spaces, embody our steadfast commitment to sustainable farming practices. Immerse yourself in the world of free-range pork trotters and unearth a unique, nutrient-rich cut that seamlessly fuses exceptional flavor with environmental responsibility.
Recipe: Slow-Cooked Free-Range Pork Trotters
- 4 free-range pork trotters, cleaned and split
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 cups chicken or vegetable broth
- 1 cup dry white wine
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, for garnish
For Preparing Pork Trotters:
- Rinse the pork trotters under cold water and pat them dry with paper towels.
- Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Add the trotters and sear them until golden brown on all sides. Remove and set aside.
For Making the Stew:
- In the same pot, add chopped onions, minced garlic, carrots, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
- Return the seared pork trotters to the pot. Pour in the white wine, scraping the bottom to deglaze and loosen any flavorful bits.
- Add the bay leaves, fresh thyme, and chicken or vegetable broth. Bring the mixture to a simmer.
- Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the pork trotters are tender and the meat easily falls off the bone.
- Season the stew with salt and black pepper to taste.
- Carefully remove the pork trotters from the stew and place them on a serving platter.
- Ladle the fragrant vegetable broth over the trotters.
- Garnish with fresh parsley for a burst of color and freshness.
- Serve with crusty bread or creamy mashed potatoes to soak up the savory goodness.