FERGUS HENDERSON’S TROTTER GEAR RECIPE - NYT COOKING
Trotter gear? The British chef Fergus Henderson calls it that – an unctuous and shockingly delicious jellied broth made from pigs’ feet, vegetables and Madeira that imparts an intensely flavorful, lip-sticking quality to any stew or soup to which it is added. He gave The Times the recipe in 2009. It is project cooking at its most exciting and slightly ridiculous – a four- or five-hour process that yields 6 or so cups of glory to punch up any recipe for beans that you have on hand, elevate a beef-and-Guinness pie to extraordinary heights, make fantastic an otherwise benign casserole of baked chicken thighs. Friends and family will ask: What’s the secret ingredient? Say nothing until well after all the plates are cleared.
Provided by Sam Sifton
Total Time 3 hours 30 minutes
Yield Makes about 6 cups
Number Of Ingredients 11
Steps:
- Place everything but the liquids in a large pot. Pour in the wine and enough chicken stock to cover. Bring to a boil over high heat, reduce to a simmer and cook for 3 hours, until the meat falls off the bone and, in Henderson’s words, the trotters are “very wobbly.”
- Remove the trotters from the pot. Strain the stock. Pluck the meat, flesh and skin from the bones and chop. (There are a lot of bones.) Discard the bones. Stir the meat, flesh and skin back into the stock, then serve.
RED BRAISED PIG TROTTER | CHINA SICHUAN FOOD
Comforting Chinese red braised pig trotter
Provided by Elaine
Categories Main Course
Total Time 70 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 3
Number Of Ingredients 17
Steps:
- Cut trotter into small sections. Rinse the pig trotter in clean and boiling water. Remove all the hair carefully. Put aside and drain.
- Bring water to a boil in a large pot and cook the pig trotter for 2-3 minutes. Transfer out and wash under running water. This process can help to remove the odd taste as much as possible. And then in a high pressure cooker or electric cooker or a pot, cover pig trotter with enough water, add ginger slices, green onion, sichuan peppercorn and cooking wine. Cook until you can insert a chopstick into the meat. If you want a softer taste like me, cook it longer. Transfer the pig trotter out and the liquid can be kept as soup stock.
- Heat up 1 tablespoon oil in wok, put the sugar in wok to stir fry until all the sugar melts and you can see large bubbles. Keep stirring during the process. Pour around 1 cup of hot water. Mix well! You need to be stay away from the wok and do not hesitate when pouring the water. If you do not want to stir fry the sugar color, just add sugar in clay pot and skip oil. The later method only influence the color but not the taste.
- Prepare a clay pot or another deep sauce pan or wok, fry ginger slices and other spices for 1-2 minutes until aroma. Add pig trotter in, pour some cooking liquid in the previous until the pig trotter is almost covered. Pour the sugar color in the previous step and soy sauce. Heat over high fire with the lid uncovered until there are large bubbles in the pot and the sauce is almost dried up.
- Sprinkle some green onion and then serve warm!
Nutrition Facts : Calories 442 kcal, CarbohydrateContent 9 g, ProteinContent 1 g, FatContent 5 g, SodiumContent 1227 mg, FiberContent 1 g, SugarContent 4 g, ServingSize 1 serving
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