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Spicy trotters

Spicy trotters

Ingredients 14
Servings 6
Time 20 min


  • 6
    pig trotters
  • 2
    litres vegetable stock
  • 1
    leek, chopped roughly
  • 3
    carrots, chopped
  • 4
    red chillies, chopped
  • 125
    brown sugar
  • handful of sage
  • handful of tarragon
  • handful of rosemary
  • 2
    large onions, chopped
  • 6
    celery stalks, chopped
  • 3
    lemons, sliced
  • 30
  • 15
    paprika pepper to taste


3-4 hours / resting: 20 min

1. Using a sharp knife, cut a large gash down the middle of each trotter from hoof to end. Using strong string, truss (tie) three areas along each trotter tightly. This helps them keep their shape as they cook and prevents shrinking and curling up.

2. Put the trotters and the rest of the ingredients except the salt, paprika and pepper in a large pot on the stove, and bring to the boil.

3. Turn the heat to as low as possible and cover tightly with a lid. Check up on the trotters every hour. The cooking should take 3-4 hours. Top up the stock if it looks as if it’s reduced too much.

4. Add salt little by little, tasting the liquid after each pinch to make sure it isn’t too salty.

5. When the flesh is tender, remove the pot from the heat and let the trotters rest in the cooking liquid for 20 minutes. Drain and season them with paprika, the rest of the salt and pepper.




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