This is a simple yet satisfying way to bring tender, rich trotter to your table.
Recipe courtesy of Claudia Sidoti
Roasted Pigs Trotter with Garlic and Herb Breadcrumbs


  • 3 small pig trotters, about 3 pounds 8 ounces, halved lengthwise (ask your butcher to halve them)
  • 4 carrots, cut into thirds
  • 4 ribs celery, cut into thirds (about 8 ounces)
  • 1 large onion, quartered
  • 6 bay leaves
  • 4 sprigs fresh thyme
  • Kosher salt
  • 12 whole black peppercorns
  • 4 tablespoons unsalted butter
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 cups plain dried breadcrumbs or panko
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • Kosher salt and freshly ground pepper 
  • Whole grain or Dijon mustard, on the side


1. Place the trotters in a large pot with the carrots, celery, onion, bay leaves, thyme, 1 teaspoon salt and peppercorns. Cover with water and simmer until very tender, 3 to 4 hours. Remove the trotters from the broth. Strain the broth, reserving the broth and vegetables separately. Save the broth for future use.

2. Preheat the oven to 400 degrees F. Scatter the reserved cooked vegetables around the bottom of a roasting pan. Place a rack over the vegetables and arrange the trotters, skin side down.

3. To make the breadcrumbs, heat the butter and oil in a large skillet over medium heat. Add the garlic and cook until slightly golden, about 1 minute. Add the breadcrumbs, parsley, sage, 1 teaspoon salt and freshly ground pepper to taste. Cook until the breadcrumbs are toasted and fragrant, stirring occasionally, about 3 minutes.

4. Press the breadcrumbs on top of the trotters. Roast until the breadcrumbs are golden and very crisp, 20 to 30 minutes.

5. Serve with whole grain or Dijon mustard on the side if desired. 

Cook's Note

For a make-ahead recipe, cook the trotters in the stock the day before. Cool and store in the broth. The next day, skim the broth and gently reheat until it is liquefied. Remove the trotters and continue with the recipe as written. Before placing in the oven, cover the roasting pan with foil and bake until the trotters are hot through, about 30 minutes. Uncover and cook until the breadcrumbs and browned and crispy.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:


Roast Pig

Recipe courtesy of Debi Mazar and Gabriele Corcos

Roast Suckling Pig

Mojo Criollo Roasted Pig

Recipe courtesy of La Caja China

Charlie Trotters Whole Roasted Figs with Goats' Cheese Ice Cream, Spicy Fig Sauce and Oatmeal Tuiles

Recipe courtesy of Charlie Trotter

Brookside Barn and Farm Pig Roast Spice

Recipe courtesy of Brookside Barn and Farm

Roasted Suckling Pig with Mushroom Stew

Recipe courtesy of Chuck Hughes

Oven Roasted Suckling Pig, German Style

Recipe courtesy of Tamara Reynolds


Food Quest

10am | 9c

Carnival Eats

10:30am | 9:30c

Carnival Eats

11am | 10c

Carnival Eats

11:30am | 10:30c

Carnival Eats

12pm | 11c

Carnival Eats

12:30pm | 11:30c

Carnival Eats

1pm | 12c

Carnival Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Good Eats

3pm | 2c

Good Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c
On Tonight
On Tonight

MasterChef Canada

8pm | 7c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here