Roasted Pigs Trotter with Garlic and Herb Breadcrumbs

Name: Roasted Pigs Trotter with Garlic and Herb Breadcrumbs
Ingredients: 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; Kosher salt and freshly ground pepper; Whole grain or Dijon mustard, on the side

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This is a simple yet satisfying way to bring tender, rich trotter to your table.

Ingredients

Trotters:

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

Breadcrumbs:

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

Directions

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.