Pig's trotter
Introduction A pig's trotter in front of carrots and onionsA '''pig's trotter''', also known as a '''pettitoe''', or sometimes known as a '''pig's foot''', is the culinary term for the foot of a pig. The cuts are used in various dishes around the world, and experienced a resurgence in the late 2000s.
Description Pigs' trotters, sold as Irish-style crubeens in IllinoisWonton noodles with pigs' trotters braised with ''nam yu'' (fermented bean curd)Before sale, the trotters are cleaned and typically have the hairs pulled with a hot tank and beaters. They are often used in cooking to make stocks, as they add thickness to gravy, although they are also served as a normal cut of meat.In Puerto Rico, a tomato-based stew of pigs' trotters with chickpeas is called ''patitas de cerdo''. Sometimes potatoes or butternut are added.Chef Marco Pierre White has long served trotters at his restaurants, based on the original recipe of mentor Pierre Koffmann. In the New York City restaurant Hakata Tonton, 33 of the 39 dishes served contain pigs' trotters.Following the late-2000s financial crisis, there has been a boom in popularity of pigs' trotters in the United Kingdom as a revival in cheap meat recipes occurred. In 2008, British supermarket Waitrose reintroduced trotters to its stores, and found that they quickly became popular. In 2009, Pierre Koffmann set up a pop-up restaurant, and found that diners ate an entire month's stock of 500 pigs' trotters in less than a week.In Norwegian tradition, pigs' feet are salted and boiled and served as ''syltelabb''. This is a pre-Christmas dish because the pig was slaughtered before Christmas, and everything was used. Today ''syltelabb'' is for enthusiasts.
Recipes and combinations Pigs' trotters on rice*Bean crock (''les pais au fou'') in Jersey, Channel Islands*''Cappello da prete'' in Modena, Italy*''Chispalhada'' in Portugal: trotter with chickpeas or beans*''Cotechino'' in Modena, Italy*Körömpörkölt in Hungary*Crubeens in Ireland*''Pied de cochon'' in Sainte-Menehould, France*''Tebichi'' in Okinawa, Japan*''Tom tin moo'' in Laos*Crispy pata, ''Paksiw na pata'', and ''patatim'' in the Philippines*''Zampone'' in Modena, Italy*Manitas de cerdo in Spain*''Jokbal'' in Korea*''Patas de cerdo al escabeche'' in Mexico*''Souse'' in Barbados and St. Vincent and the Grenadines *''Spitzbein'' or ''Pfoten'' in German, known as ''golonka'' in Polish*''Syltelabb'' is a traditional Norwegian dish*''Inkokta grisfötter'' is a traditional Swedish dish similar to the Norwegian*''Kha mu'', lit. "''pigs' feet''" in Thailand influenced by Chinese stewed pork* ''Patitas con maní'' and ''Sarza de patitas'' in Peru*Peus de porc in Catalonia
See also *Cow's trotters* Sheep's trotters*Offal*Pickled pigs' feet*Pork
References
External links *  Pig’s Feet with Ginger in Black Vinegar (Chinese cuisine)