Anyone know that old-timey jazz song that goes, “Give me a pigs foot, and a bottle of beer…”? That pretty much sums up my outlook on a lot things in life.
A pigs foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin.
I think of each foot as a curated package of pig, an indispensable tool in the cooks arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, Im never more than a pigs foot away from the perfect soup or stew.
When Kenji and I were talking about trotters, he mentioned that pigs feet have a mild flavor profile, which means that they could (and should) go into other kinds of animal broths as well.
It was a simple suggestion, but of course it made me wonder why I hadnt thought of it myself.
Now I add a trotter to the pot when Im making chicken soup, or menudo, or anything else hot and soupy. Its a hassle-free way to boost the body and flavor of the soup. (You also also eat the trotter once the soup is done.)
Trotter gear Coined and made a “thing” by Fergus Henderson, trotter gear is stock made from trotters simmered in water.
Trotter gear is so gelatinous when refrigerated that it looks more like a rubber eraser than meat stock. Its a boon to have in the kitchen. You can use it to finish sauces, risottos, and pasta dishes. You can add it to soups and stews, which seems to me so much easier than lugging home store-bought broth out of the box or can. That stuff is heavy.
Of course, if you get into the habit of tossing trotters into your soup, you wont need the additional boost of trotter gear, but its a nice thing to have around either way.
If you aren’t used to cooking with pig feet, it may seem a bit strange at first. Don’t let looks intimidate you, once you get them in the pot, you have already won! The next time you see them, straining your beautiful broth, it will be a simple pile of nondistinctive bones. It is SO worth it, trust me!
Anyone know that old-timey jazz song that goes, “Give me a pigs foot, and a bottle of beer…”? That pretty much sums up my outlook on a lot things in life.
I think of each foot as a curated package of pig, an indispensable tool in the cooks arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, Im never more than a pigs foot away from the perfect soup or stew.
It was a simple suggestion, but of course it made me wonder why I hadnt thought of it myself.
Now I add a trotter to the pot when Im making chicken soup, or menudo, or anything else hot and soupy. Its a hassle-free way to boost the body and flavor of the soup. (You also also eat the trotter once the soup is done.)
A pigs foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin.
Whether youre simmering up a soup or sipping this warm liquid on its own, the broth is such a flavorful ingredient thats typically made by boiling marrow and cartilage-rich bones in water for long periods of time. Its umami-ness gives it that irresistible punch that takes dishes to the next level, but who was the person that thought animal bones could create something so delicious? Bone broth actually started out with a more medicinal approach.
Lets talk about the term “trotter gear.” Fergus Henderson was the first to discover the potential this piece of meat had, coining the phrase simply the makeup of the dish is trotters, a.k.a. Pigs foot, simmered in water to create stock. The liquid becomes concentrated and extra gelatinous when chilled in the fridge, resembling more of a rubber eraser. When needing an extra boost in sauces, soups, stews, pasta dishes, risottos, and more, simply add enough in, tasting as you go, until the consistency and flavor are just right.
According to Ossa Organic, the broth was used in Chinese medicine dating back 2,500 years ago for support in kidney and digestive health. Once it gained popularity, it became a huge part of Asian cuisine, with many different Chinese, Korean, and Japanese dishes using it as the base. From then on, different diets encouraged it, and it has since become a worldwide kitchen staple and essential in cooking. While beef, chicken, and vegetable broths are so common that you can just buy a carton at the store, theres one type of bone broth that requires you to make it yourself. Even though its a bit of extra effort, adding a pigs foot to your broth is completely worth it because it creates the ideal texture.
Also known as a trotter, pigs foot is a surprising ingredient that amplifies broth, soups, and even stews. According to Serious Eats, the piece of meat has a much milder flavor profile, allowing you to sneak it into broths with other types of protein, like chicken or beef. It wont reek of pork, but it will change the texture in a positive way. This is due to the abundance of little bones, joints, cartilage, meat, and tendons all wrapped into one big bundle. If you keep this ingredient in your kitchen at all times, youll have a strong tool and a big advantage over other cooks. Simply wrap in plastic wrap and freeze until ready to use.
Collagen for Healthy Gut & Joints, Beautiful Skin, Hair & Nails | Simply Prepared Pigs Feet (Yummy!)
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