Nice story. Brings back memories.
Around here, the feet and hocks are sold separately. Hocks are surprisingly expensive while feet are the opposite.
Just for info...Over here in Singapore... The Soya Sauce Braised Pig Trotters is one of our favourite comfort food...
Here's a video and recipe....
https://www.youtube.com/watch?v=FR1vKHbazbo
Here's a video and recipe....
https://www.youtube.com/watch?v=FR1vKHbazbo
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I learned 2 things from that video.
A pork knuckle is the same as a hock and that to make 'boiling' sound better, just call it 'braising'.
Nice colour in the skin, that dark soy adds just the right tinge.
A pork knuckle is the same as a hock and that to make 'boiling' sound better, just call it 'braising'.
Nice colour in the skin, that dark soy adds just the right tinge.
RE Gimp's comment -
Fried chicken livers with bacon are tasty. I find beef & pork liver to be too strong for my taste. I remember one time my Mom and Dad cooking up a batch of liver & onions - I had to duck out of the house... Buttermilk was something else I couldn't stand - I didn't even like washing up the glasses afterwards.
Fried chicken livers with bacon are tasty. I find beef & pork liver to be too strong for my taste. I remember one time my Mom and Dad cooking up a batch of liver & onions - I had to duck out of the house... Buttermilk was something else I couldn't stand - I didn't even like washing up the glasses afterwards.
I have a slow cooker full of black-eyed peas simmering in the slow cooker with a ham shank for flavor. Next up, pan-fried cornbread.
I live with an ex army chef.
We have just done pork brawn/head cheese.
The head and two trotters from half a pig the other half being just a side of pork sold at a higher price at the slaughter house.
We had family round and having pressed it in square blocks one was kept out and was lovely as the weather was warm enough to serve it with salad. It is lovely.
The trotters and the head went into a pot to boil for long enough to make the trotters produce the jelly and when cool it slices nicely.
We have just done pork brawn/head cheese.
The head and two trotters from half a pig the other half being just a side of pork sold at a higher price at the slaughter house.
We had family round and having pressed it in square blocks one was kept out and was lovely as the weather was warm enough to serve it with salad. It is lovely.
The trotters and the head went into a pot to boil for long enough to make the trotters produce the jelly and when cool it slices nicely.
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