Stuffed Pig Trotter With Black Pudding And Chestnut
4 hours 10 minutes
Cook like a pro
- 4 Pigs Trotters
- 50g (1 ¾oz) Carrot
- 50g (1 ¾oz) Leek
- 50g (1 ¾oz) Onion – roughly chopped
- Bouquet garni
- 100ml (3½fl oz) Red wine
- 150ml (4¼fl oz) Chicken stock
- 100g (3½oz) Onion – finely chopped
- Knob of butter
- 150g (5½oz) Black pudding
- 75g (2½oz) Chestnut
Place the trotters in a large pan with vegetables (only onion roughly chopped), plus bouquet garni, wine and stock, braise at 150° C for 4 hours.
To make the stuffing – cook the finely chopped onion with butter until soft, then add broken up black pudding and chestnut, mix well and refrigerate.
Strain the remaining cooking liquor and reduce to the consistency of a sauce, add the chilled trotters to the sauce and gently reheat.
Serve with steamed broccoli and buttered mash.