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Recipes with pork trotter

4 recipes that use pork trotter, with photos, step-by-step instructions and cook times. The quickest, Gogi guksu, takes 180 minutes. It is most often cooked with onion, bay leaves and garlic.

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Kholodets

Kholodets is winter food, made in big batches before New Year and Orthodox Christmas when the cold balcony doubles as a fridge. Pork trotters and beef shin are simmered for hours until the broth is rich enough to set on its own, no added setting agent; the meat is shredded, layered with garlic and covered with the strained stock to set into a trembling, clear jelly. It is eaten cold, cut into squares, with sharp horseradish and mustard and hot boiled potatoes. This dish uses pork (trotters and knuckle) as well as beef. Where most people go wrong is letting the pot boil hard, which makes the jelly cloudy and greasy. Chef's tip: spoon a little broth onto a cold saucer after 5 hours; if it sets firm in the fridge in 15 minutes, the stock is ready.

480 minRussianMeatGluten free
by KrazyBadal 0 views

Mujuzhi

For New Year in Imereti, kitchens fill with the smell of mujuzhi simmering for hours, because the dish has to set overnight on a cold balcony: pork trotters and hocks are boiled until the meat falls off, then laid in bowls under their broth, sharpened with vinegar and lots of garlic, which sets into a clear, tangy jelly. This is a pork dish, served cold with mchadi and pickles. A common mistake is boiling hard, which clouds the jelly. Chef's tip: keep the pot at a bare tremble, skim well and season the broth with vinegar to taste before it sets; the sourness is what makes mujuzhi different from other aspics.

280 minGeorgianMeatGluten free
by KrazyBadal 0 views

Gogi guksu

Gogi guksu goes back to Jeju's village feasts, where a pig was slaughtered for a wedding or funeral and its bones were boiled into broth for noodles to feed everyone. In Jeju City there is now a street of noodle restaurants near Samseonghyeol shrine, popular for a quick lunch and with visitors fresh off the plane. The broth is cloudy and rich, the noodles are thick and chewy, and the slices of boiled pork on top are often from the island's black pigs. Diners add chilli flakes and spring onion as they like. Chef's tip: dip the cooked noodles into the hot broth in a sieve for 20 seconds before they go in the bowl; they heat through without going soft.

180 minKoreanSoups
by KrazyBadal 0 views

Pudding and souse

Saturday in Barbados means pudding and souse: rum shops and roadside cooks sell it from late morning, and families buy it by the container for lunch. Souse is boiled pork, traditionally from the head and trotters, served cold in a sharp, cucumber-studded pickle of lime, onion and hot pepper; the pudding is grated sweet potato seasoned with herbs and steamed. This is a pork dish. This home version uses trotters for the jelly-rich texture plus shoulder for meat, and steams the pudding in a basin instead of a casing; blood is left out (that darker version is black pudding). A common mistake is serving the souse as soon as it meets the pickle; it needs at least 2 hours in the fridge to turn sharp and cold. Chef's tip: grate the sweet potato on the fine side of the grater; coarse shreds make a crumbly pudding.

190 minBajanMeatGluten free
by KrazyBadal 0 views

Goes well with pork trotter