Smoked Trotter Stew
Posted on Tue August 27, 2019.
- 4 pork trotters
- 50 g duck fat
- 1 brown onion, sliced
- 3 tsp salt
- 1 head of garlic, halved
- 3 cinnamon quills
- 1 knob of ginger, sliced thickly
- 4 star aniseed
- 1 cup white wine
- 3 celery sticks, chopped
- 2 carrots, peeled and chopped
- 600 g smoked ham hock (on the bone)
- 5 bay leaves
- 4 small sprigs of rosemary
- 2 cups cooked cannellini beans
- 1 handful of parsley
- Remove skin from the trotters with a small sharp knife and discard.
- Heat duck fat in a large pot and brown trotter bones. Remove and set aside.
- In the same pot sweat off the onion with salt until translucent.
- Add the garlic, cinnamon, ginger, star anise and stir it all for a bit.
- Add white wine and cook for a minute more until almost dry.
- Return trotters to the pot with celery, carrots, ham hock and 3.5 L of water.
- Bring to the boil and skim off any impurities that rise to the surface.
- Add the bay leaves and rosemary.
- Reduce heat to a simmer and leave it for 2 hours. Top it up if need be.
- The hock should be nice and tender now so fish it out while it's still hot, set it on a plate and strain everything out of the stock.
- Drop the hock back into the stock and let it cool (this will keep it tender and juicy).
- When it reaches room temperature pull it out onto a wide chopping board and peel off the skin, discard and
- separate the flesh from the bone, add a sprinkling of parsley, roughly chopped at the last minute.
- Ladle into bowls over the pork and beans.
- Best enjoyed cool.