Ingredients:

  • 4 Pig’s Trotters (approx. 1.8 kg), split lengthwise
  • 1 Tbsp Neutral Oil
  • 1 tsp Flaky Sea Salt
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Unsalted Butter
  • 1 large Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced
  • 2 stalks Celery, diced
  • 6 cloves Garlic, smashed and minced
  • 2 Tbsp Tomato Purée (paste)
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 1 litre Good Quality Chicken Stock (low sodium)
  • 250 ml Dry White Wine (e.g., Pinot Grigio)
  • 60 ml Sherry Vinegar
  • 2 x 400g tins Butter Beans, drained and rinsed
  • 1 tsp Worcestershire Sauce
  • Salt and Pepper to taste
  • Fresh Parsley, chopped (Optional Garnish)

Instructions:

  1. Blanch the Trotters (Mandatory Prep): Place the halved pig’s feet in a large pot and cover with cold water. Bring to a rolling boil over high heat. Boil vigorously for 5 minutes. Drain immediately, rinse the trotters under cold water, and thoroughly clean the pot. Pat the trotters completely dry.
  2. Sear the Trotters: Season the dried trotters with salt and pepper. Heat the neutral oil in the Dutch oven over medium-high heat. Sear the trotters in batches, ensuring good color on all sides (approximately 3 minutes per batch). Remove and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the pot, scraping up any fond (browned bits). Add the onion, carrots, and celery. Cook gently for 8–10 minutes until softened and the onions are translucent, stirring occasionally.
  4. Add Flavor Enhancers: Stir in the minced garlic, thyme, and bay leaves. Cook for 1 minute until fragrant. Add the tomato purée and cook for a further 2 minutes, stirring constantly, to deepen its flavor.
  5. Deglaze: Pour in the white wine. Bring to a simmer and scrape the bottom of the pot vigorously to lift any remaining flavor bits. Reduce the liquid by about half (approx. 5 minutes).
  6. Combine and Submerge: Return the seared trotters to the pot. Add the chicken stock and sherry vinegar. The liquid should almost cover the trotters; add a splash more stock if necessary.
  7. Initial Simmer: Bring the stew to a gentle simmer. Once simmering, reduce the heat to the lowest setting possible, cover the pot with a tight-fitting lid, and transfer to a preheated oven at 150°C (300°F), or maintain a very low simmer on the stovetop.
  8. The Wait: Cook for 3 to 3.5 hours, checking every hour. The trotters are ready when the meat is extremely tender and easily pulling away from the bone.
  9. Rest and Defat: Remove the pot from the heat. Carefully lift the trotters out and set them aside. Skim any excess surface fat from the broth using a ladle or a fat separator. (For cleanest results, chill and scrape off the solidified fat cap.)
  10. Final Seasoning and Beans: Return the broth to the heat. Add the rinsed butter beans and the Worcestershire sauce. Simmer gently for 5–10 minutes to heat the beans through and allow the stew to reduce slightly.
  11. Taste and Adjust: Return the meat to the pot. Taste the stew and adjust the salt, pepper, and crucially, the acidity (add a small splash more sherry vinegar if it tastes too heavy).
  12. Serve: Ladle the rich stew, ensuring each serving gets a trotter piece, into deep bowls. Garnish with fresh parsley and serve immediately with crusty bread.