Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Brined pigs' trotters
2 x Carrots
1 x Stick celery
1 x Onion
6 fl Wine vinegar
1 x Melted butter
1 x Dried breadcrumbs
1 pn Allspice

Get plain pig's trotters from your butcher and then brine them for 24
hours. Once they've been brined long enough, bandage them with several
strips of cheesecloth, or tie them several times around the short way
with string, since they will try with all their might to fall apart
into many pieces while cooking. Put into a pot with the vegetables,
and cover with water and the vinegar. Simmer gently for 6 or 7 hours.
Allow to cool in the liquid. -- To serve, split the trotter in two
the long way and roll in melted butter and dried breadcrumbs mixed
with a pinch of allspice. Heat slowly under a broiler, or in the oven
at 350 F, until hot and crisp on the outside. Serve with mustard and
horseradish for those who like such things....and LOTS of wet wipes
and paper towels. . Basic brine for trotters: . 12 1/2 cups water:
3/4 lb sea salt: 3/4 lb brown sugar: 2 oz saltpeter (optional): 1 t
juniper berries: small piece ungrated nutmeg: 1 bay leaf: 3 sprigs
thyme: 1 t black peppercorns: 4 cloves. Put all ingredients in a pan,
bring to boiling point, skim and remove from the heat. Let cool.
Add trotters, weight down with a very clean stone or other
nonreactive weight, and leave for 24 hours. (The spices are also
optional if you're in too much of a hurry.)

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