Pork Feet Deboning
by
Henrique Gilberto
Pig trotters are utilized in many styles of cuisines. Here, you will learn a good technique for easily, quickly, and safely debone them.
- Level
Advanced
- Cooking
40m
- Overral
1h+
- Ready
Pig Trotter
1
Pig's Trotter & Chicken
Large Pig Trotter
2Fermented Chili Paste
1tbspMustard Leaf
2Fresh Coriander Seed
4tbspSage
½ bunchCoriander
1 bunchHoney
1tspBucatini
Rice Wine Vinegar
¼ cupWorcestershire Sauce
1tbspHeavy Cream
150mlWhite Wine
1 ⅓ cupGarlic
1 headOlive Oil
3tbspSalt
½tbsp
Equipment
Gauze Cloth
Butcher's Twine
Food Processor
Oven Safe Pot
Pig Trotter
1
Pig's Trotter & Chicken
Large Pig Trotter
2Fermented Chili Paste
1tbspMustard Leaf
2Fresh Coriander Seed
4tbspSage
½ bunchCoriander
1 bunchHoney
1tspBucatini
Rice Wine Vinegar
¼ cupWorcestershire Sauce
1tbspHeavy Cream
150mlWhite Wine
1 ⅓ cupGarlic
1 headOlive Oil
3tbspSalt
½tbsp
Equipment
Gauze Cloth
Butcher's Twine
Food Processor
Oven Safe Pot
Pork Feet Deboning
Henrique Gilberto
Make a small V-shaped cut between each toe of the pig trotter
Clean the tips of the toes by cutting the skin with a knife
Cut around the bone at the top of the trotter with the tip of a knife, getting as close to the bone as possible
Fold the skin back and continue to cut around the bone. When you reach the ankle, twist the bone. Cut the tendons between the ankle bone and the foot bone. Pull them apart
Continue to fold back the skin and cut around the pork foot bone using the tip of knife
Cut into the joint, holding it firmly with a kitchen towel. Twist, cut, and remove the joint
Pull the skin back to its original state. Reserve in the refrigerator
The pork foot is clean and ready to use