Ingredients with Measurements:
- 4 pig's trotters, cleaned and trimmed
- 1 large fennel bulb, sliced
- 2 large tomatoes, chopped
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup white wine
- 2 tablespoons olive oil
Special Equipment Needed:
- Large Dutch oven or heavy-bottomed pot with lid
- Tongs
Step-by-Step Instructions:
1. Preheat oven to 350°F.
2. In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add pig's trotters and brown on all sides, about 8-10 minutes. Remove from pot and set aside.
4. Add onion and garlic to the pot and sauté until softened, about 3-4 minutes.
5. Add fennel, tomatoes, bay leaves, thyme, oregano, paprika, salt, and black pepper. Stir to combine.
6. Pour in chicken broth and white wine. Bring to a simmer.
7. Return pig's trotters to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer to the preheated oven.
9. Bake for 2-3 hours, or until the pig's trotters are tender and falling off the bone.
10. Remove from oven and let cool for a few minutes.
11. Using tongs, carefully remove the pig's trotters from the pot and place on a serving platter.
12. Spoon the fennel and tomato mixture over the pig's trotters.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 370
Fat: 20g
Carbohydrates: 11g
Protein: 33g
Substitutions for ingredients:
- Pork hocks or shanks can be substituted for pig's trotters.
- Chicken broth can be substituted with vegetable broth or water.
- White wine can be substituted with chicken broth or apple cider vinegar.
Variations:
- Add chopped carrots and celery to the fennel and tomato mixture.
- Use fresh herbs instead of dried herbs.
- Add a can of white beans to the fennel and tomato mixture for added protein and fiber.
Tips and Tricks:
- Make sure to clean and trim the pig's trotters before cooking.
- Browning the pig's trotters before adding the vegetables adds flavor and helps to seal in moisture.
- Use tongs to carefully remove the pig's trotters from the pot to avoid breaking them apart.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a covered pot over low heat until heated through.
Presentation Ideas:
Serve on a large platter with the fennel and tomato mixture spooned over the pig's trotters.
Garnishes:
Sprinkle with chopped fresh parsley or cilantro.
Pairings:
Serve with crusty bread and a green salad.
Suggested Side Dishes:
Roasted potatoes or mashed potatoes.
Troubleshooting Advice:
If the pig's trotters are not tender after 2-3 hours of baking, continue to bake until they are falling off the bone.
Food Safety Advice:
Make sure to clean and trim the pig's trotters thoroughly before cooking. Always wash your hands and utensils after handling raw meat.
Food History:
Pig's trotters have been a popular ingredient in many cultures for centuries. They are often used in traditional dishes such as French cassoulet and Chinese hot pot.
Flavor Profiles:
The combination of fennel and tomatoes gives this dish a sweet and savory flavor with a hint of licorice from the fennel.
Serving Suggestions:
Serve with a glass of white wine or a cold beer.
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