Cooking pigs’ trotters

Brawn is very nice in sandwiches with a bit of pickle.

  • 10 mins preparation
  • 9 hrs 30 mins cooking
  • Serves 4
  • Print


  • 8 pigs’ trotters
  • water to cover
  • 4 dried chillis
  • 8 whole allspice
  • 12 peppercorns
  • 8 cloves
  • 2 bay leafs
  • 10 whole coriander seeds
  • 2 bay leaves
  • 2 peeled cloves of garlic
  • 2 teaspoon salt


  • 1
    Put the trotters in a pot and cover with water and spices. Bring to the boil and simmer for about four hours, or until the skin and meat is falling off the bones. Alternatively, you could cook them in a pressure cooker asI did, at maximum pressure for about 40 minutes.
  • 2
    When the trotters are cooked, reserve the liquid and pull them out to cool. Strip the meat off and place this in a small oblong container. When you’ve finished, pour over the liquid that’s still warm, to fill the container.
  • 3
    Cool it completely, then refrigerate. In the morning you should be able to turn the brawn out onto a plate, ready to slice up for lunch.


If you want to make a larger brawn you could add different pieces of pork, such as shanks, or any other meat you have.

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