What are the best tips for cooking pork trot?
pork trusters or feet and hocks pig can be prepared in many ways, but sometimes require special attention. One of the most important things to do before cooking pork trot is to clean them to make sure they are without hair, blood and other undesirable elements. Almost all recipes also cook pork trotters in two stages, the first is the parboiling, which chooses meat, dull the mountain and released collagen and other tissue inside the cut. Real methods for creating food from trotters range from the production of dense steamed to deep fried pieces of meat and differ from one country to another. There are some recipes demanding to work for pork trotters, such as the production of French Terina made of meat, which can be reproduced on a plate for an interesting presentation.
Some chefs use several tricks to prepare pork trot for cooking. An anexation wayEnsure that the skin of the trotters is not stray hair, it is briefly singing the meat over the open flame. This causes any hair to light and burns quickly, even if the meat needs to be washed after this procedure. Cisors are also usually cooked in water from 10 to 30 minutes to draw any blood and remove unpleasant tastes that could be stored in the skin and collagen. Another way of milder taste is to soak the trot into milk or light acetic mixture.
The first step in most recipes for pork trotters is to cook meat in fresh water after cleaning. It cooks meat and releases the tissues inside to be more easily defeated or easier to decay in the liquid. Flaming water with herbs, such as thyme, sage or rosemary and aromatics such as onion and celery, can give trottotters before using the main spice.
When cooking pork trot, it is best to leave mjezte on bones when it is prepared in stew or soup because the bone ensures a certain depth of taste and pomThe gelatin in the meat can be reinforced. Alternatively in dishes that are dry, the meat is usually best removed from the bone, so it can be treated and eventually served and easier to eat. When removing meat from the bone, it is to the chef to determine whether it is also removed and used collagen and other tissue. In most cases, pork trotters should be almost fully cooked during parboiling, which means that the meat should not be cooked for a long time in any cooking method. Excessively cooked meat can be hard, dry from the inside and unpleasantly greasy on the outside.