Honey-roasted Pig's Trotters with Vegetables

Cooking time:    1 hr
Serves:                5

What you need

5 John Penny pigs' trotters
Small jar of honey
100g demerera sugar
3 red chillis - split but not sliced
Water
4 potatoes per person
Splash of olive oil
Pinch of salt

4 carrots
5 hard boiled eggs

How to cook

Put the pig trotters in a large pan and cover with water. Bring to the boil and simmer for 45 minutes or more depending on the size.

You'll know when they're ready as the meat will fall away from the bone when you prod them. When they're ready, take them out of the water and place on a baking tray.

At this point, heat the oven to Gas 4, 180°C, 160°C, 350°F.  Score the skin on the meat and pour on the honey to coat the trotters, then sprinkle brown sugar over them according to taste.

Leave to set and put more honey on top and add the chillis before placing them in the oven.  Cook for 15 minutes or until they are crisp and brown.

For the vegetables: Peel and cut the potatoes according to size. Put in a colander and run under cold water to get out the starch.  Cook on a baking tray with olive oil and salt for 45 minutes.

Hard boil 5 medium sized eggs.  Peel and slice into 2.

Cut and peel carrots. Boil until soft, drain and put in a spoonful of honey. Put back on the heat stirring to cover all the carrots with honey.  Serve the eggs with the hock trotters.

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