Serves 8
210 min
Spicy Creole Pickled Pig's Trotters
Recipe GLPR29f14266945305
Traditional Creole pickled pig's trotters with a spicy kick. Tender, gelatinous trotters are cured and pickled with aromatic spices for a bold, savory delicacy. Perfect as an appetizer or main course, these trotters deliver authentic Louisiana flavor with every bite.
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Ingredients
10 whole Pig's trotters, scrubbed well
1⅝ cups Kosher salt, divided
½ cup Cane sugar
2 tbsp Curing salt
1 tbsp Black peppercorns
1 tbsp Red pepper flakes
4 whole Bay leaves
6 cloves Garlic cloves, crushed
4 sprigs Fresh thyme sprigs
3 quarts Water
Directions
Rinse the scrubbed pig's trotters under cold running water to remove any remaining debris. Place them in a large pot and cover with water.
Add 1 1/2 cups kosher salt to the pot with the trotters and bring to a boil over high heat. Once boiling, reduce heat to medium-low and simmer for 2 to 3 hours, until the trotters are very tender and the meat easily separates from the bone.
Remove the trotters from the cooking liquid using a slotted spoon and allow them to cool slightly. Once cooled, cut or leave whole as desired, and transfer to a clean glass jar or ceramic container.
In a medium saucepan, combine 3 quarts of fresh water, cane sugar, curing salt, the remaining 2 tablespoons of kosher salt, black peppercorns, red pepper flakes, bay leaves, crushed garlic cloves, and fresh thyme sprigs.
Bring the pickling brine to a boil over medium-high heat, stirring occasionally until the sugar and salts are completely dissolved. Allow the brine to cool to room temperature.
Pour the cooled brine over the cooked trotters in the jar, ensuring they are completely submerged. Cover the jar and refrigerate for at least 7 days before serving to allow flavors to develop.
Serve the pickled trotters cold or at room temperature. They will keep refrigerated for up to 3 months.
