Trotters
Trotters are cooked by lengthy poaching, they can be coated with breadcrumbs and grilled or served with a piquant sauce. The gelatine that they contain makes them useful for enriching stews and jellied stock.
Photos taken: Athens Central Market, Trotters at 0.73 euro a kilo
I think I am seeing the Filipino kitchen in this LEGGY picture. Was it Pochero dish in the Philippines?
Haven’t had these in ages… Schatzli.. 🙂 They taste wonderful in vinegar and soya sauce.. and ginger of course.. 🙂
Oh this makes me crave for paksiw na pata! Ruth (paruparongbukid) sent me two packs of bulaklak ng saging
how are you doing, mate? 😉
Boil till soft with vinegar and toyo at bulaklak ng saging.
Sarap!
BONI
HUMBA…
jan
Hi schatzli, salamat at napadaan ka! Di pa ako nakadaan sa yo kahapon, birthday mo pala! A Blessed Birthday to You! Pero dumaan ako sa food blog mo twice & left messages, few days ago. Maybe you were busy w/your trips (sarap!), so di mo nakita, kasi you didn’t answer my question. I saw UK, Med, Oslo, Greece, on your profile, where are you based? Kumusta na?
SCANNS: am everywhere no joke intended,,,I am now in athens I willbe back in UK next week
I was travelling when you first left me a message..
M & I just boil these for hours either we just let the water reduce and make a gravy ( like the way his mother prepares)
or… when these trotters are soft we put them in the oven.
DUTCHIE: Think pochero uses flank am not too sure but not trotters.
I sometimes prefer the hock the upper part but I have a friend who works at the meat market and every now and then he gives me these.