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A pig's trotter in front of carrots and onions. A pig's trotter, also known as a pettitoe, [1] is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s. [2]
Crubeens (from Irish crúibín, meaning "pig's trotter") [1] [2] are an Irish dish made of boiled pigs' feet. They are traditionally eaten by hand, like corn on the cob. [ 3 ] Crubeens can include the pigs' calves, and can be consumed fried, broiled, baked, or otherwise prepared.
In Vietnam, food made of internal organs is popular. Some dishes like Cháo lòng, Tiết canh use pig's internal organs as main ingredients. Cỗ lòng, a suite of boiled internal of pigs is a delicacy. Bún bò Huế is a noodle soup made with oxtail and pigs' knuckles, often made including cubes of congealed pigs' blood.
Jokbal (Korean: 족발) is a Korean dish consisting of pig's trotters cooked with soy sauce and spices. [1] It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine. [2] Additional ingredients used can include onion, leeks, garlic, cinnamon, and black pepper. [3]
The dish has two layers of meat. The upper layer, about half an inch thick, is 'pigskin aspic', while the lower layer is half red and half white, made from boiling pig's trotter and pigskin until gelled, forming 'meat aspic'. The traditional method of preparing the dish involves boiling the trotter with Saltpeter, resulting in a crimson hue ...
To make basic eggnog, you begin by separating the egg yolks from the whites. Next, you whisk the egg yolks and sugar together in a bowl, then add the milk, cream and spices.
The main ingredients of pork knuckles and ginger stew are pig trotters, ginger, sweet vinegar, eggs, salt, and oil. The tradition is to cook this dish in a tall earthenware pot with a glazed interior. The acidic vinegar and cooking method will leach metals from iron pots into the stew, more so than with water based stews.
Hydnum repandum, commonly known as the sweet tooth, pig's trotter, [7] wood hedgehog or hedgehog mushroom, is a basidiomycete fungus of the family Hydnaceae. First described by Carl Linnaeus in 1753, it is the type species of the genus Hydnum .