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Crispy Pork Trotter

24 oz Batch Size
24 Portion per Batch
Quantity
(A)
Unit Ingredients
10 oz pork trotters
10 oz ham hocks
4 oz pork skin
6 oz  stone ground mustard
2 oz fresh oregano
1 oz fresh thyme
 1/8 oz Salt
 1/8 oz pepper
24 oz Bread crumbs, pulsed fine
8 oz Flour
18 oz Eggs

Cook the trotters, ham hocks and skin as you would cook a stock, but save all of the meat and skins instead of throwing them out. Remove both the cartaliage and bones from the ham hocks and trotters but save the meat. Grind the meat and skins to form uniform size and season to taste. In a Bowl combined the meat with the mustard and half of each herb.  Form into log using plastic wrap to roll uniformly and freeze to set shape and make breading easier. Combined breadcrumbs and the rest of the herbs together; removing the plastic from around the meat, bread the logs. (first flour, then egg, then bread crumbs, back to egg and then finish with bread crumbs again) Fry at 350 degrees until golden brown. Cut 1 oz medallions from logs and serve.

***** The recipes are mostly listed in oz but remember that this is cooking and it’s all about how it taste so us it more as a guide line for what to use**** These are my ideas and recipes and have been tested by me at NECI. Enjoy them.****** If you are wanting to scale the recipe up or down please see my post about recipe conversion which can be found by clicking on the link*****

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