Tony Bilson's Pork Trotter's Recipe

Pork Trotters

Ingredients
4 Trotters per bag
2 Eshallots
2 Cloves Garlic
2 Sprigs Thyme
1 Bay Leaf
Salt and Pepper
200ml White Wine

Ingredients for the Stuffing (Farce)
2kg Shoulder of Pork
1kg Pork Fat
5 Eggs
1 Bunch Parsley Chopped
80g Black Truffle Chopped
100ml Port
100ml Brandy
100g Foiegras Chopped
Salt and Pepper

1.Cryo-Vac all the ingredients and cook in the combi oven (Steam) at 88?C overnight

2.The next day remove from the bag and pick out all the bones and foreign material

3.Lay flat on tray and weigh down in fridge for 30minutes

4.In the mean time make the stuffing

5.Line the bench with cling film and over this place another layer of cling film

6.Other the cling film lay one large sheet of crypenette and on top of this a 25cm by 15cm piece of pork trotter at room temperature

7.Pipe a line of the stuffing along the trotter and roll all together. Tie the end together. After this roll in aluminium foil

8.Cook in the oven (Steam) at 88?C till the centre is 55?C

For the stuffing:

1.Sauté the shallots, thyme and garlic in butter until soft, but with no colour. Cool

2.Mince the pork meat

3.Mince the pork fat twice

4.In a large bowl mix all the ingredients together and put into a piping bag.