Smoked Trotter Stew

Posted on Tue August 27, 2019.


  • 4 pork trotters
  • 50 g duck fat
  • 1 brown onion, sliced
  • 3 tsp salt
  • 1 head of garlic, halved
  • 3 cinnamon quills
  • 1 knob of ginger, sliced thickly
  • 4 star aniseed
  • 1 cup white wine
  • 3 celery sticks, chopped
  • 2 carrots, peeled and chopped
  • 600 g smoked ham hock (on the bone)
  • 5 bay leaves
  • 4 small sprigs of rosemary
  • 2 cups cooked cannellini beans
  • 1 handful of parsley


  • Remove skin from the trotters with a small sharp knife and discard.
  • Heat duck fat in a large pot and brown trotter bones. Remove and set aside.
  • In the same pot sweat off the onion with salt until translucent.
  • Add the garlic, cinnamon, ginger, star anise and stir it all for a bit.
  • Add white wine and cook for a minute more until almost dry.
  • Return trotters to the pot with celery, carrots, ham hock and 3.5 L of water.
  • Bring to the boil and skim off any impurities that rise to the surface.
  • Add the bay leaves and rosemary.
  • Reduce heat to a simmer and leave it for 2 hours. Top it up if need be.
  • The hock should be nice and tender now so fish it out while it's still hot, set it on a plate and strain everything out of the stock.
  • Drop the hock back into the stock and let it cool (this will keep it tender and juicy).
  • When it reaches room temperature pull it out onto a wide chopping board and peel off the skin, discard and
  • separate the flesh from the bone, add a sprinkling of parsley, roughly chopped at the last minute.
  • Ladle into bowls over the pork and beans. 
  • Best enjoyed cool.