Sunday Brunch

Crispy pig's trotters recipe

They might sound unusual, but Simon Rimmer's oriental-style trotters are packed with Eastern flavour

Serves 4-6


  • 1 kg trotters, trimmed and prepared
  • 1 tbsp black peppercorns
  • 1 bay leaf
  • 2 tbsp sea salt
  • 1 tbsp coriander seeds
  • Vegetable oil, to deep-fry

For the sauce

  • 1 piece lemongrass, bruised
  • 175ml soy sauce
  • 1 piece ginger, cut into matchsticks
  • 1 clove garlic, crushed
  • 2 chillies, finely chopped
  • 75g soft dark brown sugar
  • Juice of 2 limes
  • 1 tbsp fish sauce
  • 1 tsp cornflour, mixed with water to make a paste

To serve

  • Limes, sticky rice and coriander


  1. Put the trotters, black peppercorns, bay leaf, sea salt and coriander seeds in a pan, add enough water to just cover them, bring to boil and simmer for about 1½ hours until tender, then drain and cool slightly.

  2. Deep-fry for about 12 minutes at 160°C until crispy and blistered.

  3. For the sauce, in a pan place the lemongrass, soy, ginger, garlic, chilli, sugar, limes and fish sauce. Bring to a simmer for 5 minutes, then stir in the cornflour and heat until thickened.

  4. Serve with lime wedges, sticky rice and coriander.


Average rating: 3.5/5
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Sunday Brunch

Next episode: Sunday 27 April 9.30AM on Channel 4

Last Broadcast: Sunday 20 April 9.30AM

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