Main ingredients 🥩
Whole pig trottersBay leavesClovesCoriander seedsGreen onionsWhole garlic clovesHoney
Striker Chef's Sous Vide Whole Pig Trotters BBQ
A whole pig trotter dish that is sous vide for over 10 hours with herbs and spices until the inside is incredibly tender, then grilled to a crispy finish.
🙋 Recommended for
- ⭐ Those who want to impress with an overwhelmingly stunning meat dish after a full day of effort at a campsite.
- ⭐ Those who want to enjoy a Western-style, crispy-on-the-outside, tender-on-the-inside BBQ pig trotter, a twist on the classic Korean version.
Ingredients needed 🛒6 servings
- Whole pig trotters 1 (about 3kg)
- Bay leaves 3-4 leaves
- Cloves a little
- Coriander seeds a little
- Green onions 2 stalks
- Whole garlic cloves 10 cloves
- Honey 3 tbsp
Recipe 🍳
- Clean the surface of the whole pig trotters by burning off any remaining hairs with a torch, then wash with water.
- Place the cleaned trotters in a sous vide bag or large container, and add bay leaves, cloves, coriander seeds, green onions, whole garlic cloves, and honey.
- Using a sous vide machine, set the temperature to around the mid-70s°C and cook for at least 10 hours at low temperature.
- Once sous vide is complete, remove the moist trotters and score the surface skin in a dense crosshatch pattern.
- Grill over charcoal or in an oven until the outer skin is golden brown and crispy.
- Tear or slice the finished whole pig trotters BBQ into bite-sized pieces and serve with sauerkraut or fresh wrap vegetables.
- Clean the pig trotters by burning off hairs with a torch.
- Place the trotters in a sous vide bag with spices, green onions, garlic, and honey.
- Sous vide at around 75°C for more than 10 hours.
- Score the softened trotter skin in a crosshatch pattern.
- Finish by grilling or baking until the skin is crispy.
Cooking tips 💡
- Since the meat becomes very tender after long sous vide, be careful not to break it when removing from the bag.
- Searing the skin crispy on the grill is essential to achieve the "crunchy outside, tender inside" texture reminiscent of Schweinshaxe.
- Serving with German-style sauerkraut or spicy wrap vegetables helps cut the richness.
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