Frozen pork trotters - any suggestions?

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Frozen pork trotters - any suggestions?

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Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Thu Jun 11, 15 7:22 am Post subject: Frozen pork trotters - any suggestions?

Yesterday a neighbour gave me: 9 pork trotters, 4 pigï¿½s ears and a lot of belly fat. All frozen together in a big lump. I could only just fit it in our freezer.
I intend to make the trotters into stock to freeze in batches; cook the ears; and would like to make the fat into crackling and lovely dripping. Itï¿½s all more or less organic.
The trouble is, I have to defrost and deal with the whole lot in one go. And I would have preferred just one pigï¿½s worth, instead of two! Iï¿½ve offered half on Streetbank (https://www.streetbank.com) and freecycle, but I donï¿½t expect many reactions.
Has anyone got suggestions?
Do you live near here (Ilminster) and want half of it?
Can I freeze crackling, or will it keep a long time as it is?
Will it help if you add salt to the crackling?
Thanks! Love AW.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Jun 11, 15 7:32 am Post subject:
I wouldn't give a second thought about half defrosting and separating, and re freezing.

Tavascarow

Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall

Posted: Thu Jun 11, 15 8:10 am Post subject:
Slow cooked with honey, soy & five spice powder.

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Thu Jun 11, 15 8:17 am Post subject:

Nick wrote:

I wouldn't give a second thought about half defrosting and separating, and re freezing.

And then, after cooking it, freezing it again?

Annemieke

Joined: 26 Feb 2013
Posts: 131
Location: Somerset UK

Posted: Thu Jun 11, 15 8:19 am Post subject:

Tavascarow wrote:

Slow cooked with honey, soy & five spice powder.

The whole lot: feet (actually, there are 8...), ears and fat together?

dpack

Joined: 02 Jul 2005
Posts: 46348
Location: yes

Posted: Thu Jun 11, 15 10:43 am Post subject:
if the fat has the skin i would go for salt it ,boil it slowly for a while,bag in sections and freeze for quick crackling ,larding roasts etc etc .

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Jun 11, 15 11:50 am Post subject:

Annemieke wrote:

Nick wrote:

I wouldn't give a second thought about half defrosting and separating, and re freezing.

And then, after cooking it, freezing it again?

I'd happily let them defrost enough to break apart, and then refreeze the bits I didn't want to use there and then. And refreeze after cooking. But, then, I have an immune system. A couple of hours at room temperature isn't going to do any harm, as long as you're not serving to old or sick or babies.

NorthernMonkeyGirl

Joined: 10 Apr 2011
Posts: 4640
Location: Peeping over your shoulder

Posted: Thu Jun 11, 15 12:45 pm Post subject:

Nick wrote:

Annemieke wrote:

Nick wrote:

I wouldn't give a second thought about half defrosting and separating, and re freezing.

And then, after cooking it, freezing it again?

That's what I'd do if I didn't have room to deal with it all at once.
(I'd render the fat down for lard in a slow cooker, that stores fine, crackling/skin in the oven, chase the dog with an ear, and something vaguely Chinese for the trotters)

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Jun 11, 15 12:51 pm Post subject:
Incidentally, does this mean there's a pig left alive, but with only three feet?

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Jun 11, 15 12:58 pm Post subject:

Annemieke wrote:

Tavascarow wrote:

Slow cooked with honey, soy & five spice powder.

The whole lot: feet (actually, there are 8...), ears and fat together?

You missed this post Nick. Unless Annemieke's already gnawed one off the frozen lump.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Thu Jun 11, 15 1:02 pm Post subject:
Oh yeah.

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