1. Thats brilliant! I’m so happy you liked it, and acv sounds like a great substitute, since apple and pork go so well together! Yup, there isn’t actually much meat, but whatever meat there is, its deliciously gelatinous! Not sure about a whole pigs head but I’ve tried stewing pork ears in soy sauce and spices and its delish, maybe ill post it one day:)

    • @Shuhan: Awesome, glad you saw my post! Thanks for the great recipe. I’ve got a couple of recipes in mind for the ears – one is to stew them, then fry until crispy and serve on a salad; the other is a classic Chinese red braise, stewed, chilled and sliced into long slivers. Mmmm…

  2. Yummmmm, It’s nice to see you appreciating the whole animal like that..I guess your our very own Illawarra Hugh F W…..I seriously am not sure my boys would go for spitting out toe-nails though..lol….
    The recipes you are thinking of sound delicious.
    Many many years ago it was these Gelatinous joints that were boiled up to make gelatine..no shop bought gelatine back then.

    Darren, email me your address so I can send you on some garlic seed, you were one of the entries that won!

    • @nellymary: Hehe, I had to wait for a night I was home alone to cook this! Not much interest from the rest of the family :-). The “trotter gear” recipe turns into a nice pot of jelly, which can be added to stews, risottos, soups, etc for a flavour kick. I can’t wait to make it! I’ve emailed you about the garlic seed.

    • @Shuhan: Thanks, I’m glad you did! I’m going to try one ear poached, similar to your recipe, and the other one fried crispy.

    • @Mandy: Yeah, those Farmstead Meatsmiths have a bunch of great videos on Vimeo. They also have a series of eBooks coming out, which look like real crackers!

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