These Pork Trotters in Garlic Tomato Sauce are a true gourmet delight — slow-braised until fork-tender, then simmered in a rich sauce of garlic, tomatoes, herbs, and red wine for deep, complex flavor. This dish brings together the best of comfort and sophistication, offering a silky mouthfeel and intense umami taste that will impress even the most refined palates.
Pork trotters (pig’s feet) may not be the most commonly seen cut in everyday cooking, but they’re a treasure trove of flavor and texture when prepared right. The natural collagen in the skin and bones breaks down during long cooking, creating a thick, glossy sauce that clings beautifully to polenta, mashed potatoes, or crusty bread.
Popular in many global cuisines — from Spanish pata de cerdo to Italian zampone , and Asian braised pork feet — trotters bring richness and depth that elevate any meal. This version takes inspiration from Mediterranean flavors, combining sweet caramelized garlic, ripe tomatoes, and fragrant herbs for a modern twist on a traditional dish.
Whether you’re looking to explore offal cooking, host a dinner party, or simply try something new and indulgent, this gourmet trotter dish will not disappoint.
Serve it with creamy polenta, roasted vegetables, or over pasta for a truly memorable dining experience.
Ingredients (Serves 4–6):
For the Trotters:
- 2 whole pork trotters (cleaned and split)
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Braise:
- 1 onion, chopped
- 4 garlic cloves, smashed
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 can (400g) crushed tomatoes or tomato puree
- 1 cup red wine (or chicken broth)
- 2 cups beef or chicken stock
- 2 sprigs fresh rosemary or thyme
- Bay leaf
- Salt and pepper to taste
Optional Garnish:
- Chopped parsley
- Grated Parmesan cheese
- Crusty bread or polenta (for serving)
Instructions:
Step 1: Prepare the Trotters
Rinse the trotters thoroughly under cold water and pat dry. Season generously with salt and pepper.
In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear the trotters on all sides until golden brown — about 4–5 minutes per side. Remove and set aside.
Step 2: Sauté the Aromatics
In the same pot, add onions, garlic, carrots, and celery. Cook for 3–4 minutes until softened and lightly browned.
Add crushed tomatoes, red wine (or broth), and stir to deglaze the pan.
Step 3: Braise the Trotters
Return the trotters to the pot. Add stock, rosemary, thyme, and bay leaf. Bring to a gentle boil, then reduce heat to low.
Cover and let simmer slowly for 2.5–3 hours , turning occasionally, until the meat is very tender and starts to pull away from the bone.
Step 4: Finish the Sauce
Once cooked, remove the trotters and strain the sauce if desired. Return the sauce to the pot and simmer for another 10–15 minutes to reduce slightly and intensify flavor.
Adjust seasoning with salt and pepper as needed.
Step 5: Serve
Place each trotter on a plate and spoon the warm sauce over the top. Serve with creamy polenta , mashed potatoes , or crusty bread to soak up the rich sauce.
Garnish with fresh parsley and grated Parmesan if desired.
Pro Tips:
- Use a pressure cooker or Instant Pot to shorten cooking time to about 45–60 minutes.
- Substitute pork trotters with beef shank or oxtail for a similar texture and richness.
- For extra depth, add mushrooms or pancetta to the braise.
- Letting the dish rest overnight enhances the flavor even more!
