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Pork trotters are mostly gelatin and connective tissue. Cleaned before sale, they are added to stocks and stews to thicken gravy; slow cooking breaks down the collagen, yielding tender meat and a rich broth.
Pork trotters are mostly gelatin and connective tissue. Cleaned before sale, they are added to stocks and stews to thicken gravy; slow cooking breaks down the collagen, yielding tender meat and a rich broth.