Place the pig's feet and ears into a large pot along with fennel, carrots, sage, tarragon, rosemary, onions, bay leaves, celery and lemons, and then cover ingredients with vegetable stock or water. Bring to a rolling boil and then immediately reduce the heat. Simmer for a minimum of 6 hours, testing for tenderness with a knife as you go. The ears will be cooked before the feet, so remove them sooner or add them to the pot later. When the flesh is tender, remove the pot from the heat and let it rest in the cooking liquid for 20 minutes.
Serve the cooked trotters and ears with a ladle-full of broth from the pot and some crispy French bread.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	266.98 Kcal (1118 kJ)
Calories from fat	50.72 Kcal
		% Daily Value*
Total Fat	5.64g	9%
Cholesterol	51.6mg	17%
Sodium	113.59mg	5%
Potassium	474.07mg	10%
Total Carbs	36.96g	12%
Sugars	5.13g	21%
Dietary Fiber	7.24g	29%
Protein	14.51g	29%
Vitamin C	26mg	43%
Vitamin A	0.3mg	10%
Iron	2.8mg	16%
Calcium	131.3mg	13%

Amount Per 100 g
Calories	53.3 Kcal (223 kJ)
Calories from fat	10.13 Kcal
		% Daily Value*
Total Fat	1.13g	9%
Cholesterol	10.3mg	17%
Sodium	22.68mg	5%
Potassium	94.64mg	10%
Total Carbs	7.38g	12%
Sugars	1.02g	21%
Dietary Fiber	1.44g	29%
Protein	2.9g	29%
Vitamin C	5.2mg	43%
Vitamin A	0.1mg	10%
Iron	0.6mg	16%
Calcium	26.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

5

Points
6

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
low cholesterol

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