Meat
Hind
Hind trotters are the rear feet—often slightly meatier, classic for French pied de cochon, Korean jokbal, and rich stocks. Long cooking turns tough skin luxurious. Braise with aromatics until quivering-tender; finish under a grill for colour if desired. Jokbal-style soy-ginger braises suit hind feet. Debone carefully for stuffed trotter presentations. Save every drop of cooking liquid for sauces and beans.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.1 g
- Saturated Fat 4.73 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.3 mg
- Sodium 63 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 63.3 g
- Energy 202 kcal
- Water 63.3 g
- Protein 21.1 g
- Fat 12.1 g
- Saturated Fat 4.73 g
- Monounsaturated Fat 4.73 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.68 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.26 mg
- Vitamin B5 — Pantothenic Acid 0.57 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 448 mg
- Major Minerals 447 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.68 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.26 · vitamin-b5-pantothenic-acid: 0.57 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.3 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Hind of Pork: composition reflects this culinary part relative to the whole ingredient.
History
French classical cuisine stuffed and breaded hind trotters as a bistro classic.
Korean jokbal houses specialised in soy-braised hind trotters for late-night eating.
Aspic and headcheese makers counted on hind-trotter gelatin for a firm slice.