Now, if you don’t want to go through the complication of cooking trotters properly and trotters are a beautiful dish, most countries have some sort of trotter dish. But if you do not want to go through the trouble of actually cooking a trotter, cooking pig’s teeth, the other thing you can do with pig’s teeth that is completely like one of the greatest utilities of pork feet would be fortifying a stock, to thicken a stock. Generally what you're looking for when you're making a stock, assuming that you're really high in collagen, most chefs ask for joints. You're not going to find many more or better joints than in a pig’s foot. And this will add a velvety texture to a demi-glazed that you could not get out o, which I mentioned, just beef bones alone. So I would definitely recommend getting yourself some exp to fortified stock with and for their price per pound, it’s usually even cheaper than beef bones, so definitely worth using.
With the hand here, I am going to start off by removing the skin. The next step in producing my hams, my boneless hams, at this point in time, this is what would be considered a bone-in ham, a restaurant would cook this off just like so if they were cooking off a bone-in ham. I'm going to be producing some boneless hams because it wouldn’t be much fun if I just said, this is ham and that there, so I'm going to take off the end of the tail, the other part of the tail, the curly part is on the other half of the pork. This is the other part of the hip bone. You saw the other half of this hip bone over top of the top sirloin. Now, with pork, when we refer to the butt, we’re referring to the shoulder. However the actual—the ass part of the butt of the pig is the top sirloin. This is the leg of the pork, otherwise referred to as the ham in Canada.
In beef, the leg of the beef is referred to as the hip. So all these really fun nomenclature and depending on country to country, everything has got a different nomenclature, and so in Canada we borrow nomenclature and then we define—and then we differentiate our nomenclature because we have a lot of influence from both Britain and France. There is a tendency to use a little bit of both. Now, like with the top sirloin, the shape of this bone is curved, and there is a ball and socket. There is a socket connected to this part and the femur bone, which runs right through this section of the leg is the ball that goes into the socket of the hipbone. Those two are connected inside is—there is a tendon that connects the socket from the ball through the socket. And so, if you were to take a look there, you can begin to see that tendon, the socket and the ball from the femur.
There is a hole here, if I remove the rest of this oyster meat, on the exposed side of the H bone, what I'm basically going to do is you try to get some sort of leverage out of this hole. Now if you use your finger, the textbook says never to use your finger because you're exposing your finger to slipping and you could possibly cut yourself. So a textbook way of doing this would be to take a steel and use that as leverage. However, most seasoned butchers would prefer to use their finger, they find it a lot easier, a lot easier to control the work. But because this is going to be broadcasted on the interweb, it’s probably smart of me to show the public the safest method.
Okay, so there is your hipbone. My femur starts here.
Transcription by:
Scribe4you Transcription Services