Sous Vide Trotter Cromesquis | Recipe by

Trotter Cromesquis cooked sous vide

Trotter Cromesquis cooked sous vide Pork
  • COOK TIME: 16 hours
  • PREP TIME: 30 minutes
  • DIFFICULTY: Difficult
  • SERVES: 4


  • 4 pig’s trotters
  • 100ml of beef stock
  • 4 lemon grass sticks
  • 8 garlic cloves
  • 4 sprigs of thyme
  • 2 carrots
  • 2 celery sticks
  • lemon juice
  • salt
  • 2 egg yolks
  • flour
  • 50g of breadcrumbs
  • vegetable oil, for deep frying


This delicious sous vide trotter recipe by chef Adam Stokes has been recreated for our SousVide Tools with kind permission from the Great British Chefs


  1. Fill and preheat your water oven to 71.5°C
  2. Place the trotters in a vacuum cooking pouch along with the stock, thyme, lemongrass and garlic and seal using a vacuum sealer
  3. Submerge the pouch into the water oven and cook sous vide for 16 hours
  4. Once cooked, remove the trotters from the sealer bag and set the stock aside for later. Now remove the skin from the trotters then slice into Julienne strips. Place the slices in a bowl
  5. Dice the carrots and celery into small pieces and add to the bowl with the trotter meat. Take the stock you reserved earlier and add 150ml to the bowl. Use the salt and lemon to season
  6. Use a half gallon tub to store chill the mixture in the fridge
  7. When chilled the mixture will set, thanks to the natural gelatine found in the meat. Turn out the set mixture before cutting into cubes
  8. Take three bowls and put some flour in one, an egg wash in the second and the 50g of breadcrumbs in the third bowl. Roll the cubes in the flour then dip them in the egg wash and lastly, the breadcrumbs. Repeat until all of the cubes have been covered and then transfer to the fridge and leave overnight, uncovered
  9. Before serving, take the cubes from the fridge and fry in a deep fat fryer set to 180°C for 3 minutes. Serve alongside black pudding and crusty bread
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