Pig Feet is an old classic dish. Usually, they are served cold with their solidified jelly. They are very delicious to eat hot, right when they are cooked. If pig feet are left over after the Christmas buffet, they can be cooked grilled.
Recipe and how to cook pig trotters – 4 servings
- 5 fresh pig feet
- 1 yellow onion
- 3-4 peppercorns
- Bouquet garni
- 0.5 leeks (the green)
- 2-3 parsley stalks
- 1 sprig of fresh thyme
- 1 bearing blade
How to prepare pig trotters
Ask to have the pig feet split on the length of the dish. Remove any hairs, scrape them well and remove loose cartilage pieces. Soak the pig feet for a few hours, change the water a few times. Tie puree, parsley, thyme, and bay leaf together with the cotton yarn.
Put the pork feet in a pot and pour in so much cold salted water (about 1 tablespoon of salt per liter of water) that it just covers. Boil, shred and put in the peppercorns, onion, and bouquet garni. Boil on low heat until well cooked and the bones start to loosen (about 2 hours).
Take the pork feet out of the casserole and place them in a bowl (remove bone that has come loose) and strain the shovel over them. Let them cool in the shovel, which solidifies. Serve the pork feet cold with its solidified shovel-like jelly and with pickled beets.
Tip: Remaining pig feet can be mustard grilled. Cut off the legs and spread mustard on the pigs’ feet. Turn them into wheat flour, then into beaten eggs, and lastly into breadcrumbs. Fry them golden brown in butter on low heat. Serve with cooked peas and potato puree.