Serving
(click to enlarge)

Grilled Pig Feet
France
  -   Pieds de porc grillés
Serves
Effort:
Sched:
DoAhead:  
8 app  
**
4-1/2 hr  
Yes
This French recipe presents Pig Feet without the bones and with a crispy crust over the gelatinous center. Caution: these are very filling, which has caused me to develop a non-traditional serving style (see Note-2). Deboning is rather messy, so I suggest doing this part well ahead.






3
10
4
8
1/4
3
1
1
1/2
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1-1/2
ar
2
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ar

oz
oz
oz
t



t
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oz

oz
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Pig Feet (1)
Leeks
Carrots
Turnip
Peppercorns
Parsley sprig
Thyme sprig
Bay Leaf
Salt
-- Finish
Butter
Bread crumbs
Butter
-- Serve with
Mustard
  1. Wash PIG FEET well. If not already done, split in half lengthwise (see Note-1). Put in a pot with water to cover well and bring to a boil for 3 minutes. Pour them out in the sink and rinse. Clean the pot and return the pig feet to it. Pour in enough cold water to cover the pig feet well.
  2. Trim LEEKS to white and light green parts and cut into chunks. Cut CARROTS into 1 inch lengths. Dice Turnip about 3/4 inch. Mix.
  3. Put everything except Finish items in the pot with the pig feet. Add cold water to cover if needed and bring back to a boil. Set to simmer slowly until the pig feet have 3 hours total cooking time.
  4. Pull Pig Feet from the pot, drain and cool enough to handle but not cold. Remove all the bones working from the cut side.
  5. Melt 1-1/2 oz Butter. In a bowl, tumble Pig Feet with the Butter until coated. Then roll them in Bread crumbs to coat on all sides.
  6. Grill or Broil Pig Feet until golden brown on all sides.
  7. Melt 2 oz Butter. Arrange hot Pig Feet on a heated platter and drizzle with hot butter. Serve hot with Mustard.

  1. Alternate:   Take the pig feet from the broiler or grill and let cool, then refrigerate until very firm so they slice nicely.
  2. Slice to the thickness you desire (1/2 inch or thicker). Place in a pan or on foil in a 400°F/200°C oven until nicely hot. Arrange on a heated platter and serve with Mustard.
NOTES:
  1. Pig Feet:   These weigh about 1 pound each and should be sawed in half lengthwise by your butcher - or you can do it yourself driving a razor sharp Chinese cleaver knife through with a soft faced mallet. For details see our Pig Feet page.
  2. Serving:   Traditionally these are taken from the grill directly to a heated platter and served whole (see Photos). The problem is, a whole piece is so filling it's likely to ruin you appetite for much else. Pig feet don't have much fat but they're almost pure protein, and the buttered bread crumbs don't make them any lighter. This has caused me to develop an alternate serving style.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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