3
10
4
8
1/4
3
1
1
1/2
------
1-1/2
ar
2
------
ar
|
oz
oz
oz
t
t
---
oz
oz
---
|
Pig Feet (1)
Leeks
Carrots
Turnip
Peppercorns
Parsley sprig
Thyme sprig
Bay Leaf
Salt
-- Finish
Butter
Bread crumbs
Butter
-- Serve with
Mustard
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Caution: these are very filling, which has caused me to
develop a non-traditional serving style (see
Serving).
Make: - (4-1/2 hrs / alt 6 hrs - 1 hr work)
- 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.
- 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.
- 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.
- Pull Pig Feet from the pot, drain and cool enough to handle
but not cold. Remove all the bones working from the cut side.
- 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.
- Grill or Broil Pig Feet until golden brown on all sides.
- Melt 2 oz Butter. Arrange hot Pig Feet on a heated
platter and drizzle with hot butter. Serve hot with Mustard.
- Alternate: Take the pig feet from the broiler
or grill and let cool, then refrigerate until very firm so they
slice nicely.
- 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.
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