Andy Broadley
quam pulchra es amica mea quam pulchra
- Oct 14, 2004
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- UK-Labour
Abiel said:What is that???
PIGS FEET WITH FRENCH GREEN LENTILS
Try to buy pig's feet, or trotters, that are long, with half or all of the shank attached. The shank will provide more meat and skin, for a nicer wrapper.
To Cook the Pig's Feet
Split the trotters lengthwise. Place a bed of mirepoix and aromatics (carrots, onions, leeks, bay leaves, thyme sprigs, and parsley stems) in the bottom of a rondeau, or deep straight-sided braising pan. Place the trotters skin side down over the mirepoix. Sprinkle the top with more mirepoix and aromatics. Add chicken stock to cover by 2 inches. Cover the pot with a lid and bring to a simmer over medium heat.
Transfer the pot to a 300ûF. oven and cook for about 6 hours, or until the meat is falling away from the bones. Remove from the oven and cool for an hour to make them easier to handle.
Remove the trotters from the liquid, debone them, and discard the bones. Remove the meat, shred it, and reserve. Remove any sinew still attached to the pig's skin. The skins will become the wrappers, so scrape them with a knife to make it a uniform thickness. Refrigerate both the skin and the meat to chill. Strain the cooking liquid and reserve.
Lentils are good for you, or so I'm told
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