Pied de Cochon
I so want this dish. Everything that makes my taste buds well up is there: pork, foie gras, some fat, a few veggies, demi glace. What more could one ask for?
Has anyone ever really tried pigs feet? My Grandpa absolutely adored pigs feet, and would be very excited whenever Mom brought them to him. I suspect that my Grandma thought that they were disgusting, so would grudgingly cook the trotters for him when she needed to. Then again, I don't even know if they were pickled or boiled up or something else. My only other experiences with feet (besides my last day at IDC, when I got stuck in a traffic jam resulting from a truck filled with animal parts, including feet, had overturned on 101 near San Mateo, and I was definitely not looking for the culinary experience) has been chicken's feet at dim sum, which I thought were way to much effort for the reward. It's not that I'm opposed to working for my food - crab is hard work and worth it - but the chicken feet just weren't worth it.
I looked up pied de cochon in Mastering the Art of French Cooking; no recipe. Perhaps in Volume 2. I also found a few recipes online, but am a bit leary. Any ideas?
Comments
Pigs feet are closely related to pork hocks and can be used as a substitute for pork hocks in some recipes. I've had great success with them in red beans and rice. They're also good pickled. And, of course, there are some pretty good Chinese food recipes for pigs feet. We don't waste anything.
Posted by: J. Gaw | April 9, 2008 10:03 AM