Grilled Pigs' Trotters Recipe
Ingredients
| 4 large pigs' trotters, cleaned and split lengthwise, and soaked for 24 hr. | ||
| Onion | 1 Large, quartered | |
| 2 carrots, thickly sliced | ||
| Bouquet garni | 1 | |
| 2 sticks celery, coarsely chopped | ||
| Salt | To Taste | |
| Black peppercorns | 10 To taste | |
| 50 g / 2 oz / 2/3 cup dried breadcrumbs | ||
| Butter | 2 Tablespoon | |
Directions
Put trotters in a large saucepan with vegetables, herbs, and seasoning.
Cover with cold water, and bring to boil.
Remove scum with a slotted spoon, cover and allow to simmer for about 3 hr.
When tender, remove from the pot, and allow to cool.
Bone carefully. (Strain the cooking liquid and set aside for soup.)
Melt butter gently in a saucepan.
Coat trotters with melted butter, and roll in breadcrumbs.
Place trotters under a medium grill, and cook gently until golden.
Serve sizzling hot, with French mustard.
Cover with cold water, and bring to boil.
Remove scum with a slotted spoon, cover and allow to simmer for about 3 hr.
When tender, remove from the pot, and allow to cool.
Bone carefully. (Strain the cooking liquid and set aside for soup.)
Melt butter gently in a saucepan.
Coat trotters with melted butter, and roll in breadcrumbs.
Place trotters under a medium grill, and cook gently until golden.
Serve sizzling hot, with French mustard.
Chef
