Pig’s Feet with Rémoulade Sauce

By corlear

Pieds de Porc Rémoulade

Ingredients

• For the Rémoulade:
• 6 pig’s feet, split lengthwise (about 4½ pounds)
• 2 bay leaves
• ½ teaspoon thyme
• 1 leek, cooked
• 1 peeled carrot
• 4 to 5 sprigs parsley
• ½ teaspoon black pepper
• 5 cups beef or chicken stock
• salt, if necessary—depending on the stock
• ½ tablespoon French mustard
• 1 egg yolk
• ½ teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1 ½ tablespoons wine vinegar
• ¾ cup vegetable oil, or half olive and half vegetable oil
• ½ cup chopped onion
• 3 tablespoons herbs—parsley, chives, chervil, tarragon (Use only fresh herbs, even if you just have parsley.)

Preparation

Step 1

Place all ingredients in a large casserole. Bring to a boil, cover tightly and simmer very gently for 4½ hours. Set aside.

With a whisk, work the mustard, yolk, salt, pepper, and vinegar in a bowl for 1 minute. Add the oil slowly, mixing with the whisk to have all ingredients blend together. It should have the consistency of a very light mayonnaise.

The feet should be sewed lukewarm. Lift from the broth with a slotted spoon. Drain on a towel. Arrange on a serving platter removing the biggest bone. Sprinkle the chopped onion over the meat, pour the sauce over and sprinkle the herbs on top. It is better if allowed to macerate for 1 hour before serving.