Pig’s Feet

By corlear

Les Pieds de Cochon

Preparation: 10 minutes
Cooking: 4 hours
Process of taking out the salt: one night

Ingredients

• Optional:
• 4 salted pigs feet
• 800 g potato
• thyme and laurel
• 1 bunch parsley
• flour
• 25 g butter
• peanut oil
• salt
• pepper
• sliced fresh bacon
• white leek

Details

Servings 4

Preparation

Step 1

1. Cut the feet in two long ways. Put them in a big pan with cut side against the bottom. Cover with a lot of cold water and let them soak for 12 hours changing the water twice.
2. Drain and dry the half feet of the pig. Heat some butter in a big pan adding a little bit of peanut oil. Put the feet in the pan and let them brown turning them two or three times.
3. Sprinkle some flour on the feet and turn them one more time. Let cook for 2 minutes and then put some boiling water in the pan sufficient to cover the feet.
4. Add 2 sprigs of thyme crumbled, 2 laurel leaves, the parsley and some pepper. When the water is simmering, cover and cook very slowly for 3 hours.
5. Peel the potatoes, wash them, dry them and cut them in big slices or in cubes. Put them in a pan and add salt and pepper. Add additional water if you need it and continue cooking for a good half an hour and cover.
6. Mince some parsley. At the end of the cooking drain the pigs feet and put them on a big plate. Take out the laurel and the parsley and put the potatoes with some of the pig cooking liquid around the pig feet. Sprinkle with the finely minced parsley and serve right away with mustard.

You can add sliced fresh bacon and white leek.