Crispy Pigs Feet

By corlear

Les Craquants de Pieds Porc

Ingredients

• 4 pigs feet
• 4 large carrots, peeled and sliced into rounds
• 1 large onion, thinly sliced
• 1 bouquet garni
• 1 soup spoon of dehydrated veal stock
• 1 glass of dry white wine
• salt
• freshly ground pepper
• 4 leaves of feuille de brick (thin pastry sheets)
• oil
• butter
• water

Preparation

Step 1

Cut the trotters in half lengthwise; brown in a casserole with oil and butter, add the carrots and onions. Deglaze with white wine and cover with water.

Add the bouquet garni, the veal stock, salt and pepper and bake in 180c oven for 2 hours. Stir from time to time.

Allow to cool. Remove the bones, cartilage, onions and bouquet garni. Form it into a square container, put into the refrigerator for 5 hours allowing it to firm up to be cut into eight "sticks.” Butter the pastry leaves and cut in half.

Wrap each stick with the pastry and place on a baking sheet. Bake at 180-200c for 10 minutes.

Serve with a salad.

Enjoy