Recipe: Breaded and Grilled Pig's Feet Saint-Antoine

You can prepare this recipe up to 3 days in advance by keeping the finished pig's feet in the refrigerator, and longer if you freeze them individually.

1 The day before around noon, in a large oven-safe pot, place your pig's feet, add your carrots, leek, celery, bay leaves, garlic and onion on top, salt lightly, add 12 crushed peppercorns, then pour in 4.25 qt (4 liters) of water or broth and cover.

2 Bring your pot to a boil, skimming for about ten minutes.

3 Preheat your oven to 175°F (80 °C) (about 175 °F).

4 Put your pot in the oven and you won't take it out until the next morning. Don't worry, at this temperature you barely use any electricity.

5 Then, carefully skim the fat from the top of your broth, remove your pig's feet onto a baking sheet and let them cool.

6 Meanwhile, remove your vegetables, cut them into small cubes, then divide them among 4 small cups and pour broth to fill them. Once cold, put them in the refrigerator. The broth will then turn into a jelly and your appetizer will also be ready.

7 In a bowl, pour the mustard and egg, then mix well and transfer to a shallow dish. Mix your breadcrumbs with the porcini powder and pour into another shallow dish.

8 Coat your pig's feet first in the mustard mixture, then in the breadcrumb mixture, and place them in the freezer for 10 minutes.

9 Preheat your oven to broil setting, place your pig's feet on a large baking sheet and put them in the oven until they are nicely golden. Serve for example with small sautéed potatoes or a nice salad.