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 liters (4.25 qt) of water or broth and cover.

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

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