Recipe: Breaded and Grilled Pork Trotters St Antoine

Name: Le pied de porc pané et grillé St Antoine
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 portions
Ingredients: St Antoine est le saint patron des charcutiers.Cette recette est très proche de celle de la recette dite "A la Sainte Menehould"4 pieds de porc bien nettoyés2 carottes épluchées1 beau poireau épluché et lavé1 gros oignon clouté de 3clous de girofle1 branche de céleri coupée en 22feuilles de laurier2 gousses d'ail juste épluchées10 g de cèpes secs mixé4 cuillers a soupe de moutarde a l'ancienne1 œuf100 g de chapelure sèchesel, poivre en grains

By AFTouch-Cuisine ★ ★ ★ ★ ★ 5/5 (2 reviews) Meat

Prep 20 min

Cook 12 min

Total 32 min

Servings 4 serv.

Ingredients for 4 servings

St Antoine is the patron saint of butchers.

This recipe is very close to the one called "A la Sainte Menehould"
4 pork trotters, well cleaned
2 peeled carrots
1 large leek, peeled and washed
1 large onion studded with 3 cloves
1 celery stalk cut in half
2 bay leaves
2 garlic cloves, just peeled
10 g of dried porcini mushrooms, ground
4 tablespoons of whole grain mustard
1 egg
100 g of dry breadcrumbs
salt, peppercorns

Step-by-step directions

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

1- The day before around noon
In a large ovenproof pot, place your pork trotters, add your carrots, leek, celery, bay leaves, garlic, and onion on top, salt lightly and add 12 crushed peppercorns, add 4 liters of water or broth and cover.

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

3- Preheat the oven to 80°C (gas mark 3).

4- Put your pot in the oven, do not remove it until the next morning (don't worry, at this temperature you consume almost no electricity).

5- Then carefully degrease the top of your broth, remove your pork trotters onto a baking sheet and let them cool.

6- Meanwhile, remove your vegetables, cut them into small cubes then distribute them into 4 small cups, pour broth to fill them, as soon as it is cold, refrigerate them, this broth will then turn into jelly so your appetizer will also be ready.

7- In a bowl, pour the mustard and egg then mix well and pour into a dish, then mix your breadcrumbs and porcini powder and pour the same into a dish.

8- Coat your pork trotters, first in the mustard then in the breadcrumbs, and place them in the freezer for 10 minutes.

9- Turn on your oven to broil setting
Place your pork trotters on a large dish and put them in the oven until they are well browned.
Serve for example with small sautéed potatoes or a nice salad.
I dedicate this dish to my dear wife Annie who loved it.

Salade estivale Cuisine traditionnelle