Recipe: Pig's Foot in Walnut Crust

Name: Pied de porc en panure de noix
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4 portions
Ingredients: Timbale de lentilles blondes de La Planèzecèpes et lardons de magret fumé.Pied de porc en panure de noix pour 4 personnes :4 Pieds de porc propres et échaudés(mis a l'eau froide reprise 2 minutes d'ébullition puis refroidis sous le robinet).Bouillon : thym laurier un peu d'ail 1 carotte, 1 oignon clouté de 3 clous de girofle un peu de céleri et du vert de poireau sel et poivre mignonnette.10 cerneaux de noix sèches mixés avec 150 g de panure2 œufs battus avec 5 cl d'huile et une grosse cuiller de moutarde forte.250 g de lentilles blondes de la Planèze*30 g de cèpes secs trempés 15minutes50 g de magret fumé taillé en lardonssel et poivre du moulin

By chef patrick ★ ★ ★ ★ ★ 5/5 (1 reviews) Meat

Prep 15 min

Cook 240 min

Total 4h15

Servings 4 serv.

Ingredients for 4 servings

Timbale of blonde lentils from La Planèzeporcini mushrooms and smoked magret bacon.

Pig's foot in walnut crust for 4 people:
4 clean pig's feet, blanched (placed in cold water, brought to boil for 2 minutes, then cooled under running water).
Broth: thyme, bay leaf, a little garlic, 1 carrot, 1 onion studded with 3 cloves, a little celery and leek greens, salt and pepper mill.
10 dried walnut kernels ground with 150 g of breadcrumbs
2 eggs beaten with 5 cl of oil and a large spoon of strong mustard.
250 g of blonde lentils from La Planèze*
30 g of dried porcini mushrooms soaked for 15 minutes
50 g of smoked magret cut into lardons
salt and pepper mill

Step-by-step directions

Ideally, you should start this recipe the day before.

1- Around your area, find small pieces of wooden crates so you can make 8 splints the same length as your pig's feet, place 1 on top and 1 underneath, then tie them in 3 places so they stay straight during cooking.

2- In a large pot, pour all your broth ingredients, add 6 liters of water, salt (lightly) then add your pig's feet, cook for 3.5 hours at a very low boil.

3- After 2 hours of cooking, remove 1 liter of this cooking liquid, strain it, it will be used later to moisten our lentils.

4- When your feet are cooked, remove them from the broth* and let them cool completely.

5- In a small pot, add a little duck fat or walnut oil, then sweat your dried porcini mushrooms, drained and cut into small squares, and your smoked magret lardons, add your lentils, then add your liter of pig's foot cooking liquid that you had kept, cook gently for 20 minutes.

6- Here your feet are cold, remove the splints, then prepare 2 dishes, one with your beaten eggs and the other with the walnut breadcrumbs, coat them first in egg (anglaise) then in breadcrumbs, then place them in the freezer for 15 minutes.

7- Preheat your oven to 240°(th8)

8- Place your feet in an oven-safe dish, drizzle with a little oil, and in the oven for about 10 minutes roast them on all 4 sides.
Serve on hot plates, you can also add finger bowls (smiles) and a small portion of lentils on the side.
*La Planèze is a volcanic region in the heart of Cantal.
* Above all keep the broth, not only will it transform into delicious soup but when you degrease and strain it the next day

Porc Noix Lentilles Pied de porc Panure