Pieds de Cochon à la Sainte-Menehould

🕒 Prep: 30 min
🔥 Cook: 4 hours
🍽 Serves: 4
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Pieds de Cochon à la Sainte-Menehould is a classic French dish that transforms humble pig's trotters into something truly special. With a crispy, golden exterior and a savory mustard sauce, it’s a delightful culinary experience that’s surprisingly easy to tackle at home. Perfect for adventurous cooks looking to try something new!

Ingredients for Pieds de Cochon à la Sainte-Menehould

Pig's trotters are the star of the show, providing a rich, gelatinous texture once cooked. Onion, carrots, and celery form the aromatic base for our stock, infusing the trotters with subtle sweetness and depth. Garlic adds a punch of flavor, while black peppercorns and bay leaves bring a gentle spice and herbal note. The breadcrumbs create the perfect crispy coating when fried. Dijon mustard is key to our tangy sauce, enhanced by a touch of honey for sweetness, and white wine vinegar for acidity.

Tips & Tricks

  • Make sure the trotters are fully submerged in water to cook evenly.
  • For extra flavor, add a splash of white wine to the simmering pot.
  • Chill the trotters slightly before breading to help them hold their shape.
  • If you prefer, use panko breadcrumbs for an extra-crispy texture.

Serving Suggestions

Pair these crispy trotters with a light, crisp salad to balance the richness of the dish. A side of creamy mashed potatoes or a simple potato salad complements the flavors beautifully. For beverages, a chilled white wine or a light-bodied beer would be perfect to round out the meal.

Frequently Asked Questions

Can I prepare the trotters in advance?
Yes, you can simmer them a day ahead and refrigerate. Just bread and fry them before serving.
What if I can't find pig's trotters?
You might try substituting with pork hocks, though the texture will differ slightly.
How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Pieds de Cochon à la Sainte-Menehould Recipe Walkthrough

Start by placing the pig's trotters in a large pot with the chopped onion, carrots, celery, garlic, black peppercorns, and bay leaves. Cover everything with water and bring it to a boil. Once it's bubbling, reduce the heat and let it simmer for 3-4 hours until the trotters are tender and the flavors have melded beautifully.

When the trotters are tender, remove them from the pot and let them cool just enough to handle. Now set up your breading station by placing flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Season the flour with salt and pepper. Coat each trotter in flour first, then dip it in the eggs, and finally give it a generous coating of breadcrumbs.

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully place the breaded trotters in the skillet and fry them until they're beautifully golden brown and crispy on each side, which should take about 3-5 minutes per side.

While the trotters are frying, whisk together the Dijon mustard, honey, white wine vinegar, and olive oil to create a smooth mustard sauce. Serve the crispy trotters hot with the mustard sauce on the side for dipping.

Why You'll Love This Recipe

  • Combines rich flavors with a satisfying crunch.
  • A unique and impressive dish to serve guests.
  • Perfect for those who love exploring traditional recipes.
  • The mustard sauce adds a tangy balance to the dish.
  • Great way to appreciate an underutilized cut of meat.

Ingredients

4 pig's trotters
1 large onion, chopped
2 carrots, sliced
2 celery stalks, chopped
6 cloves garlic, minced
1 teaspoon black peppercorns
3 bay leaves
2 cups breadcrumbs
2 large eggs, beaten
1 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying
1 cup Dijon mustard
1 tablespoon honey
2 tablespoons white wine vinegar
1 tablespoon olive oil

Step-by-step Instructions

1. In a large pot, add pig's trotters, onion, carrots, celery, garlic, black peppercorns, bay leaves, and cover with water.
2. Bring the pot to a boil, then reduce heat and let simmer for 3-4 hours until the trotters are tender.
3. Remove trotters from the pot and let them cool slightly.
4. Prepare a breading station with three bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with breadcrumbs.
5. Coat each trotter in flour, then dip in eggs, and finally coat with breadcrumbs.
6. In a large skillet, heat vegetable oil over medium-high heat.
7. Fry breaded trotters until golden brown and crispy, approximately 3-5 minutes per side.
8. For the mustard sauce, whisk together Dijon mustard, honey, white wine vinegar, and olive oil until smooth.
9. Serve crispy trotters with mustard sauce on the side.

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