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Recipe · Champagne
Pied de cochon Sainte-Menehould
Slow-cooked breaded pig's trotters
⏱ 360 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4cleaned pig's trotters
2carrots
2onions
1bouquet garni
4whole cloves
1 tablespooncoarse salt
Peppercorns
100 g (3½ oz)breadcrumbs
50 g (2 oz)melted butter
Strong mustardcoarse salt, pepper
- 4 cleaned pig's trotters
- 2 carrots
- 2 onions
- 1 bouquet garni
- 4 whole cloves
- 1 tablespoon coarse salt
- Peppercorns
- 100 g (3½ oz) breadcrumbs
- 50 g (2 oz) melted butter
- Strong mustard coarse salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Tie each trotter in a clean cloth so it keeps its shape.
- Put in a large stockpot with the carrots, studded onions, bouquet garni, salt and pepper.
- Cover with cold water, bring to a simmer and cook for 5 to 6 hours over very low heat.
- Lift out the trotters and let them cool in their cloths under a light weight.
- Unwrap carefully.
- Brush each trotter with mustard and roll in breadcrumbs.
- Drizzle with melted butter and sprinkle with flaky salt.
- Brown in the oven at 200°C (400°F) for 20 minutes, turning halfway.
- Serve piping hot: the bones turn crisp and can be eaten whole.
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