“Pork feet style Sainte-Menehould”

Directions

1. Rinse the pig’s feet under cold water and dry them. ≈ 2 min
2. Place two feet together, facing each other, with a 80 cm (approximately 31.5 inches) long Nylex band between them (use very tightly woven fabric strips if you don’t have a Nylex band). ≈ 3 min
3. Place the chopped carrots, the onion studded with cloves, the bouquet garni, and a pinch of coarse salt in a pot. ≈ 3 min
4. Fill with water until the feet are covered. ≈ 10 min
5. Bring to a boil over high heat, then reduce the heat and simmer gently for about 4 to 4.5 hours, or 1.20 hours in a pressure cooker. ⏱ 5 hr
6. Allow the pork feet to cool slowly, then carefully remove the skin to preserve their shape. ⏱ ≈ 20 min
7. Preheat the oven to the maximum temperature and on the “grill” setting. ⏱ ≈ 10 min
8. Dip the feet in the beaten eggs, then in the breadcrumbs. You can dip twice for a thicker coating. ≈ 10 min
9. Bake the pork feet in the oven for 40 minutes. Turn them over halfway through the cooking time. ⏱ 40 min
10. You can also grill them gently on the barbecue, but that’s not really the traditional way to prepare them in Sainte-Menehould. ⏱ ≈ 10 min
11. Serve very hot, with a puree of split peas and mustard from Reims. ≈ 2 min