Pig's Feet Ste Menehould
|Pig's feet||8 , scraped with a knife, singed and rinsed|
|Coarse salt||To Taste|
|Onion||1 , stuck with 2 whole cloves|
|Stock||2 1⁄2 Cup (40 tbs)|
|Dry white wine||2 1⁄2 Cup (40 tbs)|
|Softened butter||1 Tablespoon|
|Bread crumbs||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)|
Soak the pig's feet in cold water to cover for several hours.
Drain them, coat them heavily with coarse salt, and leave them in the salt for two days.
When ready to cook the feet, rinse off the salt and tie them up well, two by two, to keep them intact during cooking.
Cover with cold water, bring to a boil, drain immediately and rinse in cold water.
Put them in a pot with the bouquet garni, onion and carrot.
Pour over enough stock and wine to cover them.
Cook, covered, over very low heat, or in a 300° F. [150° C] oven for at least four hours.
Remove the pig's feet from the pot and allow them to cool.
When they are cold, take off the strings and cut each pig's foot in half lengthwise.
Brush the halves with butter, roll them in dry bread crumbs, and broil them until they are golden brown on both sides.