Pig 's Feet and Ear Stew
|Pigs feet||3 , cleaned, rinsed, split, large bones removed, the meat cut into pieces|
|Pig ears||5 , cleaned, parboiled and cut into pieces|
|Carrots||2 , cut into halves|
|Onions||2 Large, quartered|
|Leeks||2 , cut into halves|
|Mixed spices||1 Teaspoon|
|Boiling onions||12 Small|
|Potatoes||4 Medium, quartered|
|Garlic||2 Clove (10 gm)|
|Chopped fresh parsley||2 Tablespoon|
|Chopped fresh chervil||2 Tablespoon|
Put the pig's feet and ears into a large pot with the carrots, the large onions and the leeks.
Season with salt, pepper and a pinch of mixed spices and add the bouquet garni.
Cover the contents of the pot with water and bring it to a boil.
Reduce the heat to medium, cover the pot and cook for one hour.
Melt the butter or lard in a large skillet and saute the small onions until they are golden.
Meanwhile, strain the stew, reserving the cooking liquid.
Pat the pig's feet and ears dry with paper towels.
Add them to the onions and lightly brown them all over about 15 minutes.
Stir in the flour, then stir in 1 to 2 cups [1/4 to 1/2 liter] of the cooking liquid the meat should barely be covered.
Bring the liquid to a boil, stirring.
Add the potatoes, season again with salt and pepper and another pinch of mixed spices, and add the shallots and garlic.
Cover the skillet and cook over medium heat for 30 minutes; the potatoes should be tender but intact.
Just before serving, sprinkle the stew with the parsley and chervil.