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ANYTHING sounds better in french ?! 🙂
I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt.
Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one of my all time favorite second cuts.
Pigs trotters are very versatile, they are great fried, steamed, braised, and pickled.
The following dish was created today in my kitchen and, I must say, it was absolutely delicious (and pretty to look at, to boost).
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Bon Appetit ! Life is Good !
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More “Pig’s Goodies” on ChefsOpinion
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Wiki on Pigs Trotters
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More about Pigs Trotters
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Pied De Cochon
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Pied De Cochon
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- poach pigs feet in salted water, drain, rinse, cover with salted water, simmer until very tender but NOT falling apart (about two hours)
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- meanwhile, blanch baby bok choy
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- shock in ice water
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- drain
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- after 1 1/2 hours, add kosher salt, chili paste, garlic paste, grated ginger, sliced onions to the soup
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- after 2 hours, add fresh shiitake mushrooms
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- also add blanched, rinsed sliced rice cakes and blanched, sliced lotus roots
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- simmer slowly until pigs feed are done,, check / adjust seasoning
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- add bok choy and chili paste (optional) to serving plate
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- add pigs feet, rice cake and lotus roots
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- ladle soup over all ingredients
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- Pied De Cochon
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- Pied De Cochon
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- Pied De Cochon
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