(*) Lardons: bacon cut into uniform strips without pork rind and cartilage.
Work 4 days in advance
Bring the marinade to boil, cool it down to 50 °C and pour it on the meat placed in a suitable container (according to the regulations in a cooking box).
Put weights on the pickled meat, cover it and keep it cooled down.
After 4 days, remove the meat from the pickle and drain. Allow pickle to bubble, skim and strain.
Heat the fat, fry the meat and the halved pig’s trotters, then remove. In the remaining fat, start by steaming the bacon, then the pearl onions, strain, extinguish with the marinade, add the gravy and simmer.
Add meat and pig’s trotters, season and steam covered for 1 1/2 hours. Add liquid as needed.
When cooking is complete, remove pig’s feet, loosen from bones, cut into tender strips and return to sauce.
Add cream, bring to a boil, season.
Our tip: Use bacon with a fine, smoky note!
Related Recipes:
Pig’s Feet, Pig’s Ears and Sow’s Trunk in MadeiraHave the butcher chop the pigs’ feet, remove any bristles from the ears and trunk by scarfing, wash and...
Matjes Bean Salad with Mustard Dressing(about 15 min) Cut the beans a little on the top and bottom, cut them into diagonal pieces and blanch them al...
Maties VariationPerhaps your new favorite bean dish: Clean the beans, cook them in salted water until tender and cool. Cut...
Deer Liver Pâté1. a fresh roe deer liver is well skinned, put 1 hour in clear salt water and after drying five times through...
Vogerlsalat with Strawberries and Green Asparagus StalksA more wonderful asparagus recipe: From the asparagus spears, remove the peel from about the lower third from...
Minced Porcini Mushroom Pâté with Tomato Sauce From the SteamerFor the minced porcini pâté, pour boiling water over porcini mushrooms and set aside. Roast pine nuts in a...
Spicy Beef with CabbageCut meat into strips and mix with soy sauce. Marinate for approx. thirty minutes with the lid closed. Remove...
Braised Leg of Venison with Autumn VegetablesA delicious mushroom dish for any occasion! 1. deboning the leg of venison and cut into 6 pieces as...
Buckwheat GnocchiMaybe your new favorite bean dish: Gnocchi: make potatoes with peel. Peel and finely dice onions, fry in oil...
Venison Shank with Chanterelles and SparrowsHeat the fat in a large roasting pan and fry the venison in it until hot all over. Add the onions and roast...