Ste. Menehould Pig’s Feet
pig’s feet, scraped, singed and rinsed
onion, stuck with 2 whole cloves
2 1/2 cup
2 1/2 cup
dry white wine
How to Make Ste. Menehould Pig’s Feet
- Let the pig’s feet soak in cold water for several hours.
- Desiccate them and coat them thoroughly with coarse salt.
- Let the feet stay marinated in salt for two days.
- After two days’ time, rinse off the salt from the feet and tie them up well, two by two to remain intact during cooking.
- In a large pot, cover the tied feet up with cold water and bring it to a boil.
- Drain immediately once the boiling point has been achieved. Rinse it in cold water.
- In a pot, place the feet and toss in the bouquet garni, onion, and carrot.
- Pour over stock and wine just enough to cover them sufficiently.
- Cover and cook for at least four hours over low heat or at 150 degrees C in the oven.
- Remove the feet from the pot and let them cool.
- Once cold, pull off the strings and slice each foot into half lengthwise.
- Using a brush, apply softened butter over the halves and roll them in the breadcrumbs.
- Broil them until they turn golden brown on either side.
- Menehould Pig’s Feet is an ancient French recipe that has a historical significance. The dish originated from the Saint-Menehould city where King Charles VII was visiting and ate Pig’s Feet there in the 15th century.
- The popularity Ste. Menehould Pig’s Feet achieved was through Alexandre Dumas’s story that links the exile of King Louis XVI in the 18th century to Ste. Menehould Pig’s Feet.
Sainte-Menehould is a small French town that is in 130 miles east of Paris.