Pieds de Cochon
A traditional and rustic dish where pig trotters are slow-braised until tender, bathed in a robust and aromatic tomato sauce.
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200 min
Francesa
4 servings
The story behind
Pieds de Cochon are the epitome of nose-to-tail cooking, a tradition that values every part of the animal. It is a dish that requires patience; slow cooking is essential to transform the texture of the trotters into something incredibly melt-in-the-mouth. I love how the tomato sauce, enriched with the braising juices, balances the richness of the meat. It is a dish of yesteryear, a flavor that connects us to our roots and to a kitchen that wastes nothing.
Instructions
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1Blanch the trotters in boiling water for 10 minutes and drain.
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2In a large pot, sauté the onion and garlic until golden brown.
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3Add the trotters, white wine, and crushed tomatoes; cover with water or broth if needed.
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4Cook over very low heat for at least 3 hours until the meat is very tender and falling off the bone.
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5Adjust seasoning and serve hot, sprinkled with fresh parsley.
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