Pig trotter tartines

Pig trotter tartines

By
From
The Beef Club
Serves
4
Prep
85 mins
Cooking time
210 mins
Photographer
Marie-Pierre Morel

Ingredients

Quantity Ingredient
2 pig trotters
1 tablespoon pork rillettes
1 tablespoon wholegrain mustard
3 sprigs tarragon, chopped
1 shallot, chopped
4 slices sourdough bread
1 garlic clove, halved
125g montgomery’s cheddar

The stock

Quantity Ingredient
1 carrot
1 onion
1 leek
1 stick celery
1 teaspoon dried coriander
2 cloves
1 teaspoon white pepper
2 garlic cloves
2 sprigs thyme
2 bay leaves
sea salt
freshly ground black pepper

Method

  1. Blanch the pig trotters in a pot of salted water for 10 minutes. Leave to cool. Wipe to remove any impurities.
  2. Make the stock by washing and, where necessary, peeling carrot, onion, leek and celery. Put the vegetables into a large saucepan or stockpot and add the rest of the stock ingredients along with the trotters. Cover the contents with water, bring to the boil on a high heat and then reduce the heat. Simmer gently for 3 hours until soft.
  3. Allow to cool in the stock for about 1 hour. Drain.
  4. Preheat the oven to 160°C.
  5. Remove the skin from the trotters to access the meat and gelatinous parts; remove any cartilage. Chop the meat finely. Mix with the rillettes, mustard, chopped tarragon and shallot in a bowl and season.
  6. Toast the bread on one side only, then rub the toasted side with the cut-side of the garlic clove. Spread with the trotter and rillette mixture, sprinkle with the grated cheese and put in the oven for 10 minutes.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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