Pig's Foot (Au Pied du Cochon) – a delicious recipe with onions, garlic, rosemary, tomatoes, mushrooms, pork stock. Easy to follow and perfect for any occasion.
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Preheat oven to 450 degrees F.
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Place onions, garlic, and rosemary in the bottom of a cold saute pan.
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Place the pig's foot in the center of the pan, with the smaller part of the foot down.
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Place the tomatoes along 1 side of the foot and the mushrooms along the other.
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Pour the pork stock and mushroom juice over the pig's foot and place the pan on the top rack of the oven.
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Cook for 20 to 25 minutes, basting every 3 minutes, until the skin is crisp and golden and the center is hot (approximately 145 degrees F).
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Once the pig's foot is ready, place it on a plate and cut the butcher's twine.
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Serve with boiled potatoes, if desired.
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While you are doing this, let sauce cook over a high flame until slightly reduced.
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Add the vinaigrette base, salt, pepper, and haricots verts and stir to combine.
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Once you have added the vinaigrette, remove from heat or the emulsification will break.
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Dress the pig's foot with the sauce and sprinkle with freshly ground black pepper.
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1 pig's foot (shank removed)
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1 recipe Stuffing, recipe follows
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1 (3 1/2-ounce) piece foie gras
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Salt
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Butcher's twine (10 to 15 inches)
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1 larding needle
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1 candle
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1 gallon pork stock or other poaching liquid
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Rinse the pig's foot under cold running water for 10 minutes and dry thoroughly.
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Use a spoon to stuff half of the pig's foot with the Stuffing.
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Liberally salt the foie gras and place it inside the pig's foot.
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Add the rest of the stuffing and pack tightly.
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Thread the butcher's twine through the needle and heat the tip of the needle over the candle; the hot needle will pass through the fat and skin more easily.
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Sew the pig's foot shut, tying it off at 1 end and then the other.
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Bring the poaching liquid to a boil, add the pig's foot, and turn off the flame.
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Poach for 10 minutes or until pig's foot feels firm to the touch.
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2 tablespoons pork or duck fat
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1/2 cup porcini mushrooms, cut into 1-inch pieces
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Salt and pepper
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Splash water or white wine, for deglazing
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1/3 cup sliced Spanish onions
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2 sprigs fresh rosemary
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4 cloves garlic, peeled and halved
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1 1/4 cup braised pork shank meat, cut into 1/2-inch cubes, recipe follows
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1/4 cup braised pork foot meat, coarsely chopped, recipe follows
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Heat a large saute pan over high heat until it begins to haze.
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Add 1 tablespoon of pork fat and the mushrooms, making sure mushrooms are in 1 even layer.
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Let the mushrooms sit in the pan, without movement, for 30 seconds or until a nice golden color forms.
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Toss the mushrooms and repeat until nicely colored.
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Sprinkle with salt and cook for 30 more seconds.
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Pour mushrooms into a sieve set over a plastic container and set aside.
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Deglaze the pan with a splash of water or white wine and pour over the mushrooms.
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Reheat the pan over medium heat and add the rest of the pork fat.
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Add onions and rosemary, stirring constantly so as not to form any color.
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Sweat the onions until they become soft and translucent.
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At this point, add the garlic and cook until fragrant.
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Then add cubed pork meat and toss lightly until everything is combined; make sure the meat does not fall apart or you will lose some texture in the stuffing.
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Once everything is combined, add pig foot meat, season with salt and pepper, and turn the heat to low.
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As the collagen in the foot meat begins to melt, add the reserved porcini mushrooms, reserving the liquid for the sauce.
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Stir occasionally until everything is combined and evenly seasoned.
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Transfer stuffing to a plate and place in the refrigerator to cool completely.
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Braised Pig's Foot and Pork Shank
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1 pig's foot with shank attached
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1 gallon pork stock
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1 carrot
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1 onion
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1 stalk celery
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1 head garlic
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10 sprigs fresh thyme
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1 tablespoon black peppercorns
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Preheat oven to 300 degrees F.
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Using a boning knife, peel the skin of the shank away from the meat until you reach the ankle.
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Use a saw or a cleaver to cut the bone at the ankle.
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Place the pig's foot and shank in a deep pan with the pork stock, carrot, onion, celery, garlic, thyme, and peppercorns and place in oven.
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Cook for 3 to 4 hours or until the meat is falling off the bone.
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Once cooked, pull the shank meat off the bone and reserve.
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Discard the bone.
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Pull the skin off the pig's foot and remove all of the bone, reserving the meat and discarding the bone.
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1 tablespoon plus 2 teaspoons Dijon mustard
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1 tablespoon plus 2 teaspoons red wine vinegar
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Salt
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1/2 cup vegetable oil
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1 teaspoon warm water
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Put the mustard, vinegar, and salt in a mixing bowl and whisk until frothy.
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Slowly drizzle in half of the oil while whisking constantly.
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Drizzle in the water and then the remaining oil, while still whisking rapidly.
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The vinaigrette should be light and creamy.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup minced onions, 4 cloves garlic, peeled and halved, 2 sprigs fresh rosemary, 1 stuffed and poached pig's foot, recipe follows, and more.
Yes, Pig's Foot (Au Pied du Cochon) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.