Pigs Foot Au Pied du Cochon - onions

Method

• Preheat oven to 450 degrees F.
• Place onions, garlic, and rosemary in the bottom of a cold saute pan.
• Place the pig's foot in the center of the pan, with the smaller part of the foot down.
• Place the tomatoes along 1 side of the foot and the mushrooms along the other.
• Pour the pork stock and mushroom juice over the pig's foot and place the pan on the top rack of the oven.
• 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).
• Once the pig's foot is ready, place it on a plate and cut the butcher's twine.
• Serve with boiled potatoes, if desired.
• While you are doing this, let sauce cook over a high flame until slightly reduced.
• Add the vinaigrette base, salt, pepper, and haricots verts and stir to combine.
• Once you have added the vinaigrette, remove from heat or the emulsification will break.
• Dress the pig's foot with the sauce and sprinkle with freshly ground black pepper.
• 1 pig's foot (shank removed)
• 1 recipe Stuffing, recipe follows
• 1 (3 1/2-ounce) piece foie gras
• Salt
• Butcher's twine (10 to 15 inches)
• 1 larding needle
• 1 candle
• 1 gallon pork stock or other poaching liquid
• Rinse the pig's foot under cold running water for 10 minutes and dry thoroughly.
• Use a spoon to stuff half of the pig's foot with the Stuffing.
• Liberally salt the foie gras and place it inside the pig's foot.
• Add the rest of the stuffing and pack tightly.
• 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.
• Sew the pig's foot shut, tying it off at 1 end and then the other.
• Bring the poaching liquid to a boil, add the pig's foot, and turn off the flame.
• Poach for 10 minutes or until pig's foot feels firm to the touch.
• 2 tablespoons pork or duck fat
• 1/2 cup porcini mushrooms, cut into 1-inch pieces
• Salt and pepper
• Splash water or white wine, for deglazing
• 1/3 cup sliced Spanish onions
• 2 sprigs fresh rosemary
• 4 cloves garlic, peeled and halved
• 1 1/4 cup braised pork shank meat, cut into 1/2-inch cubes, recipe follows
• 1/4 cup braised pork foot meat, coarsely chopped, recipe follows
• Heat a large saute pan over high heat until it begins to haze.
• Add 1 tablespoon of pork fat and the mushrooms, making sure mushrooms are in 1 even layer.
• Let the mushrooms sit in the pan, without movement, for 30 seconds or until a nice golden color forms.
• Toss the mushrooms and repeat until nicely colored.
• Sprinkle with salt and cook for 30 more seconds.
• Pour mushrooms into a sieve set over a plastic container and set aside.
• Deglaze the pan with a splash of water or white wine and pour over the mushrooms.
• Reheat the pan over medium heat and add the rest of the pork fat.
• Add onions and rosemary, stirring constantly so as not to form any color.
• Sweat the onions until they become soft and translucent.
• At this point, add the garlic and cook until fragrant.
• 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.
• Once everything is combined, add pig foot meat, season with salt and pepper, and turn the heat to low.
• As the collagen in the foot meat begins to melt, add the reserved porcini mushrooms, reserving the liquid for the sauce.
• Stir occasionally until everything is combined and evenly seasoned.
• Transfer stuffing to a plate and place in the refrigerator to cool completely.
• Braised Pig's Foot and Pork Shank
• 1 pig's foot with shank attached
• 1 gallon pork stock
• 1 carrot
• 1 onion
• 1 stalk celery
• 1 head garlic
• 10 sprigs fresh thyme
• 1 tablespoon black peppercorns
• Preheat oven to 300 degrees F.
• Using a boning knife, peel the skin of the shank away from the meat until you reach the ankle.
• Use a saw or a cleaver to cut the bone at the ankle.
• 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.
• Cook for 3 to 4 hours or until the meat is falling off the bone.
• Once cooked, pull the shank meat off the bone and reserve.
• Discard the bone.
• Pull the skin off the pig's foot and remove all of the bone, reserving the meat and discarding the bone.
• 1 tablespoon plus 2 teaspoons Dijon mustard
• 1 tablespoon plus 2 teaspoons red wine vinegar
• Salt
• 1/2 cup vegetable oil
• 1 teaspoon warm water
• Put the mustard, vinegar, and salt in a mixing bowl and whisk until frothy.
• Slowly drizzle in half of the oil while whisking constantly.
• Drizzle in the water and then the remaining oil, while still whisking rapidly.
• The vinaigrette should be light and creamy.