Grilled Pigs Feet
I have a vision of slowly braising some pigs feet untill tender and then finishing them on a wood fired grill untill they are nice and crispy.
I plan on brining some pigs feet which have been cut lengthwise by my butcher for a few hours, and then braising slow and low, with some white wine, ginger, scallions and a little five spice. Once they are tender I will let them dry out uncovered in the fridge, and then grill em up, and eat em with some hoisen sauce on a tortilla/roti, perhaps garnished with some scallions and cukes a la peking duck.
Anyway this is my first foray into grilled pigs feet.
Does anyone have any suggestions, comments or other recipes/expieriences with grilled pigs feet?
I think Paula Wolfert has THE recipe (if you have all weekend!) either in her "Cooking of South-West France" or "World of Food." This makes the kind I had in France that I'm still dreaming about. You first tie them to wooden splints and wrap them in cheesecloth, then simmer them very gently in a seasoned broth for hours until they'd fall apart if they weren't bound and gagged. Then you split them open and carefully remove the bones, scrape the meat and gelatinous stuff from the skin, chop all that up with an equal amount of good sausage meat and put it all back on the skin, which you re-form around the stuffing. Chill these so that they hold their shape, then brush with Dijon mustard, roll in crumbs, drizzle with butter and grill.
I've done that exactly once, and Mrs. O complained because she likes to pick out and suck on bones - she thought these were too civilized. Fine with me; if I want some more I'll just go back to France.
re: Will Owen
I was reading something along those lines in Hugh Fearnleys Meat book last night. The recipe is for either Lamb breast or pigs ears or trotters all boiled and then fried up with bread crumbs. I think it is called "Menhuden" named after the place in France where this recipe comes from (maybe the same one you dream about?)
When you say grill, do you mean a hot pan, or an actual outdoors grill?
Bitsubeats: Can you elaborate on the brined shrimp dip?
Saint-Menehould is the place James Beard mentions as the bastion of mustard/crumbed/grilled charcuterie, and I'll take his word for it, 'cause he might be dead, but he's still a lot bigger than I am.
I didn't get to see how these things were being finished off, so I have no definitive answer to your question, but if I were doing them I think I'd be working on a gas grill. I'd probably put them into a hinged wire grill basket, just because that's what is working best for me these days.
Beard has that lamb breast recipe (in "The New James Beard") and it kicks ass. It is a chore and a bother, but worth every step.
Oh boy does this post bring back memories. In my travel days I used to eat at a place in Berlin near the train station. I can't remember the name of it but it was a Bavarian style place with lots of pine panneling. They made a dish call Schwein Hochs vom Grille (please forgive the butchery of the spelling or language). I don't know how they prepped the pigs feet, but it was wonderful. You could see these vertical style charcoal grills they had set up in the restaurant and the skin got perfectly crusty and crispy. It was served with potato soup as a starter, and home made sauerkraut as a side. I always liked to finish it off with hot apple strudel with a warm vanilla sauce.
So the moral of this one is, most of the suggestions I have seen so far in the post are leaning toward and oriental flavoured approach I suggest trying the German cuisine approach as well.
Those german feet sound tasty! from the nam Shwein Hochs and the research I've done, I wonder if they were in fact trotters/feet or they were Knuckles/hocks, a which seem to be a common german grilled item.
I'm fairly certain I will try these out this weekend, either euro style or asian, not really sure yet. I'm considering asking my butcher to debone them, and then I will stuff them with something...
I simmer my pigs feet until tender in a vinegar, brine, and beer solution with lots of different seasonings such as garlic, chopped onion, crushed red pepper, habanero, black pepper, mustard seed, coriander seed, bay leaves, and whatever tastes good to me that day. You can always add more flavorings if needed as you cook. I put oiled foil on the grill, crank up the heat and put the drained (save the stock for ASPIC!), still warm pigs feet on the grill. Once they sizzle nicely, I reduce the heat so they are cooking but not burning. Serve with salad, roasted corn, potatoes...what ever tickle your fancy! The pot liquor will up nicely for another dish. I strain the liquid to remove the spices and any other solids and refrigerate. When I'm ready, I reheat the now gelatinized stock and make different aspics. Let your imagination be your guide!