Pied de Cochon

I’m going to skip the trotter prep and just get to the dish. I think my little experiment yesterday was enough for everyone, especially me. The Pied de Cochon were quite tasty though and would make a good appetizer served with some sort of chutney or sauce. If you decide to try them I would suggest cooked meat from a fresh ham hock or fresh ham steak and save yourself the trouble.

Patties – serves 2 – 3 people

1 c. diced meat

1 shallot, finely diced

1 T. dijon mustard

1 T. parsley pesto (see And now for the parsley, January 25th)

1 egg, beaten

1/4 c. seasoned bread crumbs plush 3/4 c. bread crumbs for dredging

  1. Place the diced pork into a mixing bowl.
  2. Add shallots, mustard, parsley pesto and beaten egg. Mix.
  3. Add 1/4 bread crumbs and mix until the mixture is solid enough to hold it’s form when shaped.
  4. Place remaining bread crumbs in shallow bowl.
  5. Form into patties. Dredge each patty in bread crumbs. Put onto a plate and refrigerate for 1/2 an hour.
  6. Heat vegetable oil in a frying pan. Brown patties on both sides until cooked through.

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