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