Pig foot, rolled in a chestnut brik
Pig's trotter or “pied de cochon” (this is also the name of an iconic restaurant in Paris, close from Les Halles, serving a bistrot-style cuisine with some "mise-en-scène") is one of those dishes that French people are very fond of, like veal head (tête de veau), tripe, sweet breads, kidneys… and that you can hardly find in the US.
The most common way to serve it is breaded and pan fried. This was the way my mom used to prepare it, leaving the bones that you have to suck in an exquisite and decadent version of finger food. They could also be stuffed. I had one like that, stuffed with spicy chorizo at Warren's Spirited Kitchen in Burton, Ohio (so, you see, there is some hope!) and it was positively delicious.
Here the pig foot was cooked at least two hours in a court-bouillon , the bones were removed, and the remaining meat was rolled in a chestnut flour brik sheet. The "roll" was then carefully pan fried on each sides, to obtain a nice crispiness of the brik envelop that will contrast with the softness of the meat stuffing.
To make the brik sheets, I just mixed1/4 cup of AP flour and 1/4 cup of chestnut flour and mix them with water till obtaining a batter with an unctuosity similar to that of a crepe batter and I seasoned as appropriate: here, just piment d'Espelette. Then, the batter is spread with a brush in a hot frying pan, or better a crépière (a low-wall crepe pan) on medium high (#6) till the edges start to unstick from the pan. You then just need to detach the brik carefully from the pan, and to brush each new brik with either clarified butter or olive oil (otherwise, the briks will dry).
To make the brik sheets, I just mixed1/4 cup of AP flour and 1/4 cup of chestnut flour and mix them with water till obtaining a batter with an unctuosity similar to that of a crepe batter and I seasoned as appropriate: here, just piment d'Espelette. Then, the batter is spread with a brush in a hot frying pan, or better a crépière (a low-wall crepe pan) on medium high (#6) till the edges start to unstick from the pan. You then just need to detach the brik carefully from the pan, and to brush each new brik with either clarified butter or olive oil (otherwise, the briks will dry).
I was served here with Brussels sprouts and a sauce made of the pig foot cooking broth enhanced by flavorful tarragon mustard...
Yes, pig's foot, c'est le pied*!* French common expression, literally translating by "this is the foot" and meaning this is fantastic, very enjoyable...
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