Kitchen Experiment, Pigs Foot

For as long as I have known him I have heard John talk about a dish that he ate in the UK more than 2 decades ago prepared by Marco Pierre White.  Yesterday he cooked a dish that was loosely based on that dish and a recipe by Pierre Koffmann.  There were many steps including careful butchering, a 24 hour stock and slow cooking the stuffed pigs foot.  He filled the pigs trotter with olive oil mashed potatoes, it looked fantastic and I am told it was delicious.

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This entry was published on March 9, 2012 at 6:28 pm and is filed under cooking, eating. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

2 thoughts on “Kitchen Experiment, Pigs Foot

  1. Gerardo Martinez on said:

    Oh my, it looks absolutely delicious. The butchering was done with surgeon-like precision!
    You peaked my curiosity and I went to see Pierre Koffman’s site. His trotters are a tad more sophisticated, stuffed with sweetbreads and morels, but frankly I would prefer Marco Pierre/John’s version.
    Thank you for sharing.

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