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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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.
Come eat with us, hope to see you soon!