📝 About This Recipe
Hailing from the historic town of Sainte-Menehould in the Champagne region, this legendary dish is a masterpiece of French rustic soul. The pigs' feet are simmered for hours until the collagen transforms into silk and the bones become soft enough to eat, then they are breaded and grilled to a golden crunch. It is a sublime contrast of textures—shatteringly crisp on the outside and melt-in-your-mouth tender within—that has captivated gourmands since the 18th century.
🥗 Ingredients
The Pigs' Feet
- 4 pieces Pigs' feet (split lengthwise, cleaned and singed)
- 1 roll Kitchen twine (for wrapping the feet to maintain shape)
The Court-Bouillon (Braising Liquid)
- 500 ml Dry white wine (preferably a dry Riesling or Pinot Blanc)
- 2 medium Carrots (peeled and roughly chopped)
- 2 medium Yellow onions (peeled and halved, one studded with 2 cloves)
- 1 Leek (white and light green parts only, cleaned)
- 4 Garlic cloves (smashed)
- 1 Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
- 10 Black peppercorns (whole)
- 1 tablespoon Coarse sea salt
- 2-3 liters Cold water (enough to fully submerge the meat)
The Breading and Finishing
- 100 grams Unsalted butter (melted and clarified)
- 2 cups Fine breadcrumbs (preferably homemade or Panko pulsed fine)
- 2 tablespoons Dijon mustard (optional, for a modern tang)
- 1 handful Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the pigs' feet by ensuring they are perfectly clean. Wrap each split half tightly with kitchen twine or a piece of cheesecloth; this prevents them from falling apart during the long braise.
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2
Place the wrapped feet in a large, heavy-bottomed stockpot or Dutch oven.
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3
Add the carrots, onions, leek, garlic, bouquet garni, peppercorns, and salt to the pot.
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4
Pour in the white wine and enough cold water to cover the feet by at least 2 inches.
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5
Bring to a gentle boil, then immediately reduce the heat to the lowest possible simmer. Skim off any grey foam that rises to the surface.
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6
Cover partially and simmer very slowly for 6 to 7 hours. The secret of Sainte-Menehould is the extreme tenderness where even the small bones begin to soften.
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7
Once cooked, turn off the heat and allow the feet to cool completely inside the poaching liquid. This keeps them moist and allows the gelatin to set slightly.
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8
Carefully remove the feet from the liquid and pat them very dry with paper towels. Remove the twine or cheesecloth gently.
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9
Preheat your broiler (grill) to medium-high or set your oven to 220°C (425°F).
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10
Brush each foot generously with melted butter (or a thin layer of Dijon mustard if you prefer a bit of zing).
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11
Dredge the feet in the breadcrumbs, pressing firmly so a thick, even layer adheres to the gelatinous surface.
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12
Place the breaded feet on a wire rack over a baking sheet. Drizzle with a little more melted butter.
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13
Broil or bake for 10-15 minutes, turning carefully halfway through, until the crust is a deep golden brown and exceptionally crispy.
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14
Transfer to a warmed platter and sprinkle with fresh parsley before serving immediately.
💡 Chef's Tips
Slow and steady wins the race; never let the liquid boil vigorously or the meat will become stringy rather than silky. Don't throw away the cooking liquid! Strain it and freeze it; it is a gelatin-rich 'liquid gold' that makes an incredible base for sauces or soups. If the breadcrumbs aren't browning evenly, use a pastry brush to dab a little extra butter on the pale spots. For the most authentic experience, ensure you use enough twine to hold the split halves together so they look like whole feet when served. You can braise the feet a day in advance and keep them refrigerated in their liquid; they are actually easier to bread when cold and firm.
🍽️ Serving Suggestions
Serve with a sharp Sauce Tartare or a classic Sauce Gribiche to cut through the richness. A side of buttery mashed potatoes or a simple green salad with a mustardy vinaigrette is traditional. Pair with a crisp, acidic white wine like a Sancerre or a dry Champagne to honor the dish's regional roots. A cold, artisanal French lager also makes a fantastic, refreshing accompaniment to the fatty crunch.