My F&W
quick save (...)
America's Most Wanted

This Little Piggy’s Foot Was Slow-Roasted

© Antoinette Bruno

At Portland, Oregon’s St. Jack, chef Aaron Barnett specializes in Lyonnaise-style bistro dishes, the most famous of which is his pied de cochon (pig’s foot). It may seem like an unlikely candidate for a hit dish, but Barnett perfects it by taking inspiration from an old-school method, then updating it with an irresistible addition: brown butter. “The dish was popularized in the ’70s or ’80s in London by Pierre Koffmann,” Barnett says. “He would take all the meat out, but leave the skin and hoof attached. He’d stuff the trotter with roasted sweetbreads, chicken mousseline, mushrooms, and I think he used Cognac, though I use Madeira. He presented his in a European way, where they like that gelatinous quality. I tried to make mine a little more palatable for my customers by breading it and slow-roasting it with brown butter, garlic and thyme. You get this nice crunchy coating, then the soft, braised pig skin, then chicken mousseline and all that good stuff in the middle.”

Related: Delicious Pork Roasts
Incredible Pork Recipes
Jean-Georges Vongerichten's Pig Roast

You Might Also Like powered by ZergNet


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.