Pied De Cochon Recipe
Pig's Trotter stuffed with Sweetbreads, Morel Mushrooms & Chicken Mousseline
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Ingredients
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For the pig's trotters
For the sweetbread-morel-chicken mousseline stuffing
For finishing and serving
Method
For the pig's trotters
- 1
Clean and blanch trotters
Rinse trotters under cold water. Place them in a large pot with enough cold water to cover. Add 1 tbs coarse sea salt and bring to a gentle boil. Boil 5 minutes to remove impurities, then drain and rinse trotters under cold water. This removes scum and odors.
- 2
Poach trotters until tender
Return cleaned trotters to the pot and add 4 liters fresh water, 250 ml white wine, remaining 1 tbs salt, thyme sprigs, bay leaves and 4 crushed garlic cloves. Bring to a simmer, then reduce heat to maintain a gentle simmer. Poach uncovered for 2 to 2.5 hours, or until meat around the bone and connective tissue is soft and the skin is tender but intact. Skim surface occasionally.
- 3
Cool and prepare for stuffing
Remove trotters from poaching liquid and let cool until safe to handle. Reserve 300 ml of poaching liquid (strain and refrigerate for sauce or stock). Carefully open each halved trotter cavity slightly with a small knife to create space for the stuffing without tearing the skin. Pat trotters dry with paper towels and season cavity lighty with pepper.
- 4
Sear trotters
Preheat oven to 180°C (350°F). Heat 2 tbs neutral oil in a heavy ovenproof skillet over medium-high heat. Sear trotters, skin side down first, 2–3 minutes to color and render a little fat. Turn and brown briefly on the other sides, about 1–2 minutes. Transfer skillet to oven while preparing stuffing (or remove to plate and keep warm).
For the sweetbread-morel-chicken mousseline stuffing
- 5
Rehydrate and prepare morels
Place dried morels in a bowl and cover with 250 ml hot water. Soak 20–30 minutes until pliable. Reserve soaking liquid, strain through a fine sieve or coffee filter to remove grit and set aside 100 ml for sauce; roughly chop rehydrated morels and reserve.
- 6
Prepare sweetbreads
Bring a small pot of salted water to a gentle simmer. Blanch sweetbreads 3–4 minutes, then transfer immediately to an ice bath to firm. Once cold, trim any membranes and excess fat. Pat dry, then finely dice sweetbreads. In a small pan, melt 15 g unsalted butter over medium heat and gently sauté the minced shallot and the minced garlic for 1–2 minutes until translucent. Add diced sweetbreads and cook 2–3 minutes until just starting to color; season with a pinch of salt and white pepper. Let cool.
- 7
Make chicken mousseline base
Cut chicken breast into small pieces and chill for 10 minutes so it grinds cold. In a food processor, combine chicken, heavy cream, egg white, remaining 15 g unsalted butter (softened), 1 tsp salt and 1/2 tsp white pepper. Process in short pulses until smooth and slightly whipped — a silky paste (mousseline). Scrape down sides as needed. If the mixture is too loose, pulse a few more times until it holds together but remains silky.
- 8
Fold in sweetbreads and morels
Fold the cooled sautéed sweetbreads, chopped rehydrated morels, chopped parsley and chives into the mousseline. Adjust seasoning to taste. If desired for texture and richness, fold in diced cold butter (20 g) gently to incorporate. The final stuffing should be cohesive, soft and slightly mousse-like so it can be piped or spooned into the trotter cavities.
- 9
Thermally stabilize (optional)
For safety and cohesive texture, you can poach the filled trotters later (see assembly) or pre-cook a test spoonful of mousseline in simmering water to check seasoning and texture. If it falls apart, pulse mousseline a few more times in the processor.
Assembly, final cooking & sauce
- 10
Stuff trotters
Pipe or spoon the mousseline mixture into the prepared cavities of each halved trotter, packing gently but not overfilling. Smooth openings and, if needed, close with kitchen twine or lightly skewer with toothpicks to keep stuffing in place. Chill stuffed trotters 30 minutes to help set the filling.
- 11
Bake to finish
Place stuffed trotters in an ovenproof dish or skillet skin side up. Roast in preheated 180°C (350°F) oven for 25–35 minutes until the mousseline reaches an internal temperature of 72°C (160°F) and the trotters are fully heated and skin has a glossy, lightly crisp appearance. If skin browns too quickly, tent with foil. Remove from oven and rest 10 minutes.
- 12
Prepare morel sauce
While trotters roast, place 500 ml reduced veal or chicken stock in a sauté pan over medium heat and add the reserved 100 ml strained morel soaking liquid. Reduce gently to about 250 ml to concentrate flavor. Whisk in 40 g cold butter cubes off the heat, little by little, to mount the sauce into a silky emulsion. Finish with 1 tsp lemon juice and season with salt and pepper to taste. Stir in a small spoonful of morel pieces if desired.
- 13
- 14
Plate and garnish
Arrange a stuffed trotter on each plate, spoon warm morel sauce around and over the exposed mousseline, and garnish with microgreens or chopped parsley. Serve immediately.