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Help! Pigs Feet, Trotters, Pied de Porc...

post #1 of 3
Thread Starter 

Hello y´all and seasons greetings.


I have been "stalking" the forum for a while and have now decided to join up!


I wonder if anyone can help me.


I have just returned from a trip to Brussels and in a small brasserie just off the Grand Place had a dish that was called Pied de Porc Grillé. I ordered it knowing that it was Grilled Trotters (Pig feet) but what I got served looked like a a cross between a pancake and crispy pig skin. Underneath the "pancake of crispy skin" was indeed the lovely melt-in-you-mouth trotters. First I thought that the chef had flayed the skin off the feet then crisped it up, the "pancake" tasted like pork skin and in some parts also had the feel and taste of crispy pork skin! I asked the waiter in my terrible French (cannot speak or understand anything Flemmish) how it was prepared and he told me that it was made with the gelatin. Looking at the dish I can more or less understand how it was prepared, the trotters are stewed until done, then seperated from the liquid which in turn becomes gelatinous, before serving I think some of the gelatin is placed in a hot pan with the trotters until it becomes crispy before being turned out and served upside down. Am I right or have I missed out a big part? Has anyone had it before (if you havent, you should!), does anyone have the recipe? I attach photos to show you.


In the first pic you will see it as it is served, it looks like a deep fried pancake. The second pic shows the trotter, the third pic shows you how thick the "pancake was".


I have searched online in various launguages (English, French, Spanish) but have only found stewed trotters that have been either deep fried or crisped from the salamander.








I hope someone can help....many thanks and have a great festive period..


post #2 of 3


I have never made Pig Trotters however, I have roasted whole suckling piglet which is called Co chi ni llo (yo) Asado in Spanish.


The key is the crispy pigskin, created by: rubbing Manteca de Cerdo, Pork Lard on the meat to be roasted.  Rubbing the manteca ( any Latin or Spanish Butcher shall have it ) gives the crisp skin which is delectable to many eating this dish and the Trotters.



The gelatin,  is not used in Spain on a traditional dish, however, Brussels is quite vanguard at the moment, and thus, it is possible.


It is relatively a very simple concoction dating back hundreds of years in Spain.


Mario Sandoval is a well known chef in Madrid, El Coque Restaurante, and his specialty is Cochinillo, thus, only uses Manteca de Cerdo Lard to achieve the crispiness and a wood burning oven to roast. He is the youngest chef ever to receive a Michelin Star in Spain.


Recipes: www.parador.es ( multi language website ) Segovia Parador Hotel  is renowned for this dish as well as the city of Ávila, Parador Hotel Ávila in Castilla León.


Hope this has helped a bit.


Happy Holidays,



Happy Holidays.




post #3 of 3

This looks fascinating. I love anything piggy!

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