Pied de porc pané

Method

1. 1 Blanch the pork trotters for 10 minutes, then simmer them with carrots, onions, white wine, and thyme for 3 hours.
2. 2 Remove all the bones while the pork leg is still warm; once it cools, the gelatin will solidify and cannot be removed.
3. 3 Press the meat and skin into a rectangular mold and refrigerate for 4 hours under a heavy weight.
4. 4 Freezing is essential for slicing the meat; without this step, only loose pieces of meat remain.
5. 5 Cut into 2 cm thick slices, then roll in flour, dip in egg, and coat with breadcrumbs.
6. 6 Deep-fry at 175 degrees for 4 minutes until golden brown and crispy, then serve with Dijon mustard.

With an appliance

• Pressure cooker 2 hr

  Replace step 1: simmer the pork leg under high pressure for 55 minutes, then release the pressure naturally; it must still be chilled for 4 hours.