Photograph of the finished Pied de porc pané

France · Chân giò lăn bột chiên Pied de porc pané

Pied de porc pané

4 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.8 kg
  • Photograph of Carrot Carrot 2
  • Photograph of Onion Onion 2
  • Photograph of White wine White wine 600 ml
  • Photograph of Flour Flour 200 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Oil Oil 1 l
  • Photograph of Dijon mustard Dijon mustard 100 g
  • Photograph of Dried thyme leaves Dried thyme leaves 16 g

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.

Start cooking