Yield: 4 -8
| Measure | Ingredient |
|---|---|
| ⅓ cup | Red wine vinegar |
| 3 \N | Sprigs fresh thyme |
| 3 \N | Bay leaves |
| 1 teaspoon | Black peppercorns |
| 4 \N | Pig's feet, split in half |
| \N \N | Lengthwise |
| 2 cups | Finely chopped white bread |
| ⅔ pounds | Boiled ham, finely chopped |
| 2 larges | Shallots, peeled and minced |
| ½ cup | Finely chopped fresh |
| \N \N | Parsley |
| ¼ cup | Milk |
| 1 \N | Egg yolk, slightly beaten |
| ½ cup | Dry white wine |
| \N \N | Salt |
| 1 pounds | Caul fat, rinsed |
1. Combine vinegar, thyme, bay leaves, and peppercorns in a pot large enough to accommodate 4 whole pigs' feet. Reassemble pigs' feet, wrapping each foot in cheesecloth, then tying with kitchen string.
Add enough water just to cover, weight with a heavy plate, then cover and slowly simmer over medium-low heat for four hours. Cool, then refrigerate over night in cooking liquid.
2. Preheat oven to 375 degrees. Combine bread, ham, shallots, parsley, milk, egg, and 1\\4 cup wine in medium bowl. Mix well and season with salt. Unwrap and separate pigs' feet. Using your fingers, remove leg bone down to ankle joint and discard (foot bones should remain in place). Divide stuffing between feet, spooning about 1\\4 cup into each cavity. Rinse caul fat, and cut into four pieces, each about 12" by 12". reassemble pig's feet, wrap each in caul fat, then fit snugly in a roasting pan. Add remaining 1\\4 cup wine and roast until golden, about 45 minutes. Separate halves again and serve warm.
Painstakingly typed by Phillip Waters Sat 11-15-1997