Name: Classic Parisian Grilled Pig's Trotter with Herb Crust
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pig's trotters, cleaned and split lengthwise through the bone; 1 large yellow onion, quartered and studded with 4 cloves; 2 carrots, roughly chopped; 1 celery stalk, roughly chopped; 2 bay leaves; 1 tsp black peppercorns; 1 tbsp coarse sea salt; 3 liters water; 4 tbsp unsalted butter, softened; 5 garlic cloves, finely minced; 6 tbsp fresh flat-leaf parsley, finely chopped; 2 tbsp plain breadcrumbs; 1 tbsp Dijon mustard; 1 tsp freshly cracked black pepper; Pinch of fine sea salt; 2 hard-boiled eggs, peeled and roughly chopped; 2 tbsp capers, rinsed and roughly chopped; 4 cornichons, finely diced; 1 small shallot, finely minced; 1 tbsp Dijon mustard; 4 tbsp extra-virgin olive oil; 1 tbsp white wine vinegar; 1 tbsp chopped fresh tarragon; 1 tbsp chopped fresh parsley; Salt and pepper to taste; 6 cups frisu00e9e lettuce, washed and dried; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; Lemon wedges, for garnish

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A beloved Parisian bistro classic, this grilled pig's trotter is first gently simmered until meltingly tender, then finished under a fierce broiler with a crisp garlic-parsley butter crust. Served with sharp sauce gribiche and a tangle of dressed greens, it is hearty, rustic, and deeply satisfying — a true taste of old Lyon-meets-Paris charcuterie tradition.

Prep Time25 mins

Cook Time110 mins

Total Time135 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
34 gFat
12 gSaturated Fat
9 gCarbs
2 gFiber
2 gSugar
44 gProtein
960 mgSodium
680 mgPotassium
110 mgCalcium
4 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the braised trotters

4 pig's trotters, cleaned and split lengthwise through the bone
1 large yellow onion, quartered and studded with 4 cloves
2 carrots, roughly chopped
1 celery stalk, roughly chopped
2 bay leaves
1 tsp black peppercorns
1 tbsp coarse sea salt
3 liters water

For the herb crust

4 tbsp unsalted butter, softened
5 garlic cloves, finely minced
6 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp plain breadcrumbs
1 tbsp Dijon mustard
1 tsp freshly cracked black pepper
Pinch of fine sea salt

For the sauce gribiche

2 hard-boiled eggs, peeled and roughly chopped
2 tbsp capers, rinsed and roughly chopped
4 cornichons, finely diced
1 small shallot, finely minced
1 tbsp Dijon mustard
4 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh parsley
Salt and pepper to taste

For serving

6 cups frisée lettuce, washed and dried
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
Lemon wedges, for garnish

Directions

Build the court-bouillon by combining the onion, carrots, celery, bay leaves, peppercorns, and sea salt with 3 liters of cold water in a large stockpot; bring to a gentle simmer for 15 minutes to develop flavor.
Blanch the prepared trotters in a separate pot of boiling salted water for 5 minutes to purge impurities, then rinse under cold water and add them to the simmering court-bouillon. Cook gently, partially covered, for about 90 minutes until the meat is tender but still holds its shape.
Carefully lift the trotters from the broth and place them on a rack to cool slightly. Using a small sharp knife, ease out the central bone without tearing the skin, leaving a pocket for the herb butter. Pat the trotters thoroughly dry with paper towels.
Preheat the broiler to high and line a heavy rimmed sheet pan with foil. In a small bowl, mash the softened butter with the garlic, parsley, breadcrumbs, Dijon, pepper, and salt into a smooth paste. Pack this mixture generously onto the exposed cut side of each trotter, pressing it firmly into the pocket where the bone was removed.
Place the trotters crust-side up under the broiler, 4 inches from the heat source, and broil for 6 to 8 minutes until the crust is deeply golden, sizzling, and crisp. Watch carefully to avoid burning.
While the trotters broil, prepare the gribiche: gently fold together the chopped eggs, capers, cornichons, shallot, mustard, olive oil, vinegar, tarragon, and parsley. Season with salt and pepper to taste — the sauce should be bright and piquant.
Toss the frisée with olive oil and red wine vinegar just before plating. Place each trotter on a warmed plate alongside a generous mound of dressed greens and a generous spoonful of gribiche on the side. Finish with a lemon wedge.
Serve immediately while the crust is still crackling and the meat beneath is silky and warm.

Cook’s Notes

For best texture, braise the trotters a day ahead, chill them in their broth, and chill uncovered in the fridge overnight so the skin dries out and crisps beautifully under the broiler.
Ask your butcher to crack the trotters lengthwise for you — it saves time and ensures even cooking.
A few drops of truffle oil in the herb butter turns this into an extravagant Lyonnaise-style treat.
Pair with a chilled dry Chablis, Sancerre, or a light Beaujolais to cut through the richness.
If you cannot find pig's trotters, substitute pig's feet and increase braising time to 2 hours.

DinnerSavoureux