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Foot To Tail Croquettes with Herb Salad and Cherry Mustard
PORK FOODSERVICE25Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 pork tail
- 4 pig trotter
- pork stock (As needed)
- 2 onions (medium dice, for the mirepoix)
- 1 bunch celery (medium dice, for the mirepoix)
- 6 carrots (medium dice, for the mirepoix)
- 2 shallots (minced and caramelized)
- 2 tsp. fresh thyme
- flour (As needed, for dredging)
- egg whites (As needed, for dredging)
- bread crumbs (As needed, for dredging)
- 2 cups curly endive (roughly chopped)
- 1 cup chives (chopped into half-inch lengths on bias)
- 2 cups arugula (roughly chopped)
- 1 cup chervil (chopped)
- leaves (As needed endive, cut in half)
- 12 egg yolks
- 2 cups cranberry juice
- 1/2 cup dry mustard
- 1/2 cup brown sugar
- 3/4 cup white vinegar
- 1 tsp. salt
- 1/4 tsp. cayenne
- 2 Tbsp. worcestershire sauce
- 3/4 cup dried cherry (finely diced)
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Directions
- 1. Preheat an oven to 375°F. Roast tails and trotters in oven for 15-20 minutes until thoroughly browned.
- 2. Lower the oven to 300°F. Deglaze the hot roasting pan with a cup of pork stock, scraping the bottom of the pan to release the fond. Add back the roasted tails and trotters and the prepped mirepoix. Add enough pork stock to braise and cook until tender (about 4 hours).
- 3. Remove from heat, strain from the liquid; reserving 1 cup of the braising liquid. Allow the meat to cool to room temperature and pull the meat. Cool and hold covered.
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