Braised Crisp Pigs’ Feet With Radish and Shaved-Vegetable Salad

Preparation

1. FOR THE BRINE

   1. Step 1

      In a bowl or lidded container, combine the pigs’ feet with the salt and 1 quart water. Cover and refrigerate overnight.

   2. Step 2

      Preheat the oven to 300 degrees. Rinse the feet well in fresh water. Place them in a medium ovenproof pot. Add all of the braise ingredients, cover with water and bring to a boil on the stove. Cover and transfer to the oven to braise until the feet are very tender, about 2 hours.

2. FOR THE BRAISE

   1. Step 3

      Let the feet cool in the cooking liquid. Later, slice the feet open, top to bottom. Neatness counts. Using your fingers, feel around and remove all bones and cartilage, keeping the feet intact.

   2. Step 4

      Use a vegetable peeler to shave the fennel and celery. Combine with the radishes, shallot, capers and cornichons. In a bowl, whisk together the mustards and vinegar. Season to taste. Gradually whisk in the oil.

   3. Step 5

      Place the pigs’ feet in a lightly oiled cast-iron pan or heavy nonstick pan. Place over low heat and lay a red brick wrapped in aluminum foil or a bacon press on top. Cook slowly, turning occasionally, until crisp and golden, 20 to 30 minutes.

   4. Step 6

      Dress the salad. Season the feet with sea salt, and arrange on 2 plates, the feet next to the salad.