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'Pig’s trotter' from stuffed pig skin

One of Mark Sargeant's signature dishes, a ‘pig’s trotter’ inspired by Pierre Koffmann, says a lot about his culinary philosophy. "It is the simplest and yet the most technical dish I make," he says. 

Creation by Mark Sargeant, Restaurant MS, Folkestone, UK. 

Makes 10. 

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Allergens and dietary requirements

  • Celery
  • Sulphite
  • Cow's milk
  • Lactose

Ingredients

2
kg
pork skin
6
bottles
red wine
2
l
chicken stock
10
chicken fillets
1
kg
lamb sweatbreads, cleaned
1
kg
chestnut mushrooms, quartered
2
onions, finely cut
1
bunch
chive, finely cut
500
ml
double cream
as needed
chicken stock
as needed
garlic
as needed
thyme
as needed
bay leaf
as needed
truffle oil
as needed
salt and white pepper
as needed
sunflower oil

Scale recipe

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