Marinated Pork Hors d’Oeuvre Geneva Style

Bring plenty of water to the boil. Put the unpeeled onions in and blanch for one minute. Drain and cool. Cut the roots and squeeze the onions out of their skins.

Remove the skin from the carrot and celery and cut into cubes. Remove the skin from the garlic and cut in half lengthwise.

Put the celery, onion, carrot, thyme, garlic, bay leaf spice and peppercorns in a suitable bowl. Add the meat, mix and pour the wine over it. Cover and marinate in the refrigerator for at least 48 hours.

Remove the meat and vegetables from the marinade and drain well on kitchen roll. Let the marinade boil and strain.

Season the meat with salt and season with pepper. Fry heartily in the clarified butter. Add the vegetables and sauté briefly. Now dust everything together with the flour, mix and extinguish with about two thirds of the pickle. Add pigs’ feet and bouillon cubes. In the meantime, steam the stew on a low fire with the lid closed for about 1 1/2 to 1 3/4 hours until tender.

Remove meat and vegetables from sauce and keep warm. Strain the sauce, degrease it, return it to the frying pan, add the Marc and cook a little over a high fire. Add the cream and season the sauce with salt and pepper.

While the sauce is boiling down, cut the bacon into fine strips. Fry in a pan without adding fat until crispy. Chop the parsley and add to the sauce.

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