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Breaded Pigs' Feet

Breaded pigs' feet are boiled, seasoned, coated in egg and cracker crumbs, then fried and served with tartar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and sauce are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 15,303 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Breaded Pigs' Feet

Ingredients

Directions

Prepare

  1. Boil the pigs' feet until tender, then let them cool in cloths.

  2. Remove the cloths, season with coarse sea salt and black pepper.

Bread and fry

  1. Roll the pigs' feet in beaten egg, then coat with cracker crumbs.

  2. Fry in hot oil until golden brown.

Serve

  1. Serve with sauce tartare.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + saucetop 39% of all pairs
    Smell alikelow
    Cooked together10,895 recipes

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pigs' feet
Provide the main meat, which becomes tender through long boiling.
Egg
Binds the cracker crumbs so the coating adheres to the pigs' feet.
Cracker crumbs
Form a crisp, browning coating when fried.

The step that matters

Fry in hot oil until golden brown. The oil must be hot enough to brown the crumb coating quickly. If it is too cool, the coating absorbs excess oil and turns greasy before it crisps.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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