3 small pig trotters, about 3 pounds 8 ounces, halved lengthwise (ask your butcher to halve them)
4 carrots, cut into thirds
4 ribs celery, cut into thirds (about 8 ounces)
1 large onion, quartered
6 bay leaves
4 sprigs fresh thyme
Kosher salt
12 whole black peppercorns
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
2 cups plain dried breadcrumbs or panko
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh sage
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
Whole grain or Dijon mustard, on the side
For a make-ahead recipe, cook the trotters in the stock the day before. Cool and store in the broth. The next day, skim the broth and gently reheat until it is liquefied. Remove the trotters and continue with the recipe as written. Before placing in the oven, cover the roasting pan with foil and bake until the trotters are hot through, about 30 minutes. Uncover and cook until the breadcrumbs and browned and crispy.
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