Suckling Pork Chops and Feet with Porcini Mushroom Polenta and Sage Sauce

Peel the veal sweetbreads, break them, and divide them up into small noisettes.

Soak the dried morels in lukewarm water, clean, and finely chop.

Slice the stems of the fresh morels, clean the caps.

Brown the veal sweetbreads in a sauté pan, add the fresh and dried morels, then stew. Add in the veal juice and the butter, and thicken the stuffing. Season with freshly ground pepper. Cool quickly on ice.

Singe the pig’s feet to burn off any small bits of hair. Bone completely, leaving only the hoof. Remove the nerves and the outer skin.

Cook in a sous-vide bag (seal 6, pressure 2.8), plunging it into 185°F (85°C) water and cooking at a constant temperature for 18 hours.

Empty the bags while still hot, let cool at a moderate temperature, and cut the feet in half lengthwise.

Place a spoonful of stuffing onto each of the 4 half-feet. Cover each of the halves with another half-foot, and roll in the caul.

Remove the bone and nerves of the leg of pork. Shred the meat, going with the grain. Halve the skin, in order to have four pieces to stuff.

Divide up the rest of the stuffing onto the pieces of skin, along with the shredded meat, then roll up the rest of the skin, and using the caul, secure tightly.

Let sit over night in a cool place.

Combine all the ingredients, thicken, and season as needed.

Roast the stuffed pig’s feet, then braise with the pork jus to glaze.

Sear the meat, finishing off with a dab of butter to caramelize. Doneness should be medium-rare to medium.

Place the meat on a plate, and add 1 branch of sage fried in grapeseed oil. Serve the polenta and mushroom sauce in a cassolette.

Baste the meat with the sage pork jus and serve immediately.