Marco Pierre White's Favorite Dish is NOT for the faint of heart

It's come to this! Marco Pierre White's famed braised pig's foot recipe from the White Heat cookbook. Many steps and ingredients and a guaranteed challenge - sign me up!

00:00 Intro
02:50 Deboning the Pig's Feet :)
05:58 Braising the Pig's Feet
07:49 Made-In
09:07 Chicken Mousse
12:38 Sweetbreads
15:04 The Filling pt 1
17:22 The Sauce
22:45 The Filling pt 2
25:06 The Garnishes
29:31 Poaching & Plating
31:25 Order Up!

🚩Support the Channel on Patreon!

🚩I'm on Instagram

🚩What I Use (Amazon Store)
(As an Amazon Associate, I earn from qualifying purchases)

🚩Julia's Mastering the Art of French Cooking Vol 1 & 2:

#jamieandchef #marcopierrewhite #antichef

[vinceblasco]

Marco's recipes are one step above the classic renaissance recipes that are basically like:
"Use some of this and that and then prepare it in the normal way. Serve it forth."

[willowashe]

Jamie: has a gas stove
Also Jamie: arduously uses a tiny pink Bic lighter to singe pig’s trotters

[WooHooCelery]

Marco Pierre White terrifies me. I’d be afraid of cooking one of his recipes only to mess it up and have him come screaming into my kitchen.

[JeanMarceaux]

"It's not a recipe to be talked about"
Jamie: "Sorry" _the rest of the video is spent in complete and awkward silence_

[seanspurrell]

Master butcher here, processing rinds (skin) dulls your edge very quickly, when it gets harder to seam between rind and meat rehone your edge with a steel. Most larger organs have that membrane including us, it's how the body keeps our bits separate and protected from their neighbors. The paper towel trick you used with the rind works well with organs too. Well done for doing something most would never try to do, side tip, next time you make some pork bone broth or stock use a trotter or two, the flavor and sheer amount of collagen take it up a notch.

[karenseibert]

This was hysterical. I highly doubt that White actually expected a home cook to make this ... this ... words fail me. The end result was a plated match! You're a champ! I hope Marco Pierre White sees this and sends you a dozen roses. Or a gallon of Hennessy. Or some white pepper, at least. Keep these coming, love them.

[ravagetalon]

These recipes are insane. I really feel like these dishes are meant to be prepared by an entire team of cooks.

[danielgaisford]

So ex chef's opinion here and i'm not claiming to be a Marco-level, but the reason it called for chicken legs is because restaurants used to mostly order in whole chickens (which usually came without the feet). The breasts were cut into supremes and the legs weren't really used that much in recipes but instead used to create a fond as the basis for a pan sauce and/or to make stock. In this type of application chicken feet are actually a better option.

[ottovonbismarck]

I love these classic French recipes. You start preparing around Easter to get the X-Mas dinner ready.

Well done, Sir, for not loosing your mind.

[Itabouttodo]

I’d be wrecked too, this shit is designed to be done over the course of several days with a chef working each component alone and providing it in bulk for service. Props for one-shotting it…

[davidp]

The fact that you dive in head first to recipes that scare you, and you conquer them, is highly respectable.

[michaelbirch]

"2 bay leaves... I'm not driving!" I don't know why that cracks me up but I'm glad Jamie reads the comments because I'm clearly not the only one. 😆

[nancyreid]

Jamie, that was heroic. I’ll certainly never do it, but I’m glad you took one for the team.

[spamdotorg]

filipinos have a similar dish to this. for us its basically braised pig foot (whole). my dad would just take the foot, take the hairs off, marinade it, then braise it in some stock. seems like you got it right. it's supposed to be silky smooth. i dont know the science, but the skin becomes fat-like. it holds its shape like skin should, but it's soft, squishy, and slightly transparent/white. it melts in your mouth, and has a slight sweetness to it. such a wonderful texture my parents introduced to me as a kid. always my favourite growing up. wrap the pork skin around a nice clump of rice... yum.

[Executeorderspliffs]

The thing you’re blitzing with cream is mousseline, and you normally cook off a drop to taste for seasoning.
When you wrap the pigs feet, use cling film instead as you can get the roll tighter and have a better end product.
Also start your potatoes for mash in cold water then bring up to the boil, as a general rule for anything grown beneath the ground.

[GordonTaylorThomas]

"Pan" in England is a catch-all term for any kind of cooking vessel, particularly in north England where Marco is from

[cocoxcocoa]

Just a little tip for straining liquids through cheese cloth. Instead of straining multiple times through a single sheet of cheese cloth, try folding it so there are 4 layers of cheese cloth.

Passing it through 1 layer of cheese cloth multiple times wont strain out much more than doing it one time, but straining it through multiple layers at the same time will.

[JDoors]

Correct me if I'm wrong, or maybe I've forgotten something, but this is the craziest dish you've made. It's like MPW is pranking you.

[RataStuey]

I’m so excited to see you doing this recipe. I’ve been fascinated by this dish since I saw a 1989 tv show featuring Marco on YouTube in 2008. I was studying to be a chef at culinary school at the time and seeing this british tv show from 1989 with a young, insanely brilliant Marco Pierre White cooking at the top of his game in Harvey’s was like.. I was addicted to it. Just blown away and obsessed with Marcos way of cooking. “To be a great chef all you have to do is a number of little things well”. It’s an absolute joy to watch you prepare this dish

[Leezl]

Isnt Marco the chef who reduced Gordon Ramsey to tears? Sure. Let's go there.