1. the day before cover the feet with cold water, add coriander and bay leaf and boil. Cook open for 3 hours over medium heat, clean the carrots and leeks. Cut both into 5 cm long pieces and after 2 hours add to the feet form. After cooking, remove the feet and vegetables from the broth with a skimmer and cool a little. Remove the bones from the feet, cut the meat and pork rind into small cubes. Cut the carrots and leeks into very small cubes as well and mix them into the meat.
Season heartily with salt and pepper.
2. rinse the pork nets under cold running water, squeeze them and spread them out on top of each other. Brush 4 cups with oil. Cut the pork nets into 4 large squares and spread them on the cups. Pour in the meat and close tightly with the pork net. Cover and refrigerate for one night.
For the sauce, reduce the port and stock to 150 ml over a high heat. Whisk in the ice-cold butter into the boiling sauce. Season with salt and pepper.
4. Heat 2 tbsp oil in a frying pan. Remove the pork foot parcels from the cups and place them seam side down in the frying pan (photo C). Sear over medium heat for about 5 minutes, then roast with the roasting pan in the heated oven at 220 degrees on the 2nd rack from the bottom for 25 minutes (gas 3-4, convection oven 20 minutes at 200 degrees ).
Heat remaining oil. Liver from each side
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