Crispy Pig Trotter Slider, Herb Salad and Pickled Chilies
Servings: 4
Prep Time: 65 minutes
Ingredients
4.54 kilograms pork trotters (brined)
pork stock (As needed)
3 eggs
2 pkg. Hawaiian bread
kumquat aioli (As needed)
24 grams cilantro (chopped)
237 ml mint (chopped)
110 grams carrot (shaved)
116 grams radish (shaved)
vinaigrette (As needed)
red chiles (As needed, sliced and pickled)
11.36 liters water
116 ml fish sauce
520 grams salt
375 grams sugar
5 star anise
2 cinnamon sticks
40 black peppercorns
1. Pork Trotter Brine: combine brine ingredients in small saucepan and bring to a simmer over low heat, letting sugar and salt dissolve, cool and add trotters.
2. Brine trotters overnight.
3. Place pork trotters in enough stock to braise and cook until tender (about 4 hours).
4. Remove from heat, strain from the liquid; reserving 1-½ cups of reduced braising liquid.
5. Allow the pork to cool to room temperature, pull the meat and add reserved cooking liquid.
6. Press pork into hotel pan; chill and cut into squares.
7. At service, dredge trotter cake in standard breading procedure.
8. Fry until golden brown.
Courtesy of the National Pork Board, Des Moines, Iowa.
