Warm salad of pig’s head with baby vegetables

This dish was inspired by Joel Robuchon, of the Parisian restaurant Jamin. The pig’s bead is a challenge. Essentially crude, it is transformed into an elegant dish in which texture, nutrition, flavour, and colour are paraded and savoured; an exercise in harmony and balance. For those who enjoy texture, an element of great importance in Asian cuisine, this dish offers a crunchy, velvety, gelatinous, dense, crisp, smooth and bountiful gift.

The pig’s head is cooked Chinese village sty