Braised Pig Trotters with Ginger and Ginger Flowers

Name: Braised Pig Trotters with Ginger and Ginger Flowers
Yield: Serves 4
Ingredients: Salt and freshly ground black pepper; 2 tablespoons fermented Chinese black beans, soaked twice for 10 minutes, each time in cool water; 4 cups chicken stock; 2 hard-boiled eggs, peeled and chopped in ¼-inch pieces; ¼ cup extra virgin olive oil; 1 tablespoon freshly squeezed lime juice; ¼ cup fresh ginger flowers, shredded (if available); 1 bunch fresh cilantro sprigs, washed, spin-dried; 2 cups aromatic vegetable mix; 1 large herb bundle containing 2 star anise; ¼ cup hazelnuts, toasted, skinned, finely chopped; 1 teaspoon sesame oil; 4 pig’s feet with shanks; 1 teaspoon turmeric; ½ teaspoon ground cumin; 1 tablespoon finely chopped fresh garlic; 2 tablespoons freshly chopped young Hawaiian pink ginger (or galangal)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

No wild or domestic animal we eat is finer or more versatile than the pig, and when properly cooked there is no pork dish, from andouillettes (“take some pig guts...” begins Norman Douglas in Venus in the Kitchen) to tails, that I have not enjoyed.

If I get started on pigs in general I might have to give you the recipe from Edouard de Pomiane’s <

Ingredients

Starter
Main course
Gluten-free
Spicy

Ingredients

Method