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

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 <