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
If I get started on pigs in general I might have to give you the recipe from Edouard de Pomiane’s
Put the pig’s feet, vegetable mix, herb bundle, and chicken stock in a casserole, cover, bring to a boil on top of the stove, and then
Remove the feet and cover with a cold wet kitchen towel while they cool. Strain the cooking juices, skim away all the fat, and reduce for 10 minutes.
Meanwhile, take all the bones out of the feet, and chop the meat and skin into
Put the lime juice, hazelnuts, sesame oil, salt, and pepper in a small mixing bowl, whisk together, and then toss with the cilantro sprigs and ginger flowers.
Serve the pork on warm plates with the sauce around, the cilantro-ginger flower salad on top and, if you like, garlic bread dusted with red chili flakes.
© 2002 Jeremiah Tower. All rights reserved.