Name: Nose-to-Tail in a Pot
Cook time: 4 h
Total time: 4 h
Yield: Serves 6
Ingredients: 150 ml mirin or sake; 200 g pork shoulder, cubed; 150 ml rice wine vinegar; ½ cup molasses; olive oil, enough to cover the base of a large pot; 1 Tblsp ginger, grated; 1 cup spring onion, finely sliced, plus extra to serve; 700 g pork spare ribs; 4 pig trotters, split lengthways; 200 ml orange juice; 200 g pork belly, cubed; 4 cloves garlic, peeled, roughly chopped; 150 ml soy sauce; 3 cups white rice, cooked, to serve; pickled vegetables (beans, carrots, cauliflower, even cocktail onions), to serve; 1–2 chillies, roughly chopped (choose the heat to suit your taste); 2–3 drops sesame oil; 1 pig tail; 4 Tblsp fish sauce

Preparation info

Serves
6

Difficulty
Easy
Ready in
4 hr

Appears in

Meat Manifesto

By Andy Fenner

Published 2017

About

There’s a lot of talk about in nose-to-tail eating (using an entire slaughtered animal, so that nothing is wasted). Sometimes a good sentiment can backfire, however. For example, a chef takes an overlooked cut (like pig tails) to create a dish; it takes off and suddenly, he needs 50 portions. A pig has one tail, which means there is suddenly a 50-pig surplus of pork, trying to find a plate for a home. For me, a true nose-to-tail advocate is the chef who buys the whole carcass and uses every