Help me cook teh pigmeetz.
February 26, 2009 11:24 AM Subscribe
PorkFilter: give me your recipes for our tasty piggy friends.
I'm working with some of my fellow students on a dinner party, in which we are going to try and use a pig from snout to tail. So far we've already got deep-fried ears as a crunchy pre-meal snack, and a few other recipes.
So I'm looking for two things:
1) I'm doing the cold app, which will involve a hunk o pigmeat cooked sous vide, then sliced carpaccio thin, and wrapped around a takeoff of Ferran Adria's liquid olives. The dish will be four (bite-sized) pieces, and I want to make the four kinds of 'caviar' to be four classic flavour profiles that go with pork, before we launch into the rest of the meal which will be (hopefully) a bit more inventive. I've already figured one needs to be a classic barbecue (the vinegary sort, not the thick molasses/tomato), one will be oregano/lemon/garlic (think pork souvlaki), and one apple/mustard. I'm a bit stuck on the fourth, and I'm well open to changing any of the others. So I'd love to hear your classic pork recipes from around the world, to look at the flavour profiles.
2) We're also looking for recipes that use uncommon cuts or parts of the animal. There will probably be some variation on collard greens (though not collard; whatever bitter greens are fresh at the time) using a ham hock, but we're looking at how to use some other bits. We're largely staying away from most offal, though we might do something with tongue.
Note: we will be staying away from bacon for the most part, because bacon in a meal is kind of a gimme. We're open to using lardo if we can find someone making it locally from organic free range pigs.