Fat laden liquid bubbled over and solidified into an immovable crust of gelatinous piggy pain is the arse to clean. Dont crowd food! Never, not on oven trays, not in cast iron casserole pots, never!
Well the time saved by overloading my pot is sitting embedded in the stainless cook top.
I had been hunting a pig head for a pig party. That’s the in thing in silicon valley. Everyone was to bring a differnet part of the pig and I jumped at the chance to get stuck into an awful job. I failed instantly, couldn’t even procure a pig head but one is coming in a couple of weeks…….
Back to the local Asian grocery for some products of dubious origins, maybe this is where some of the blemished, funny sized, irregular produce rejected by supermarkets ends up. Hope so, are Asian consumers less concerned by produce cosmetics? I often find it hard to buy the obviously past its best vegetables and instead end up paying through the nose (piece of pig not found) at wholefoods. Ah the food waste problem is me – the elitist food snob tosser. The chefs that tell you only to buy the shiny firm vegetables, only the freshest, only the best prime cuts.
So take some ears, wash and trim out all the gross ear like bits – canal, waxy hair follicles, shudder a little…. throw trimmed ears in pot and hide trimming in neighbours letterbox.
Add a bunch or aromatics to pot and cook until a small continent have formed on stove from bubbling over stock.
Cool
Remove carefully as is so tender almost dissolves to the touch.
Slice thinly and dry with kitchen roll aka paper towels
Toss in rice flour and fry until crispy
Season
And toss in sauce made with braising liquid, tamarind and anchovy
A handful of chopped cilantro and moan softly chewing on ear…..
Proud of this creation.
