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The Nasty Bits: Momofuku-Style Bo Ssam, But With More Hocks and Trotters

The Nasty Bits Chichi Wang 4 comments

A few weeks ago, I was sitting in Momofuku with friends eating a whole pork shoulder, slow roasted so the skin turns out crispy and the flesh very tender, and served with rice, kimchi, and scallion oil. I was enjoying myself immensely except for one tiny problem: there wasn't enough skin to go around the table. That's where the hocks and trotters come in. More

Trotters and Hocks Bo Ssam

Serious Eats Chichi Wang 7 comments

Crispy roasted pork trotters with two sauces in fresh Korean-style lettuce wraps. More

The Nasty Bits: Trotters Tom Yum

The Nasty Bits Chichi Wang 6 comments

What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork. More

Trotter Tom Yum Soup

Serious Eats Chichi Wang 1 comment

What can you do with a pig's foot, lemongrass, and a few bird's eye chilies? Make trotter tom yum, that's what! Imagine the spicy and sour flavors of tom yum with the richness of pork. More

The Nasty Bits: Pigs Feet Pancakes

The Nasty Bits Chichi Wang 2 comments

The concept of pig parts in pancakes not as crazy as you might think. It's not like I'm suggesting that you put say, pig's snouts in your scones. And this is not your typical breakfast pancake, but okonomiyaki, a Japanese pancake made with shredded naga-imo (a type of mountain root), shredded cabbage, flour, eggs, and dashi. Additions to the pancake vary by region. Pork belly, various kinds of seafood and vegetables, mochi, and even cheese can go into the batter. If pork belly, why not trotters? And if trotters, why not snouts or ears? You see where I'm going with this. More

Okonomiyaki with Trotters

Serious Eats Chichi Wang 3 comments

[Photograph: Chichi Wang] Note: Okonomiyaki sauce is a thick Worcestershire-like sauce that can be found in many Japanese or Asian grocers. If unavailable, combine 1/2 cup ketchup with 1/4 cup Worcestershire sauce. I prefer sweet, tangy Japanese-style mayonnaise, such as... More

Sunday Supper: Crubeens and Cabbage

Sydney Oland Post a comment

If you're looking to spend today eating something a little different while celebrating St. Patrick's Day, crubeens may be just the thing. More

The Nasty Bits: Graisserons

The Nasty Bits Chichi Wang 1 comment

Graisserons, which I understand to mean "large fat things" in French, are what happens to the skin and other fatty bits in a pot of confit. As the meaty bits tenderize, the fattier pieces render out, leaving behind slippery scraps or semi-browned crisp bits, depending on how hot and long you cooked your confit. More

The Nasty Bits: Pig's Foot

The Nasty Bits Chichi Wang 12 comments

A pig's foot is so well-composed. Think about all those little bones in the foot, all that cartilage, all those tendons and all that meat bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. A pig's foot is so well-composed. Think about all those little bones in the foot and all that cartilage in the joints. Not to mention the tendons and the meat, and everything bundled up in skin. I think of each foot as curated package of pig, an indispensable tool in the cook's arsenal. In fact, I wrap my trotters individually in plastic wrap to keep in my freezer. That way, I'm never more than a pig's foot away from the perfect soup or stew. More

A Healthy Jar of Trotter Gear

Serious Eats Chichi Wang 7 comments

Adapted from Beyond Nose to Tail by Fergus Henderson and Justin Piers Gellatly. More

The Nasty Bits: Pigs' Feet

Serious Eats Chichi Wang 13 comments

A stab, on the other hand, registers instant shock and pain. The moment the tip of the knife went into my hand, in the tender area between the thumb and the rest of the hand, blood started gushing at the point of entry. It made my stomach turn to see the rate at which the blood was escaping from the wound. More

Nose-to-Tail Eating with Chef Ryan Skeen

New York Chichi Wang 8 comments

"We watched Skeen fry, braise, and re-fry the pigs' ears." Over the weekend I had the good fortune of attending a class for lovers of all things piggy, entitled "Snouts, Trotters, Ears, and Tails" led by chef Ryan Skeen in... More

The Nasty Bits: Whole Hock

Serious Eats Chichi Wang 22 comments

"I sought a dish that used not only the feet but also the hocks, which are some of the most succulent and tender bits on the animal." How often are you alone in your kitchen with a pair of pigs'... More

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