Crispy Pig's Foot
Five Spice Broccoli Floret
In most dishes there is a main focus. A protein, if you will. This is the star of the dish to which all supporting elements bow down by sacrificing their best qualities and lift the focal protein to new heights. Something to look forward to could be the equal treatment of ingredients. What if a juicy ribeye sat underneath the humble potato or roast chicken was the underlying flavor to a plate of root vegetables? What I've done here is given pig's feet and broccoli a chance to work together in creating an overall flavor and allowing their distinct textures to bounce off of one another.
Please don't think I simply sprinkled some five spice powder on broccoli. I toasted and ground sichuan peppercorns, star anise, ginger, cinnamon, cloves & brown sugar. Sifted into a pan, brought to heat and added oyster sauce, chili oil, fish sauce & sesame oil. Added some of the broccoli cooking liquid to loosen it up and tossed the charred broccoli florets in the sauce.
The pig's foot was simmered in vegetables, kaffir lime leaves, thyme, chicken stock & Leffe Blonde Ale until tender (5+ hours) removed from the bone, layed flat on a dry pan and weighed down. Heated the pan on low heat until crispy then glazed with reduction of strained cooking stock.
The broccoli stem was simply boiled in salted water (though pickling in cucumber & apple juice might be the better next step).
Together it brings forth the flavor of Char Siu Pork.
Equal treatment to both ingredients.
Turf & Turf.