Thursday, October 9, 2014


3 pounds pig trotters, split lengthwise
2 pounds chicken backs and carcasses
2 tablespoons vegetable oil
1 large onion, roughly chopped
12 garlic cloves
One 3-inch knob ginger, chopped
2 whole leeks, chopped
2 dozen scallions, white parts only
1 lbs whole mushrooms or mushroom scraps
1 pound slab pork fat back
4 oz kombu
3 inch knob of ginger, chopped
1 head of garlic cut in half

Rinse the trotters and chicken bones under cold water to wash off all blood. Place the bones and trotters in a stock pot cover with cold water and slowly bring to a boil. Meanwhile char the vegetables, onions, garlic and ginger in a 400 degree oven. After the stock has come up to a boil reduce heat to a light simmer, skim off all the scum, discard, add the charred vegetables, leeks, green onions and fat back in to the pot. Simmer the stock for 12 hours adding water to the pot to keep the bones covered. In the last hour of cooking add the kombu, fresh ginger chunks and one head of garlic. Carefully remove the tender back fat, strain the pork broth, discard all bone and vegetables. Cut the back fat into small pieces put in a blender with the pork stock blend until emulsified, season with white shoyu, miso, chili oil etc., whatever you like. Serve with garnishes and noodles.

6 minute egg
Seared Foie Gras
Smoked Pork Belly
Sweet Corn
Tempura Oyster Mushroom
Pickled Cabbage
Chili Pepper
Sunflower Shoots
Green Onions
Fresh JalapeƱo
Burnt Garlic Oil


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