Pig's Trotter & Chicken
by
Henrique Gilberto
A reinterpretation of a classic dish called Galopé; a gelatinous stew made of chicken and pig's trotter.
Broths with atypical meat cuts have always attracted us for their depth of flavor. The Stuffed Pig's Trotter is a classic of Brazilian wood-fired kitchens, which brings memory and affection.
- Level
Expert
- Cooking
10h+
- Overral
12h
- Ready
Large Pig Trotter
2Fermented Chili Paste
1tbspMustard Leaf
2Fresh Coriander Seed
4tbspSage
½ bunchCoriander
1 bunchHoney
1tspBucatini
Rice Wine Vinegar
¼ cupWorcestershire Sauce
1tbspHeavy Cream
150mlWhite Wine
1 ⅓ cupGarlic
1 headOlive Oil
3tbspSalt
½tbsp
Pork & Chicken Broth
Pig Trotter
1kgWhole Chicken
1Celery
1 stalkDaikon Radish
1 cupCarrot
1Tomato Purée
250gGinger
100gWhite Wine
300mlOnion
1Extra Virgin Olive Oil
to tasteWater
2½l
Roasted Onions with Honey & Manzanilla
Medium Onion
4Manzanilla Sherry
3tbspHoney
3tbspThyme
¼ bunchSalt
to taste
Brazilian Vinaigrette
Red Bell Pepper
¼ LargeYellow Bell Pepper
¼ LargeGreen Bell Pepper
¼ LargeOnion
½Vinegar
¼ cupExtra Virgin Olive Oil
2tbspWhite Sugar
¼ cupSalt
1tspWater
¾ cup
Equipment
Gauze Cloth
Butcher's Twine
Food Processor
Oven Safe Pot
Large Pig Trotter
2Fermented Chili Paste
1tbspMustard Leaf
2Fresh Coriander Seed
4tbspSage
½ bunchCoriander
1 bunchHoney
1tspBucatini
Rice Wine Vinegar
¼ cupWorcestershire Sauce
1tbspHeavy Cream
150mlWhite Wine
1 ⅓ cupGarlic
1 headOlive Oil
3tbspSalt
½tbsp
Pork & Chicken Broth
Pig Trotter
1kgWhole Chicken
1Celery
1 stalkDaikon Radish
1 cupCarrot
1Tomato Purée
250gGinger
100gWhite Wine
300mlOnion
1Extra Virgin Olive Oil
to tasteWater
2½l
Roasted Onions with Honey & Manzanilla
Medium Onion
4Manzanilla Sherry
3tbspHoney
3tbspThyme
¼ bunchSalt
to taste
Brazilian Vinaigrette
Red Bell Pepper
¼ LargeYellow Bell Pepper
¼ LargeGreen Bell Pepper
¼ LargeOnion
½Vinegar
¼ cupExtra Virgin Olive Oil
2tbspWhite Sugar
¼ cupSalt
1tspWater
¾ cup
Equipment
Gauze Cloth
Butcher's Twine
Food Processor
Oven Safe Pot
Pig's Trotter & Chicken
Henrique Gilberto
Drizzle 1 whole chicken cut into parts and 1kg of pig's trotters with 4tbsp of olive oil. Spread evenly
Roast for 40m at 150°C until golden
Peel 1 carrot
Chop carrot
Trim and peel 1 onion
Chop onion
Trim 1 stalk of celery
Chop celery
Combine the chopped carrots, onion and celery
Add 1tbsp of olive oil to pot on medium heat
Add 150g of mirepoix. Cook until translucent
Remove roasted meats from oven. Transfer to stovetop on medium heat
Deglaze with 300ml of white wine
Loosen up roasted bits from tray
Add 250g of tomato puree to mirepoix
Stir well
Add roasted meats
Add 2½L of water to cover meat. Simmer on medium heat
Trim and cut 1 daikon radish in large pieces
Slice 1 cup of daikon radish
Peel 100g of ginger
Slice ginger
Add daikon radish and ginger to pot
Cook broth for 6h, until reduced by half
Make a small V-shaped cut between each toe of the pig trotter
Clean the tips of the toes by cutting the skin with a knife
Cut around the bone at the top of the trotter with the tip of a knife, getting as close to the bone as possible
Fold the skin back and continue to cut around the bone. When you reach the ankle, twist the bone. Cut the tendons between the ankle bone and the foot bone. Pull them apart
Continue to fold back the skin and cut around the pork foot bone using the tip of knife
Hold the meat and cut close to the bone to remove it. Reserve meat
Cut into the joint, holding it firmly with a kitchen towel. Twist, cut, and remove the joint
Pull the skin back to its original state. Reserve in the refrigerator
Wrap 4 medium onions in aluminium foil
Roast in oven at 160ºC for 2h until very tender
Wrap 1 head of garlic in aluminium foil. Roast at 160ºC for 30m until tender
Add ⅓cup of white wine to a large bowl
Add ¼cup of rice wine vinegar
Add ½tbsp of salt
Mix 1tbsp of fermented chili paste with 1tsp of honey and add to the liquids
Mix to dissolve and form a marinade
Dip deboned pig's trotter into the marinade. Transfer to fridge and marinate for 2h to infuse flavors
Trim trotter meat of tendons
Dice the trotter meat
Pick and coarsely chop ½bunch of sage
Remove roasted garlic from the oven. Cut open the top and squeeze out the cooked garlic
Add diced trotter meat and chopped sage leaves to a food processor
Add ⅔ of the roasted garlic to the food processor. Reserve remaining garlic
Add 150ml of heavy cream
Add salt to taste
Blend until trotter meat is broken down
Remove pig's trotter from marinade and stuff with the minced trotter meat
Overlay gauze strips of 25cm on a cutting board until wide enough to wrap stuffed pig's trotter
Wrap the stuffed pig's trotter in gauze strips
Tie a blind knot with twine, tightly sealing the open end
Pass the end of the string through the loop and pull to make a second tie
Repeat the second knot, leaving about 3cm of distance between each
Secure the length of the stuffed pig's trotter. Finish with a blind knot. Reserve in the fridge
Remove the onions from the oven and unwrap
Cut the onions in half through the root end
Mix 3tbsp of manzanilla with 3tbsp of honey
Add picked leaves from ¼bunch of thyme
Stir the thyme leaves into the mixture
Transfer the mixture to a pot
Simmer on high heat while stirring
Remove sauce from heat. Add salt to taste
Stir to incorporate
Season roasted onions with manzanilla sauce, ensuring even distribution. Rest for 5m to soak up the sauce
Transfer onions to cutting board. Cut in ½
Remove skin and reserve onion pieces
Quarter 1 red bell pepper. Discard stem and seeds
Trim ribs from 1 piece of red bell pepper
Cut in small dice
Quarter 1 yellow bell pepper. Discard stem and seeds
Trim ribs from 1 piece of yellow bell pepper
Cut into small dice
Quarter 1 green bell pepper. Discard stem and seeds
Trim ribs from 1 piece of green bell pepper
Cut into small dice
Combine diced bell peppers
Cut 1 onion in half and peel
Cut ½ onion into small dice
Combine with diced peppers
Add ¼cup of white sugar to bowl
Add 1tsp of salt
Add ¾cup of water
Add ¼cup of vinegar
Stir until salt and sugar dissolve
Add diced vegetables to the vinegar mix
Stir until vegetables are coated in vinegar mix
Add 2tbsp of extra virgin olive oil and stir to emulsify the vinaigrette
Add the vinaigrette to a skillet on high heat and toss
Add 1tbsp of worcestershire sauce
Cook and toss until reduced to a jelly consistency
Remove from heat and reserve
Pre-heat the oven at 140ºC
Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready
Add 1tbsp of olive oil to a casserole on medium heat
Add 150g of remaining mirepoix
Add 2 sprigs of rosemary and stir
Add 1 cup of white wine
Add the wrapped and tied pork foot
Add 2L of pork and chicken broth to almost cover
Cover the casserole and cook in the pre-heated oven for 2h
Debone and shred cooked chicken meat. Reserve
Chop 1tbsp fresh coriander seeds. Remove larger stems
Chop the roots of 1 bunch of coriander
Add 1tbsp of olive oil to a pan on medium heat
Add the coriander seeds
Add chopped coriander roots
Add the remaining roasted garlic puree
Add the shredded chicken and sauté together
Add ½cup of pork and chicken broth to deglaze and loosen chicken pieces
Tear 2 leaves of mustard and mix to combine
Add salt to taste
Stir and toss to combine. Remove from heat and reserve
Remove casserole from the oven
Remove pig's trotter and transfer to tray to cool 1h to set the gelatin. Strain the cooking broth
Unwrap pig's trotter and slice into pieces 1½cm thick
Add 2 cups of strained cooking broth to a pan on medium heat
Add sliced pig's trotter and simmer. Baste with reduced cooking broth
Pre-cook bucatini in pot with simmering water until slightly cooked but firm
Transfer pasta to pan with sliced pig's trotter and broth reduction to finish cooking
Add roasted onion to pan
Simmer until pasta is al dente and broth reduces by half. Baste continuously
Plate 3tbsp of shredded chicken and mustard leaves in serving dish
Add sliced pig's trotter. Drizzle with 1tbsp of chicken and pork broth reduction
Add 1tbsp of cooked brazilian vinaigrette
Add roasted onion
Add cooked pasta
Add 2tbsp of broth reduction
Rooster and Pig's Trotter is ready. Enjoy!