Pig's Trotter & Chicken
A reinterpretation of a classic dish called Galopé; a gelatinous stew made of chicken and pig's trotter.
Drizzle <quantity>1</quantity> whole chicken cut into parts and <quantity>1<unit>kg</unit></quantity> of pig's trotters with <quantity>4<unit>tbsp</unit></quantity> of olive oil. Spread evenly
Roast for 40m at <temperature>150<unit>°C</unit></temperature> until golden
Peel <quantity>1</quantity> carrot
Chop carrot
Trim and peel <quantity>1</quantity> onion
Chop onion
Trim <quantity>1<unit>stalk</unit></quantity> of celery
Chop celery
Combine the chopped carrots, onion and celery
Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to pot on medium heat
Add <quantity>150<unit>g</unit></quantity> of mirepoix. Cook until translucent
Remove roasted meats from oven. Transfer the baking dish to stovetop on medium heat
Deglaze with <quantity>300<unit>ml</unit></quantity> of white wine
Loosen up roasted bits from tray
Add <quantity>250<unit>g</unit></quantity> of tomato puree to mirepoix
Stir well
Add roasted meats
Add <quantity>2½<unit>L</unit></quantity> of water to cover meat. Simmer on medium heat
Trim and cut <quantity>1</quantity> daikon radish in large pieces
Slice <quantity>1<unit>cup</unit></quantity> of radish
Peel <quantity>100<unit>g</unit></quantity> of ginger
Slice ginger
Add daikon radish and ginger to pot
Cook broth for 6h, until reduced by half
Wrap <quantity>4</quantity> medium onions in aluminium foil
Roast in oven at <temperature>160ºC</temperature> for 2h until very tender
Wrap <quantity>1</quantity> head of garlic in aluminium foil. Roast at <temperature>160<unit>ºC</unit></temperature> for 30m until tender
Add <quantity>⅓<unit>cup</unit></quantity> of white wine to a large bowl
Add <quantity>¼<unit>cup</unit></quantity> of rice wine vinegar
Add <quantity>½<unit>tbsp</unit></quantity> of salt
Mix <quantity>1<unit>tbsp</unit></quantity> of fermented chili paste with <quantity>1<unit>tsp</unit></quantity> of honey and add to the liquids
Mix to dissolve and form a marinade
Dip <quantity>2</quantity> 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 <quantity>½<unit>bunch</unit></quantity> 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 <quantity>⅔</quantity> of the roasted garlic to the food processor. Reserve remaining garlic
Add <quantity>150<unit>ml</unit></quantity> 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 <quantity>25<unit>cm</unit></quantity> 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 <quantity>3<unit>cm</unit></quantity> 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 <quantity>3<unit>tbsp</unit></quantity> of manzanilla with <quantity>3<unit>tbsp</unit></quantity> of honey
Add picked leaves from <quantity>¼<unit>bunch</unit></quantity> 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 <quantity>1</quantity> red bell pepper. Discard stem and seeds
Trim ribs from <quantity>¼</quantity> of the red bell pepper
Cut in small dice
Quarter <quantity>1</quantity> yellow bell pepper. Discard stem and seeds
Trim ribs from <quantity>¼</quantity> of the yellow bell pepper
Cut into small dice
Quarter <quantity>1</quantity> green bell pepper. Discard stem and seeds
Trim ribs from <quantity>¼</quantity> of the green bell pepper
Cut into small dice
Combine diced bell peppers
Cut <quantity>1</quantity> onion in half and peel
Cut <quantity>½</quantity> onion into small dice
Combine with diced peppers
Add <quantity>¼<unit>cup</unit></quantity> of white sugar to bowl
Add <quantity>1<unit>tsp</unit></quantity> of salt
Add <quantity>¾<unit>cup</unit></quantity> of water
Add <quantity>¼<unit>cup</unit></quantity> of vinegar
Stir until salt and sugar dissolve
Add diced vegetables to the vinegar mix
Stir until vegetables are coated in vinegar mix
Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and stir to emulsify the vinaigrette
Add the vinaigrette to a skillet on high heat and toss
Add <quantity>1<unit>tbsp</unit></quantity> of worcestershire sauce
Cook and toss until reduced to a jelly consistency
Remove from heat and reserve
Pre-heat the oven at <temperature>140<unit>ºC</unit></temperature>
Strain broth through a fine mesh sieve, reserving the chicken meat. The Pork and Chicken broth is ready
Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a casserole on medium heat
Add <quantity>150<unit>g</unit></quantity> of remaining mirepoix
Add <quantity>2<unit>sprigs</unit></quantity> of rosemary and stir
Add <quantity>1<unit>cup</unit></quantity> of white wine
Add the wrapped and tied pork foot
Add <quantity>2<unit>L</unit></quantity> 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 <quantity>1<unit>tbsp</unit></quantity> fresh coriander seeds. Remove larger stems
Chop the roots of <quantity>1<unit>bunch</unit></quantity> of coriander
Add <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>½<unit>cup</unit></quantity> of pork and chicken broth to deglaze and loosen chicken pieces
Tear <quantity>2<unit>leaves</unit></quantity> 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 <quantity>1½<unit>cm</unit></quantity> thick
Add <quantity>2<unit>cups</unit></quantity> 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 <quantity>3<unit>tbsp</unit></quantity> of shredded chicken and mustard leaves in serving dish
Add sliced pig's trotter. Drizzle with <quantity>1<unit>tbsp</unit></quantity> of chicken and pork broth reduction
Add <quantity>1<unit>tbsp</unit></quantity> of cooked brazilian vinaigrette
Add roasted onion
Add cooked pasta
Add <quantity>2<unit>tbsp</unit></quantity> of broth reduction
Rooster and Pig's Trotter is ready. Enjoy!
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