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 chopped vegetables. 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!