Pork Trotter and Pork Ear Watercress Salad with Black Beer Mayonnaise
Thinly slice the cooked and pressed pig's trotters carpaccio-style and serve with pickled pig's ears, watercress, and black beer mayonnaise.
Ingredients
Pork trotter (for making thin raw-meat-style slices)
1.5 kg
Onions (2 for pork trotter, 2 for pork ear)
4
Carrots (1 for pork trotter, 1 for pork ear)
2
Leeks (1 for pork trotter, 1 for pork ear)
2
Bay leaves
To taste
Salt
To taste
Pepper
To taste
Pork ear (about 1)
200 g
Cilantro
To taste
Olive oil (for seasoning the pork ear)
To taste
Vinegar (for soaking and seasoning)
To taste
Sweet paprika
To taste
Watercress
70 g
Small radishes
30 g
Fresh garlic
50 g
Egg (whole egg, for the mayonnaise)
1
Vegetable oil (for the mayonnaise)
500 ml
Black beer (for the mayonnaise)
100 ml
Instructions
1
Prepare the pork trotter raw slices
Soak the pork trotter in ice water with a splash of vinegar for 30 minutes. Drain and place in a pot, add 2 onions, 1 carrot, 1 leek, bay leaves, salt, and pepper. Simmer gently for about 3 hours. Once cooked, remove the bones, place into a rectangular mold lined with cling film. Refrigerate for 2 hours until set into a block. Cut into thin slices.
2
Prepare the pork ear
Place the pork ear into a pot, add 2 onions, 1 carrot, 1 leek, bay leaves, cilantro, salt, and pepper, and cook for 2 hours. Once cooled, cut into thin strips. Season with olive oil, vinegar, salt, pepper, and sweet paprika, then finish with chopped cilantro.
3
Make the black beer mayonnaise
Slowly emulsify the egg with the oil. Add the black beer and continue stirring until desired consistency. Season with salt, pepper, and vinegar.
4
Plating
Arrange the pork trotter slices on the base of the plate, place the watercress tossed with the black beer mayonnaise in the middle, add the small radishes and fresh garlic, and finish with the pork ear. Dust with a little sweet paprika.
