by SippitySup
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SippitySup's Notes:
1 whole pig's trotter (foot) Ask a question about this ingredient
1 pig's ear (available in an Asian market if nowhere else) Ask a question about this ingredient
4 ounces raw pork rind Ask a question about this ingredient
1/4 cup olive oil Ask a question about this ingredient
1/4 cup unsalted butter Ask a question about this ingredient
2 onions, roughly chopped Ask a question about this ingredient
1 medium shallot minced Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
vegetable stock Ask a question about this ingredient
3 pounds spare ribs Ask a question about this ingredient
10 ounces Luganega sausage,cut into 2-inch lengths Ask a question about this ingredient
4 small mild salami, sliced into 1/2-inch thick rounds Ask a question about this ingredient
1/2 cup dry white wine, plus more for deglazing Ask a question about this ingredient
3 carrota cut into 1-inch x 1/4-inch batons Ask a question about this ingredient
1 stalk celery, thinly sliced crosswise Ask a question about this ingredient
1 tablespoon tomato paste Ask a question about this ingredient
2 tablespoons water Ask a question about this ingredient
1 savoy cabbage sliced into 1/2-inch ribbons Ask a question about this ingredient
1 teaspoon lemon zest Ask a question about this ingredient
12 sage leaves, chopped Ask a question about this ingredient
1 sprig rosemary Ask a question about this ingredient
2 teaspoons anise seeds Ask a question about this ingredient
1 teaspoon juniper berries Ask a question about this ingredient
1 teaspoon whole black pepper corns Ask a question about this ingredient
16 baked polenta slices Ask a question about this ingredient
Working over the burner of a gas range flame the trotter, ear, and rinds to remove any hairs that remain. Let them cool and wipe them clean with a cloth. Split the trotter, lengthwise, using a cleaver if necessary, and cut the ear and rinds into strips. Boil them in lightly salted water for an hour, by which point the fat will be rendered out of them. Drain. Set aside to cool.
Ask a question about this stepHeat the oil and the butter in a large saute pan. Add the onion, shallots and garlic and cook over low heat, stirring occasionally, for about 15 minutes. Chop the trotter into small pieces. Add it, the sliced pig's ear and rinds to the onion mixture. Season well with salt and pepper. Add enough vegetable stock to cover the mixture and cook, over medium-low heat, until the liquid has reduced by half.
Ask a question about this stepIn a separate large Dutch oven brown the ribs and set them aside. Then brown the the Luganega sausage, and the salami lightly. Return the ribs to the pan and then sprinkle the meat with white wine and cook over a moderate flame until the liquid is evaporated. Remove the meat from the pan, then deglaze the pan with a bit more wine. Add the carrots and celery, together with the tomato paste and about 2 tablespoons of water. Season with salt and pepper. Cover the pan and cook for about 10 minutes, stirring occasionally.
Ask a question about this stepAdd the reserved onion, trotter, ear, and rind mixture along with the sliced cabbage. Then lay the ribs and sausage over the top of it. Sprinkle in the lemon zest, chopped sage leaves, rosemary sprig, fennel seeds, dried juniper berries and whole black pepper corns. Add enough additional stock to bring the liquid to about halfway up the side of the pot. Cover and simmer for 1 hour, skimming and stirring the pot as needed. NOTE: During this period, the trotters and rinds will have begun to break down. Additional stock may be needed to keep a loose, glutinous consistency.
Ask a question about this stepTo serve: Lay a couple slices of baked polenta on the bottom of a low soup plate. Ladle the cassoeula over the slices making sure to get a few sausages and ribs onto each bowl.
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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
Mmmmm...there's so much pork in this dish that it's just GOTTA be good.