Text 30694, 88 rader
Skriven 2012-10-29 20:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: far flung 476
=====================
-=> Quoting Michael Loo to Jim Weller <=-

 ML> there's been a significant dip in availability, to the degree
 ML> that I may have to overnight in Toronto or Edmonton.

If that happens I can recommend some Edmonton eateries, but they are
all in the north and west end, not near the airport. Toronto, you're
on your own.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Trotters And Hocks Bo Ssam
Categories: Korean, Pork, Sauces
  Servings: 4

      2    whole pork trotters with
    lower hocks still attached
    (3 pounds each)
    1/2 c  white sugar
    1/2 c  plus 1 tablespoon kosher
    salt
           FOR THE GINGER-SCALLION
           SAUCE:
      1 c  thinly sliced scallions,
    green and white parts
      1 TB ginger, minced or grated
    with a microplane grater
      2 TB neutral-tasting oil such as
    canola or grapeseed
      1 ts light soy sauce
    1/4 ts sherry or red wine vinegar
    Kosher salt
           FOR THE SSAM SAUCE:
      1 TB fermented bean-and-chili
    paste (ssamjang)
      2 ts chili paste (kochujang)
    1/4 c  sherry vinegar
    canola or grapeseed oil
           TO SERVE:
      3 TB brown sugar
      2 c  plain white rice, cooked
      2    heads bibb lettuce, leaves
    separated, washed, dried
    Kimchi

Place the hock/trotters on a large plate or a tray. In a small
mixing bowl, mix the white sugar and 1/2 cup of the salt. Rub the
mixture over the hocks and trotter, both skin as well as meat.
Transfer to a baking dish, cover with plastic wrap and place in the
refrigerator for at least 6 hours, or overnight.

The next day, adjust an oven rack to the lower-middle position and
preheat oven to 300 F. Remove the hocks/trotters from the
refrigerator and discard any pork liquid (no save it for the stock
pot! - JW) that have pooled at the bottom of the dish. Place the
hocks/trotters in a V-rack set in a roasting pan and roast until
very tender, about 4 hours, basting with pan juices every 30 minutes
after the first hour. Allow meat to cool for at least 2 hours, or
refrigerate for up to 3 days before proceeding.

Make the ginger scallion sauce: Combine the scallions ginger, oil,
soy sauce, and vinegar in a small mixing bowl. Season to taste with
salt and set aside.

Make the ssam sauce: combine the chili pastes with the vinegar and
oil in a small mixing bowl and set aside.

When ready to serve, preheat oven to 500 F. Combine remaining
tablespoon salt with brown sugar. Rub the mixture over the cooked
trotters/hocks. Roast in the oven until the skin is very dark and
crispy, about 15 minutes. Serve immediately with sauces, rice,
lettuce, and kimchi

Adapted from Momofuku by David Chang and Peter Meehan
Posted by: Chichi Wang
From: Serious Eats

MMMMM-------------------------------------------------


YK Jim


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