So the first stage of playing around with pig snouts is complete. It went exactly as planned. I quickly stuffed it with some smoked ham hock, set it while warm in seran wrap, then wrapped it in caul fat, aggressively seared it, then roasted it, then i basted, then sliced. It was very "porky", almost too much and uber gelatinous because of the fat and meat attached to the skin of the snout. Next time i think i will brine them, and clean out the snout better so that its more of a serving vessel rather then part of the meat component.
You either view the finished product as a work of art or stomach turning. I dont think there is much of a medium when it comes to this dish.
The plan is to serve it with some braised cabbage, apples and double smoked bacon.
4 comments:
This is awesome. So awesome.
maybe braising the snout first, then stuff it and pan roasting it right before you serve it?
Yea i braised the snout in pork stock before stuffing it. I actually think i'd do it in a bouillon so it lessens the extreme porkiness.
I feel the need to repeat your experiment, and stuff it with cotechino filling, and then cook it sous vide.
This would be like a zampone, except with a snout, so i'd call it a nasone. Holy crap, that might be the coolest thing ever.
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