Terrine of Pork Trotter, Baby Kale, Spinach & Chard, Pickled Ramps, Shaved Pickled Carrot, Pickled Mustard Seed, Crisped Bread, Powdered Pork Fat
I placed two whole pork trotters into a pot and covered them with cold water. I placed the pot on the stove and added bay leaf, fennel, star anise, onion, garlic, ginger, peppercorns and juniper berries. I cooked the trotters at a low simmer for about 4 hours when the skin was easily pierced with my finger. I removed them from the pot and strained the liquid. Once cooled I removed all of the meat, skin, fat and cartilage and roughly chopped it. I seasoned the meat with salt and pepper and mixed in some of the reserved cooking liquid. I placed the trotter meat into a terrine mold and covered it with a thin layer of pork lard. I chilled the terrine overnight before slicing it to serve.
I made the pickles pretty much the same way I've made pickles in previous posts, the ramps and carrots being from last season. The baby greens were plated undressed. I made the powder by mixing pork fat with tapioca maltodextin to create an interesting textural component.