I'm very luck to have a wife who indulges in the "different" cuts I cook.
The latest was duck heads and tongues with a crispy pig ear side salad.
The tongues were pressure cooked for 25 minutes at full pressure, the bone pulled out while still warm then sauteed in chilli oil. The other tongues will be dehydrated and deep fried.
The heads were steamed in a PC for 12 minutes with ginger, star anise and Sichuan peppercorns. Two heads were split and sauteed and one was torched. The heads need to be grilled/roasted/sauteed for longer to render more fat out to make them super crunchy.
The pigs ears cooked in the PC for 40 minutes with star anise, Sichaun peppercorns, ginger, dried chillies and soy sauce. Pressed overnight in the cooking liquid, then cut thin and deep fried. The salad is Napa cabbage, red endive, carrot and daikon, dressed in rice vinegar and chilli oil.
Dessert was Durian. The richness of the aroma had grown over night in the fridge. The dogs were very excited when I opened the container, my wife was not. The flavour has become more complex (in a good way) and has a subtle lingering apricot finish.
