Crispy pork trotters with garlic scapes, English peas, and porcini from Heritage by Sean Brock

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Notes about this recipe

  • Eat Your Books

    Chill overnight.

  • twoyolks on June 30, 2015

    The pork has good flavor but gains less than I expected from being breaded and fried. The garlic scape puree really helps lighten the pork and provides a nice counterpoint. Neither the peas nor the mushrooms added much to the meal for me. Frying the pork became quite dangerous as the liquid in the pork would melt in the heat, hit the oil, and cause large splashes of oil. I got burned several times. The garlic scapes were hard to puree because there aren't many of them and there's not a lot of liquid.

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