Tuesday, March 12, 2013

Adobong pig spleen

I saved the reduced braising liquid (water, coconut vinegar, patis, hawaiian salt, garlic, bay leaves, black peppercorns) from the pig ear recipe. Used it to wilt the bok choy

Cut the spleen in half then placed on the grill pan to get some color to it then sliced and tossed into the braising liquid. Added a tbsp of potato starch to broth to give it some body and cling to the greens.

Topped with green onions and Hawaiian slat

Flavor of the spleen was similar to the pancreas, mild when compared to liver. Cooked medium rare texture was smooth and creamy.

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