Chefs Connie Desousa and John Jackson of Charcut Roast House created this one when they first opened their restaurant in Calgary, a little unsure about the reception for “pigs’ heads” in what was a “steak-and-potatoes” town, but it seemed to work.
The face, excised from the head and then sewn up, makes a perfect vessel for holding the delicate emulsified meat, filled with pistachio and truffle mortadella mix and then roasted gently for approx. 9 hours. It’s then sliced, using their classic Italian hand-turned, red Berkel, into paper-thin pink sheets, studded with green pistachios. They serve them, fluffed and piled onto a wooden paddle, alongside a bowl of the locally named “prairie caviar” or grain brassica mustard.
Only one dip onto the secret sauce; that’s the secret. Plus, it stops me catching anything from you if I follow on…
I think I’ve mentioned how much I want to eat Matt Abergel’s food in Hong Kong. His wizardry with the chicken has to be worth a trip there just for that alone I think. Equally, I’m not sure when that sort of overseas travel will ever happen now, but his book is definitely something you should order.
…where they described pork horumon from Chikara, in Osaka. It’s a dish usually made of beef offal but here, they use all the great pieces from the pig. And they remind you that dipping the skewered pieces into the sauce is expected. But only once. Are you an animal? No, no you’re not. So, just one dip.
and I then found this video which sealed the deal for me.
I miss Japan. I really miss Japan. Maybe, one day.
A new year. No long spiel here. Just the hope that everyone has more joy, more fun, more happiness, less fear. More humanity. More compassion. More love. I’m not going to mention Brexit or the new UK COVID-19 variant.