Batsoa recipe

Ingredients

• 8 black peppercorns
• 4–6 coriander seeds
• 1 fresh bay leaf
• 5 pounds pig’s feet, about 6 pig’s feet
• 2 teaspoons sea salt
• 2 tablespoons honey
• 1 tablespoon cider vinegar
• 2 fruits from the “seeds” of a tamarind pod
• 1 teaspoon grated fresh ginger

• 4 ounces pumpkin, roasted (no color), meat only
• 1⁄4 teaspoon Marsala wine
• 1⁄2 teaspoon high-quality sherry vinegar
• 1 tablespoon Olio Verde olive oil (any high-quality extra-virgin olive oil will suffice)
• 1 tablespoon unsalted butter
• 1 pinch of salt
• 1 teaspoon honey
• 1 teaspoon plus 1 tablespoon grain mustard, divided

• 1 cup all-purpose flour
• 4 tablespoons tapioca maltodextrin
• 2–3 tablespoons olive oil
• 10 ounces Brussels sprouts

For Batsoa
1. Place the peppercorns, coriander seeds, and bay leaf in a tied cheesecloth pouch (sachet). Place sachet in a large pot; add pig’s feet and enough water to cover the feet by about 3 to 4 inches. Add sea salt, honey, cider vinegar, and tamarind fruits. Place pot on stove, uncovered. On medium-high heat, bring to a simmer; then turn heat to medium-low to gently cook ingredients for 5 to 6 hours, until “fall-apart” tender. Remove from heat and set aside in the cooking liquid until cool enough to handle, but still quite warm.
2. Gently pull apart trotters, setting aside strained cooking liquid, and add skin, meat, and tendon (removing broken fat and bones) to a perforated mold set inside a container. Mix microplaned ginger into meat mixture. Taste the mixture for seasoning and press (4 to 5 pounds works well; we use a large can of tomatoes) the meat inside the terrine mold. Place in the refrigerator overnight. This will drain the excess liquid.
For Pumpkin Mustard
3. In a blender, mix all ingredients except 1 tablespoon grain mustard on high until very smooth. Add 1 tablespoon grain mustard on low speed and refrigerate, about 30 minutes.
To Complete
4. Combine and sift flour and tapioca maltodextrin. Lightly bread the Batsoa in the flour mixture. On medium-high heat, add olive oil to a frying pan and fry floured Batsoa for 1½ to 2 minutes on each side. The Batsoa should feel soft at the center. Slice Brussels sprouts with a mandoline. Plate Batsoa with raw Brussels sprouts and a spread of Pumpkin Mustard.