Pig's trotters with eggplant, razor clams and crispy ham

(Pig's feet)

500g carrot

2 kg onions

2 kg pig's feet

2 g sal

40 ml rancid wine

40 ml brandy

40 ml Port

2u laurel

Place the pig's trotters in a pot of cold water and blanch. Drain the trotters and boil them in another pot with 1.5 kg of onion, the clove, and the bay leaf. Once cooked, remove the bones, bake them, roll the meat into a log, and refrigerate. Sauté 500 g of finely diced onion and deglaze with the liqueurs until reduced. Add the roasted bones, cover with water, and simmer for 45 minutes. Strain and reduce until you achieve a demi-glace consistency. You can further thicken it with a little cornstarch, xanthan gum, or kuzu.

(Eggplants)

100 ml olive oil

1 kg eggplants

2.5 g black pepper

2g sal

Roast the eggplants over an open flame and peel them. Place the peeled eggplants in the oven to dry and release some of the moisture. Put them in a vacuum bag with the olive oil, pepper, and salt, seal, and leave until they rehydrate in the oil. Set aside.

(Razor clams and crispy ham)

120g Ham

250g Razors (cleaned)

In a boiling saucepan, blanch the razor clams just enough to separate them from their shells. Set aside. Cover the ham slices with kitchen paper, place them on a plate, and microwave until dry. Set aside.

Take the pig's trotter rolls, cut them into portions, and sear them on a griddle until crispy. Place a layer of demi-glace on the bottom of the plate, top with a portion of pig's trotters, accompany with the eggplant, and finish with the razor clams and crispy ham.