Crispy Pig Trotter Slider, Herb Salad And Pickled Chilies

• 10 pounds pork trotters brined
• pork stock As needed
• 3 eggs
• 2 packages hawaiian bread
• kumquat aioli As needed
• 1 1/2 cups cilantro chopped
• 1 cup mint chopped
• 1 cup carrot shaved
• 1 cup radish shaved
• vinaigrette As needed
• red chiles As needed, sliced and pickled
• 3 gallons water
• 5 ounces fish sauce
• 520 grams salt
• 375 grams sugar
• 5 star anise
• 2 cinnamon sticks
• 40 black peppercorns

1. 1. Pork Trotter Brine: combine brine ingredients in small saucepan and bring to a simmer over low heat, letting sugar and salt dissolve, cool and add trotters
2. 2. Brine trotters overnight
3. 3. Place pork trotters in enough stock to braise and cook until tender (about 4 hours)
4. 4. Remove from heat, strain from the liquid; reserving 1 1/2 cups of reduced braising liquid
5. 5. Allow the pork to cool to room temperature, pull the meat and add reserved cooking liquid
6. 6. Press pork into hotel pan; chill and cut into squares
7. 7. At service, dredge trotter cake in standard breading procedure
8. 8. Fry until golden brown

pork trotters, pork, eggs, hawaiian bread, kumquat aioli, cilantro, mint chopped, carrot shaved, radish shaved, red chiles, water, fish sauce, salt, sugar, anise, cinnamon sticks, black

Taken from www.yummly.com/recipe/Crispy-Pig-Trotter-Slider_-Herb-Salad-and-Pickled-Chilies-2255059 (may not work)