To satisfy the culinary expectations of those who would like to dine on fine swine, the Chinese Business Community Association is planning a “pig out” to benefit its programs and events.
HONOLULU (KHON2) — Protein is an important part of the typical diet. In America, the most popular animal protein is beef but in Asia, the preferred meat is pork.
It’s a fact that pork rules the palate in many cuisines, particularly in our backyards and to the west of our pond.
To satisfy the culinary expectations of those who would like to dine on fine swine, the Chinese Business Community Association is planning a “Pig Out” to benefit its programs and events.
Mixed Plate received a preview of the proposed menu which includes an appetizer of roasted spare ribs, pork belly kau yuk and taro, Singapore noodles with char siu, stuffed tofu and bitter melon with pork hash and pickled pigs feet, a dish with rich history and lore.
“A very time-honored tradition of a healing a woman who’s given birth, so you need time to recover,” said Chu Lan Shubert-Kwock of the Chinatown Business and Community Association.
That meant eating pig’s feet every day for one month post-natal.
Chef Hingh Cuong of Yong’s Kitchen strictly followed the Chinese medicine recipe by meticulously cleaning and shaving the trotters before they get a vinegar bath with raw block sugar and spring ginger.
The piggie parts percolate for three hours and are served with organic eggs in a pungent black broth.
Be prepared for there is no way to delicately eat the tasty tootsies.
“I got to use my fingers pick it by the bone, suck the hell out of the meat and the cartilage,” said Ernie Loo, pig’s fee connoisseur.
A pile of bones confirmed the menu satisfied the most demanding of carnivore appetites. CBCA hopes to bring home the bacon during next year’s Pig’s Feet Pig Out.