Pickled Pig Feet Lo Mein: Soy, Mint, and Cured Egg

Adapted by StarChefs.com
January 2016
Yield: 4 servings


Cured Eggs
6 egg yolks
1 cup kosher salt
½ cup sugar
Pickled Pigs Feet
1 Spanish onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
2 bay leaves
4 tablespoons kosher salt
6 pig feet
1 cup apple cider vinegar
1 jalapeno, seeded and chopped
6 cloves garlic, sliced
¼ cup fish sauce
Soy Reduction
1 cup soy sauce
1 cup brown sugar
1 bunch chopped cilantro
To Assemble and Serve
Canola oil for frying
1 pound fresh lo mein noodles, cooked in salted water, rinsed, and cooled
1 bunch green onions, thinly sliced
1 medium carrot, diced
½ bunch picked mint leaves
Sesame oil


For the Cured Eggs

In a small bowl, mix salt and sugar. To a shallow dish large enough for yolks to lay in a flat layer without being over crowded, pour half the salt mixture. Make 6 dimples in the salt mixture and place the yolks inside. Cover with the remaining salt mixture, wrap tightly and refrigerate 1 week. Remove yolks from the dish and brush off cure. Set a dehydrator 95°F, and dehydrate yolks for 48 hours or until firm.

For the Pickled Pigs Feet

To a large saucepot, add pig feet, onion, celery, carrot, bay leaves, 2 tablespoons salt, and cold water to cover; bring to a boil. Reduce heat to a simmer, and cook until the meat easily separates from the bone and cartilage is tender, about 3 hours. Remove feet from the pot and cool slightly. Pick meat from bones, roughly chop, and place in a nonreactive vessel Reserve broth for another use. To a pot, add remaining salt, vinegar, 1 cup water, jalapeño, garlic, and fish sauce; bring to a boil. Remove from heat and pour over feet, cool to room temperature. Hold in refrigerator.

For the Soy Reduction

Into a medium saucepot, combine soy and sugar and reduce until slightly syrupy. Add cilantro and set aside to cool. When cool, strain through a fine mesh strainer.

To Assemble and Serve

Heat a large wok over high heat. Add canola oil to line the pan, and heat until smoking. Add the noodles and cook until slightly crisp. Add green onions, carrots, and Pickled Pigs Feet. Toss to combine. Add half of the mint and toss to combine. Split noodles between 4 plates and drizzle with sesame oil and the Soy Reduction. Garnish each plate with remaining mint leaves. Using a microplane, generously grate the Cured Egg over each plate.