Salsa-Glazed Pork Trotters with Radicchio
- Beef tallow11 g99 kcal
- Black beans110 g375 kcal
- Black pepper6 g15 kcal
- Curry leaf1 bunch31 kcal
- Fresh bay leaf1 piece1 kcal
- Gochugaru (Korean chili flakes)8 g25 kcal
- Gorgonzola cheese56 g200 kcal
- Napa cabbage1 head144 kcal
- Pork trotters280 g594 kcal
- Radicchio1 head92 kcal
- Salsa182 ml53 kcal
- Salt6 g0 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Georgian-inspired comfort food: tender pork trotters paired with radicchio and napa cabbage and black beans, finished with fresh bay leaf and curry leaf and a hit of black pepper and gochugaru (Korean chili flakes). 1. Pat the pork trotters dry and season with salt, black pepper and gochugaru (Korean chili flakes). 2. Heat beef tallow in a heavy pan and sear the pork trotters until it develops a deep golden crust, about 21 minutes. 3. Add radicchio and napa cabbage to the pan and cook until just tender, stirring in fresh bay leaf and curry leaf for fragrance. 4. Cook the black beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of salsa and a scattering of gorgonzola cheese before serving hot.