The Chef: Abraham Conlon (Fat Rice)The Challenger: Jake Bickelhaupt (Sous Rising)The Ingredient: Pig uterus
Conlon points out that many textures considered weird in this country are much appreciated elsewhere. In other countries, he says, “There’s more focus on use of the entire animal and the different textures that animal provides.” In southeast Asia in particular, taste has as much to do with aroma and texture as it does with flavor.
The right way to cook pig uterus, Conlon said, is to stir-fry it with vegetables. First he soaked it in water for a couple days, blanched it, and marinated it in water mixed with shaoxing wine, ginger slices, and scallion—which he said “pulls some of the funkiness off, pulls the bloody flavor out.” He then trimmed it into little macaroni-shaped half moons and stir-fried it with scallions, red pepper, Thai chiles, celery, tamarind pulp, turmeric, pork stock, and a Macanese-style shrimp paste they make in-house.
Stir-fried Sang Cheong (pig uterus) with Macanese flavors
1 pound fresh pork uterus Ginger slices Cinnamon stick Oil (for deep-frying) Powdered cinnamon Powdered sugar
