The Nasty Bits: Pig Parts Salad

[Photographs: Chichi Wang] You may think you don't want simmered pork parts in your salad, but think again. This preparation has become a favorite of mine, a clever way to deal with the random meat parts that may be sitting in your freezer. Or, maybe you have a dish that calls for a gelatinous stock you'd like to make with a trotter, but you don't know what to do with the trotter afterwards. Pig parts, served at room temperature, dressed in a basic vinaigrette of olive oil, vinegar, and... Continue reading »