Thursday, February 04, 2010
I made this following the recipe of pig's head trouchon in the momofuku cookbook but I skip the part that you bread the disks and fried them.
I am not sure if you can really call this thing a trouchon, but it was pretty good nonetheless, although not complex or nuanced in flavor. I would probably add some wine next time I make this.
pigs head, mustard, parsley, and radish, not bad.