How to make Cotechino

I haven’t had the luxury of time to get enough sleep, much less do things I really love, like harassing chefs in the kitchen and asking lots of questions about the process of creating wonderful things. I manage to spend half a day in the kitchen with a food editor, which reminded me how much I miss my old job.

I miss food writing, sleep and the liberty to say no to things I intensely dislike.

So here, the chefs at Sureño tell me how to make Cotechino di pekino (as opposed to Moderna)—a type of Italian sausage made with 3 different parts of the pig, the belly, neck and lard.

pork belly 100GR (ground)
pork neck 600GR (ground)
Pork Skin 300GR (skin cut into small slice and boiled before in water with Bay leaves and whole black pepper for about 20 minutes)
nutmeg cinnamon vanilla cloves black cracked pepper red wine(spices and wine can be adjusted by personal preference)sea salt and nitrit salt 5gr
cut teh pork belly in small cubes (0.5cm)
put all the ingredients in a bowl and mix for about 5 minutes

Fun fact: Add some ice when you’re mixing so the pork fat stays solid, instead of melting into a greasy mix.

Making Cotechino Part II from Juliana Loh on Vimeo.

Making Cotechino Part III from Juliana Loh on Vimeo.

Making Cotechino Part IV from Juliana Loh on Vimeo.

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