Got intrigued by the pigs maw talk from Chef JJ et al. Only eaten by chinese here so... I was grabbing some bits in Chinatown & there they were.
Well what are you going to do leave sitting on the shelf in the butchers! Hell no. Got a bit of help from a fellow customer( bilingual) & I am in business.
They are soaking in some salty water with a splash of apple cider vinegar while I think & smoke the Asian style speck I couldn't fit into the smoker on wedsday.
I figure its a version of haggis there are probably versions of it around the world from Pennsilvania to Louisiana to Glasgow. Now there is going to be my version.
Pork mince ,asian speck,ginger, garlic sichuan pepper, soy,shitake mushrooms,garlic chive, shallots some chilli. All mixed stuffed inside it ,some chicken stock & bits in the bottom the pan,into the MES.
Sounds like a plan?