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CLAY-ROASTED THIGH INSPIRED BY HANNIBAL

Picture for Clay-Roasted Thigh inspired by Hannibal

7,401,198 views  The history of eating one's fellow man is rich with culinary tradition and innovation, carried on in no small part by Dr. Hannibal Lecter. In this pivotal scene, he gives a fellow killer a taste of his own medicine, so to speak - if, at the time, he had medicine in his bloodstream, because he's eating his own leg. So to speak.

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INGREDIENTS

non toxic, non polymer, oven hardening clay

4 pounds non toxic, non polymer, oven hardening clay

shallots, peeled and halved

9 shallots, peeled and halved

garlic, halved

3 cloves garlic, halved

dong quai

½ cup dong quai

medium sized pieces of tong sum

4 medium sized pieces of tong sum

dried shiitake mushrooms

1 cup dried shiitake mushrooms

dried longan flesh

½ cup dried longan flesh

dried gocce berries

½ cup dried gocce berries

pork loin

1 whole pork loin

Salt

Salt

Fresh ground pepper

Fresh ground pepper

prosciutto

3 ounces prosciutto

large reconstituted lotus leaves

2 large reconstituted lotus leaves

large beef marrow bone, halved lengthwise

1 large beef marrow bone, halved lengthwise

parsley

¼ cup parsley

olive oil

¼ cup olive oil

white wine vinegar

¼ cup white wine vinegar

Butcher's twine

Butcher's twine

DIRECTIONS

1.

Combine the dried dong quai, tong sum and the shiitake mushrooms in a blender or food processor and process until they become a fine powder.

dong quai

½ cup dong quai

medium sized pieces of tong sum

4 medium sized pieces of tong sum

dried shiitake mushrooms

½ cup dried shiitake mushrooms

2.

Reconstitute the longan flesh, gocce berries and the rest of the shiitake mushrooms for 15 minutes in hot water, then dry thoroughly.

dried longan flesh

½ cup dried longan flesh

dried gocce berries

½ cup dried gocce berries

dried shiitake mushrooms

½ cup dried shiitake mushrooms

3.

Cut pork loin in half and trim fat and silverskin. Butterfly each piece.

pork loin

1 whole pork loin

4.

Generously season both sides with salt and ground pepper. Then sprinkle the inside of each piece with the root and mushroom seasoning mixture.

Salt

Salt

Fresh ground pepper

Fresh ground pepper

5.

Place a generous heap of reconstituted longan flesh, gocce berries, and shiitake mushrooms on the inside of one piece. Then add halved shallots and garlic cloves. Place the other piece of pork loin on top.

garlic, halved

3 cloves garlic, halved

6.

Shingle the top of the roast with prosciutto.

prosciutto

3 ounces prosciutto

7.

Tie the whole roast tight with butcher's twine.

8.

Double wrap roast with lotus leaves.

large reconstituted lotus leaves

2 large reconstituted lotus leaves

9.

Lay down a bottom layer of clay larger than the roast on a baking sheet and place the roast on top. Then begin shingling the top of the roast with clay to create two layers that you can join together to create a sealed package.

non toxic, non polymer, oven hardening clay

4 pounds non toxic, non polymer, oven hardening clay

10.

Once covered, create a ventilation hole on the top and place the roast in a 275°F oven for 3 1/2 hours.

11.

Set roast aside and turn oven up to 450°F and roast beef bones for 15 minutes

12.

Break open the clay on roast with a pestle and peel off the clay in large pieces.

13.

Peel open the lotus leaves and cut a few of the strings off.

14.

Serve with beef marrow bone drizzled with a vinaigrette of olive oil, parsley, finely chopped shallot and white wine vinegar.

large beef marrow bone, halved lengthwise

1 large beef marrow bone, halved lengthwise

olive oil

¼ cup olive oil

parsley

¼ cup parsley

shallots, peeled and halved

9 shallots, peeled and halved

Butcher's twine

Butcher's twine

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