Head chef of Peru’s Astrid y Gastón demonstrates a signature dish that is a popular snack, inspired by a classic recipe
Earlier this year, Peruvian chef Diego Muñoz of the celebrated Astrid y Gastón restaurant at Casa Moreyra in Peru held a three-day pop-up at the Landmark Mandarin Oriental, Hong Kong, presenting an eight-course menu that took guests on a culinary journey through the chef’s home country.
Muñoz, who refined his craft with apprenticeships under the likes of Andoni Aduriz and Ferran Adria, is a visionary who uses his skills in the kitchen to educate discerning diners on Peruvian culture. In the video below, Muñoz demonstrates sarza de patitas, which is a popular snack inspired by a classic recipe of pig trotters served with onion, lime and mustard.
Videography by Tyrone Wu
Ingredients
Serves 4
For the pig trotters
620g pig trotters
155ml white wine
20g shallots
3g thyme
1/8 laurel leaf
8g garlic
For the Creole water
80g red onion
3g garlic
1 laurel leaf
1g chapa pepper
1g fresh oregano
1g mint
1g parsley
45g tomato
10g rocoto
15g olive oil
1.5g salt
30g lemon juice
For the juice
1kg pig rib bones
300g red onions
150g carrots
150g celery
20g peeled garlic
3L water
20g Ultra-Sperse
For the garnish
Mastuerzo flowers and leaves
Dijon mustard
Mustard powder
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