For the Dumplings
1 1/2 cups Yarmuth Farms goat cheese, fresh and soft
1/2 cup parmigiano-reggiano, freshly grated
3 large eggs
1 t sea salt
1 t black pepper, freshly ground
5 T flour, plus more for dredging
1. While the soup is simmering, bring a large pot of salted water to a boil. Set up an ice bath.
2. In a large bowl, mix the goat cheese, parmigiano, and eggs. Stir in nutmeg, salt, pepper, and flour.
3. Form the mixture into balls the size of a quarter.
4. Dredge the formed dumplings in flour to coat, tapping off the excess.
5. Slide the dumplings into the boiling water, being careful not to overcrowd the water; work in batches if necessary.
6. After they float to the top and have cooked for about 4 minutes, remove the dumplings using a slotted spoon and place them in the ice bath to set.
7. When completely chilled, transfer to a tray and refrigerate.
8. Set a pot over medium heat and return the broth to a high simmer.
9. Add the chilled dumplings and cook over medium-low heat for 10 minutes, but do not boil.
For the Broth
3 lbs pig trotters, split lengthwise or cut crosswise into 1-inch disks (ask your butcher to do this for you)
2 lbs chicken backs and carcasses, skin and excess fat removed
2 T vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
1/4 cup of parmesan rind
2 whole leeks, washed and roughly chopped
3 bay leaves
3 t lemon zest
1/4 cup of apple cider vinegar
1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.
2. While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions and garlic. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.
3. Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you've scrubbed them.
4. Return bones to pot along with charred vegetables, leeks, parmesan, lemon zest, bay leaves and vinegar. Top up with cold water. Bring to a rolling boil over high heat, skimming off any impurities that appear (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on.
5. Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as needed.
6. Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth.
For XO Shallots
1 lb shallots, sliced thin
2 T vegetable oil
2 T XO sauce
1 T rice wine vinegar
1. In a small sauce pan, add the oil and shallots and lightly saute them until very slightly caramelized.
2. Add one 2 T XO sauce to the pan as well as the T of vinegar and let simmer until the liquid has evaporated.
For Crispy Pork Skin
1 pork skin, scored and laid flat on a silpat
1. In a 250 degree oven, lay the skin out on a silpat lined sheet tray.
2. Roast for approximately 4 hours or until golden brown and crispy.
While this recipe is not gluten-free, certain ingredients can be replaced or removed to achieve a gluten-free dish.