Super Easy Bacon Wrapped Octopus
Everything is better with bacon!
- 1 Medium octopus
- 8 Strips thin bacon
- 1 Pig Foot
- 1 Cup Kewpie mayonnaise
- 1 Bulb kohlrabi
- 10 Swiss chard leaves
- Juice of one lemon
Boil octopus on high heat for 2 hours. Carefully take out of water, strain liquid, and place onto a sheet pan. Refrigerate until chilled. Cut tentacles off the octopus and wrap each leg in a slice of raw bacon.
Add bacon-wrapped octopus into a hot pan and deep fry until bacon is golden brown.
Boil pig foot in water and a pinch of salt until tender (50 minutes to 1 hour). Remove pig foot from water and debone, saving all tendon and skin. Add to a bowl and mix in kewpie mayonnaise.
Wash and chop chard greens into ribbons. Thinly slice kohlrabi and add to chard greens. Season with a pinch of salt. Put greens into an airtight container covered with a towel and leave out on kitchen counter overnight. Remove greens from container the following day and squeeze out any extra liquid. Season with salt and pepper and add the lemon juice.
Place fermented greens down on the plate, layer bacon wrapped octopus and top with aioli.