Sous vide pig's foot, deboned (the pile of bones was about the same size), with copious amounts of rendered gelatin.
Dried satsumas. As simple as slicing them thinly - most satsumas are seedless - and putting them in the dehydrator at 135 for a night, maybe a day, depending on ambient humidity. (Harder to do in the oven - set it as low as it'll go and leave the door cracked.) They come out crispy, both the sweetness and the acidity concentrated. You can eat them as a snack - it's hard not to - or drop them into tea or coffee.
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