“THE SILK PURSE” -aka- “PEPPER PIG”
Pigs Head Terrine
Made with the whole head, in particular the Ears!
“This dish was totally awesome, the flavours and textures rivaled any I’ve had in my favourate restaurants! This terrine was made out of a pigs ear and a trotter! It was a beautiful thing to look at, and tasted damn good too, dipped in an Asian style sauce made from soy sauce, mirin and sake, with ginger, garlic and spring onions…. mmmmmm!”
TERRINE is one of my favourate dishes!! It has humble beginnings as a hearty meal for French labourers, but is now served in upscale restaurants as a starter. You can experiment with terrine ingredients as much as you wish, nothing is carved in stone when it comes to these kinds of recipes! It depends on what nature offers you at the time and your personal tastes!
Since the meat mixture is best marinated and left in the fridge for a day, cooked and cooled the next day and then left up to two days for proper pressing to occur, terrine can be a time-consuming dish. But it doesn’t have to be!
This terrine came about whilst visiting a friend in Scotland. My friend and I often swap oddities, techniques, recipes and make things from dead bits, this occasion was no different. This trip consisted of much outdoor cookery, taxidermy practice and a pigs head!
- 1 pig head
- 2 tblsp pink peppercorn
- 1 tblsp black peppercorns
- dash salt and pepper
“I don’t always use bacon to line the tin, often I use a jelly, say, from a pigs head, ham hock or trotters. I like to decorate the top (first layer in the tin) with a few foraged edible leaves and/or fruits“.
Asian dipping sauce!
- Soy sause
- Spring onions
“The gelatin removed from the meat is used as a preserving & jellying agent (as in the making of pork pies). Nowadays artificial gelatin is often added, but I prefer the traditional method”.
- Boil the pig head in a large pan covered with water until the meat starts to fall off. Then pull as much meat off as you can.
- Make a pork ‘binding’ jelly. This can be made a day in advance by boiling the trotter or hock in a sauce pan, then simmering on a low heat for 3 hours, until the skin dissolves and the knuckles separate.
- Season the jelly with salt and pepper
- Line the tin in layers, starting with the pink peppercorns. Add layer by layer of meat pausing to pour some of the melted jelly binder.
- When finished put in fridge till set.
- Turn out and serve with the delicious Asian dipping sauce.
Also think about including…
- Foraged herbs and fruits of your choice – autumnal fruits such as plums, blackberries,cherries, apple or apricots work really well! Be creative!! Why not make your own chutney too?
- Wild foraged meat – ROADKILL!
I often make my terrines from Accidental Meats/ Roadkill. It sparks conversation and debate….
Wild Game Terrine was one of the dishes I served up on Come Dine With Me many years ago, alongside Curried Pheasant & Quinoa Roadkill Pies. I served two dishes as I wanted to spark a debate if my guests wouldn’t eat the roadkill, but would eat the butcher bought meat. My question was – “so whats the difference?” It was the same wild animal, the difference being one had been deliberately shot with a gun, the other had been accidentally hit by a car! If it was a question of ethics, which one was the most humane? If it was a question of freshness, one had been hit by a car within a few hours, the other had been hung for over a week in the butchers shop…. which one would you eat?
As it happened they devoured them, and loved it all! Phewwww!!
I hope you enjoy my other ROADKILL & “FERAL FUSION” recipes!
“FOOT & FADGE” – Roadkill Terrine – “FERAL FUSION” – Wild Food Recipes with Trotters, Uterus and Goji Berries
Roadkill Rabbit and Pheasant Terrine with Pig’s Uterus, Trotters, Bacon and Goji Berries.