Posted by Que on June 19, 2001 at 03:25:33:
This classic dish uses all the meat from the head of the pig, including the tongue, cheek and ears (unless you want to keep these for Crispy Pig's Ears, see next recipe). The natural gelatine in the bone of the head should be enough to set the brawn in its own jelly, but an extra pig's trotter will make sure.
Serves about 10
1 pig's head, quartered
1 pig's trotter
2 onions, peeled
a bundle of fresh herbs
muslin bag of spices (cloves, coriander, peppercorns, bay leaves)
a handful of chopped fresh parsley
juice of 1/2 lemon
salt and pepper
Place the quartered head, trotter, onions, bundle of herbs and bag of spices in a large stockpot. Cover with water and bring to the boil. Skim the scum from the surface, turn down to a very gentle simmer and leave to cook for 4–5 hours, topping up the pan occasionally as the water level drops. (Remove the ears after about 2 1/2 hours if you want to use them for Crispy Pig's Ears).
When cooked, lift out the meat and leave until cool enough to handle. Pick all the meat, skin and fat off the head bones (it should fall off quite easily). Remove any bristly hairs with tweezers. Carefully remove the tongue in one piece, peel off the skin, and set aside. Roughly chop all the bits, including the fat and skin, and toss together with the chopped parsley and the lemon juice. Season to taste with a little salt and pepper.
Place a layer of this mixture in the bottom of a terrine dish and then place the boiled tongue on top. Finish off with the remaining meat mixture. (Depending on the size of your dish, you may have enough for two).
Remove the herbs, onions and spices from the cooking liquor and strain it if cloudy. Reduce it down by about two-thirds and spoon about 6 tablespoons of this gelatine-rich liquid over the terrine to help it to set as it cools. Place under a weighted plate or board and put in the refrigerator to cool and set.
Serve cold in slices, or diced and tossed with cold Puy lentils and a mustardy vinaigrette
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