Recipes
Sisig Terrine
14
May
May
Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Sisig Terrine
Ingredients
- 8 pieces pigs ears (drum taken out), clean well and cut lengthwise into 3 equal parts
Brine Solution:
- 2 tablespoons brown sugar
- 2 pieces bay leaf
- 1/2 teaspoon cracked black pepper
- 2 teaspoons salt
- 2 cups water
- 200 ml pineapple juice
For the Mirepoix (rough chopped):
- 20 g chopped carrots
- 20 g chopped celery
- 20 g chopped red onion
- 20 g chopped leeks
- 4 pieces ear drums, sliced into 1/2” strips
- 100 grams small diced cooked chicken liver
- red bell pepper cut into 4 length-wise then slice into 1/4" strips across
- 2 pieces green and/or red finger chilies, sliced thinly into rings
For plating:
- cucumber, grated into spaghetti strips
- pineapple vinaigrette
- wonsuy/cilantro
Vinaigrette (mix all ingredients together) :
- 1/2 cup extra virgin olive oil
- 1/2 cup kalamansi extract
- 1/2 cup pineapple juice
- 1-2 pieces green and red finger chilies, sliced thinly
- salt and pepper to taste
Instructions
Procedure:
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Place the pig ears in a suitable zip-lock bag along with the marinade.
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Mix well and place in the chiller for 12 hours (move it sometimes to wake up the brine).
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After 12 hours place the pig ears along with the brine solution and mirepoix into a stockpot.
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Completely cover in cold water and pineapple juice.
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Cover stockpot and cook over low heat. Alternatively, if a pressure cooker is available, boil for 30 minutes.
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When done, remove pig ears from the broth and set aside.
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Continue to boil broth until reduced into half, when starting to reduce add 2 teaspoons calamansi, 1 teaspoon patis and chopped 2 pieces green chillies.
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Once reduced, pour liquid through a fine strainer.
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Lightly moisten the terrine mold or meat loaf pan with water then line it with plastic wrap.
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Place enough of the cooked pigs ears into the terrine enough to cover all the surface area.
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Sprinkle with chicken liver and red bell pepper.
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Repeat steps 10 and 11 until pan is almost full, about 1/2" from the top.
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Pour about 1 cup of the reduced broth into the pan.
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Close the top by folding each side of the plastic wrap to the center.
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Repeat steps 9-14 with the 2 remaining terrines.
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Cut a piece of cardboard to fit exactly the inside of the terrine mold. Wrap it in plastic wrap.
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Place this plastic-wrapped cardboard on the top of the terrine and place a heavy block (like a brick) on top to press it. Some liquid may spill out.
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Refrigerate the terrine for an hour or two, or until the liquid has set into a gelatinve. Prepare vinaigrette
To serve:
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Place cucumber strips into a mixing bowl and add some of the prepared vinaigrette. Portion into a plate by using a fork and dip into the bowl and move into a circular motion, just like when eating spaghetti.
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Using a sharp knife warmed in water, cut the terrine into 1/2" slices. Place over the cucumber strips.