by Chef Jeff Pikus of Maude’s Liquor Bar – Chicago, IL
Country Pork Terrine:
12 grams Demerara sugar
100 grams cognac
225 grams minced red onion
65 grams minced shallot
400 grams pork belly, rough diced
400 grams pork shoulder, coarsely ground
250 grams pork liver, coarsely ground
110 grams eggs
100 grams heavy cream
1/2 gram grated nutmeg
10 grams chopped parsley
2 grams chopped thyme
12 grams salt
3 grams pink salt
1 gram freshly ground black pepper
10 1/8-inch thick slices of smoked ham
1 bay leaf
6 whole juniper berries
Cornichon and Parsley Salad:
540 grams cornichons
1 bunch Italian parsley
Salt
Olive oil
Lemon juice
To Assemble and Serve:
100 grams whole grain mustard
5 grams honey
3 small sourdough boules
For the Country Pork Terrine:
Combine the sugar and cognac in a small bowl. In a pan over medium heat, sweat the red onion and the shallot until lightly browned. Add the cognac and sugar mixture to the pan and reduce until completely dry. Continue cooking the onion and shallot until the mixture becomes deep brown and caramelized. Stir the mixture frequently to prevent burning. Remove the pan from the heat and allow the mixture to cool to room temperature. Combine the onion mixture with the diced pork belly, ground pork shoulder, ground pork liver, eggs, heavy cream, nutmeg, parsley, thyme, salt, pink salt, and pepper, and marinate in the refrigerator for 24 hours. The next day, preheat a Combi steam oven to 212°F with 100 percent humidity. Line a terrine mold with plastic wrap, leaving enough plastic wrap hanging over the sides to eventually cover the terrine. Press out as many air bubbles from the plastic wrap as possible. Line the mold with the slices of smoked ham. Pack the terrine mixture into the mold and seal by folding over the smoked ham slices. Garnish the mold with the bay leaf and the juniper berries. Cover the top of the terrine with the overhanging plastic wrap. Cook the mold into the Combi steam oven until the internal temperature of the terrine reaches 155°F. Transfer the mold to an ice bath and store overnight, up to 1 week.
For the Cornichon and Parsely Salad:
Drain the cornichons and rinse under cold water for 10 minutes. Chop the cornichons, and reserve. Pick the parsley leaves and discard the stems. Transfer the leaves to ice water for 2 minutes. Drain the leaves, dry thoroughly, and chop. Combine the cornichons and parsley and dress them with the salt, olive oil, and lemon juice.
To Assemble and Serve:
Prepare a grill with hickory and wood charcoal until very hot. Slice the terrine into 3-ounce portions. Allow the slices to temper slightly while preparing the remaining ingredients. Combine the whole grain mustard with the honey, and reserve. Slice the sourdough into 1/2-inch thick slices. Toast the sourdough over the coolest part of the grill until charred. Lightly butter each slice on both sides. Serve the Country Pork Terrine with a buttered slice of sourdough toast, the Cornichon and Parsley salad, and honey mustard on the side.