Conflict, Resolution, Conclusion
Monday, April 12, 2010 at 7:35PM Last time on DoS--Mike boiled down an assortment of pig parts in a heavy bottomed pot for eight hours. He seasoned the porky concoction with garlic, thyme, and chili, followed by a heavy hand of salt. After seasoning, he packed the pork in a plastic wrap-lined terrine and left in the refrigerator, weighed-down, for four days while ditching town.
What will be lurking in the fridge upon Mike's return to Chicago? Will it be properly seasoned? Stay tuned to find out.
After pulling the pork-filled terrine from the fridge, use a butter knife to separate the contents from their vessel. The pork should easily pop out of the terrine. Slice a slab and taste.
If it's on the bland side, that means someone didn't put enough salt in the dish a few days earlier. Unfortunately, more salt cannot be mixed with the pork. At this rate, consumers will be very disappointed.
Fortunately, there is one solution: a garnish. Fleur de sel. The coarsest salt around in the cupboard. Or truffle salt. Just don't grab that NaCl stuff. Slice through the entire terrine before guests arrive, let the pork come to room temperature, and sprinkle with salt. Or put a serving bowl of choice finishing salt by the pork platter.
If you messed up the dish, and rectified as such, guests will approach and comment, 'What genius--the combination of textures: the crunchy salt on top of the silky, fatty pork--I must say I'm amazed.' At which point you'll reply, 'I know.' And all will be good.
;)
Remember the single most important part of this dish is the quality of pork--using anything less than great pork makes the time commitment a waste. Also, serving at room temperature is a must. The fat will be more silky, and the seasoning will be stronger.
Reader Comments (5)
OK, so when are we eating? This looks rather delicious. Thanks for once again feeding my imagination and fueling my pork addiction.
fantastic!
More pics, more pics I want more pics. Well really I want a slice, but pics will do. GREG
Well, this photo looks a lot better than the "in process" photo from the last blog! Thank you for venturing to dare to go where most of us food bloggers won't....
Greg I actually take around 40 or so pics per post, of which only a handful are decent/don't-drive-me-nuts, and then I go from there. My camera amateurism got in the way this time.
Thanks Chuck! Everyone should have seen the cross section on this--great times.