Cliffhanger

It isn't always a bad thing to be misunderstood, especially since it's usually someone else's fault.  For instance, Mondays, when I return to work, my weekend activities tend to be over-generalized.  Conspiring, eating a lot, and boiling down pig parts are the top three I'm told I do.  Just because I spent five hours at dinner Saturday night doesn't mean I ate a lot.  I was investing in memories--savoring, conversing, drinking, conspiring.  A lot happens inbetween 10+ courses.

But, what if I really did just boil down pig parts one day?  I don't think anything terrible could happen.  The sum of many good pig parts should at the very least be one huge, porky good thing.  Ingredients will be a grab bag of pork neck bones, belly, tail, trotters, shoulder, fat, stock, and seasoning (chili, garlic, thyme).  Hardware includes a pot, a terrine, plastic wrap, and weights.

First, I'd like to discuss what makes a terrine, and that is, a terrine.  The only requirement to making a terrine is that a terrine is used in the process.  This is why there can be a terrine of anything.  Put edible stuff in a terrine, mold, pop out, and voila--a terrine of edibles.  This should not be an intimidating process [anymore].

To begin the boiling down of pig parts, I need pig parts, and boiling liquid.  The liquid of choice is pork stock, which is simple to make or pull out of the freezer.  I like to use this instead of water to increase the terrine's porkiness.  For this run, I make pork stock on demand, not only because there is none in my freezer, but because I can mix the neck meat (from making the stock) into the terrine.

Next, pour the stock in a pot full of of diced pig parts, and simmer for three hours, covered.  After three hours, the trotters and tail should be tender enough to de-bone.  De-bone the trotters and tail and add the meat back into the pot; slowly simmer, uncovered for five or so more hours.  It's easy to lose track of how long this takes.  The goal is to get the pot to an intense level of brown, where there is no more liquid, and the pork is simmering in its own fat, while the garlic, chili, and thyme is perpetuating aroma therapy.  

When the cooking process is complete, taste the pork.  Season with salt aggressively.  Terrines are traditionally served cold or room temperature, which means the flavor will be muted (compared to a hot preparation). 

Once the pork is amply seasoned, fill a plastic wrap-lined terrine with the meat and cooking liquid/fat.  Tap the filled terrine on the counter to remove hidden air pockets, and pack down.  Cover the top with plastic wrap, weigh down, and refrigerate for a couple days.

Comments

[sippitysup]

I so admire the way you throw yourself into these projects (and I mean the 10 course dinner as well as the terrine). GREG

[Tatiana]

Excited to see how it turn out. You give me the courage to try boiling down pork parts for a day!

[Chef E]

I may throw myself more into eating chocolate and writing poetry than I do cooking at times, but this post reminds me of the culinary class I had to learn terrines, pate, and all the parts that were smelly to me at the time- a dirty job, but the end results are so worth it right! Hubby had Cavatelli (pig brains, not sure if you do offal?) at Momofuku in NYC, I did a meager nibble. I love all else on the plate. I also had another version of liver most recently, and I have to say I enjoyed it.

This story just drew me in and I may be in that terrine somewhere, or at list a nibble of my inner chef is...

Thank you for coming over, so it reminds me to come visit you as well...do you have a feed I can subscribe to, so when you do post I will see it? How are you otherwise?