How do you make a terrine of pig’s trotters approachable? That thought has plagued me on and off for some time now. As I drove to work today, the question popped into my head just as I was reminiscing about potatoes. The connection was made. I hurried into work and used our Japanese vegetable slicer to make sheets of potato. I then thinly sliced our pig trotter terrine and brushed it with mustard. I then laid the terrine slices on the long potato sheet and rolled the two together like a jellyroll. Finally, I slow-cooked the two together sous vide and then let them chill.
The result is a blending of pork and potato, which can be sliced, seared, and served as a dish on its own or as part of another presentation. Today, I served the potato and pork with persimmon yogurt, seaweed sauerkraut, smoked grapes, mustard seeds, and savory. Obviously, there is now a multitude of dishes we can develop with this base product, from one featuring truffles to another influenced by a great New England clam chowder.
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