Heritage
Pork and Crepe Terrine with Ko Choo Jung Sauce
By Executive Chef Peter Pahk,
Silverado Resort, Napa, CA
Chef
Participant: Cooking for Solutions
Conference 2006
Serves: 15
Crepes
Ingredients:
(use organic when possible)
2 cup Flour (organic, non-GMO)
6 Brown Eggs (organic)
1-1/3 cup Whole Milk
1-1/3 cup Heavy Cream
1/2 tspn. Salt
3 oz. Butter (organic, clarified)
Procedures:
1. Mix eggs, milk and cream together in a mixing
bowl. Add flour, salt and butter. Strain and allow to rest at
least 30 minutes before using. Using a 6-inch nonstick pan,
pour 1 ounce batter into the warmed pan (medium-high heat) and
swirl pan in a counterclockwise motion so all the batter is
spread evenly.
2. Put pan back on medium-high heat until the
side down is golden brown and cooked through. Only one side
needs to be browned.
3. Slide crepe onto a sheet pan and continue
the process until all the batter is used, shingling crepes as
they are finished, so they won't stick together. Makes 40 -1
oz. crepes.
Pork
Ingredients:
2 Ibs. Heritage Pork Shoulder
1 gal. Chicken Stock
1 Bay Leaf
1 thumb-size piece Fresh Ginger (sliced}
4 cloves Whole Garlic
6 Szechuan Peppercorns
3 pieces Star Anise
1 bunch Cilantro (roughly chopped)
Ko Choo Jung Sauce (available in Asian markets)
Procedures:
1. Brown pork in 6-quart stockpot. Cover with
stock and seasonings. Bring to a boil, then reduce to a simmer.
Cover and braise for about 2 hours or until pork pulls off with
a fork. Cool in the stock. When cool, strain stock and reserve
the juice.
2. Pull pork into rillette-size pieces (little
ropes) and put into a mixing bowl. Slowly add reserved stock
a cup at a time until the pork is saturated, about 2-3 cups.
3. Line a 1-1/2 quart terrine mold with plastic
wrap. Place an overlapping row of crepes on the bottom and up
the sides. Overlap with crepes until they extend over edges
of the terrine. Line bottom with a layer of pork (1/4 inch).
Alternate with layers of crepe and pork until terrine is full.
End by folding over the overlapping crepes to cover the top.
Layer with more crepes if not completely covered. Chill overnight.
To Serve:
Slice when chilled, using a very sharp knife or an electric
knife. After slicing terrine, place slices on a plate and drizzle
the ko choo jung sauce over them. Serve with your favorite salad.
Chef's
Recipes
Heritage
Pork and Crepe Terrine with Ko Choo Jung Sauce
Pan
Fried Ahi, Ponzu Sauce –Braised Baby Spinach, Fresh Egg
Noodles
Stir
Fried Rice, Hawaiian Style-Yakisoba Sauce
