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

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)

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.

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)

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


Other Great Related Links:
Cooking for Solutions
Pork Recipes

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