Chef Claude Tayag’s “From a Kapampangan Palate to an Artist’s Palette: An Update on Four Pampango Dishes”
Sisig Terrine
- 8 pieces pigs ears (drum taken out), (clean well and cut lengthwise into 3 equal parts)
Brine Solution:
- 2 tablespoons brown sugar
- 2 pieces bay leaf
- 1/2 teaspoon cracked black pepper
- 2 teaspoons salt
- 2 cups water
- 200 ml pineapple juice
For the Mirepoix (rough chopped):
- 20 g chopped carrots
- 20 g chopped celery
- 20 g chopped red onion
- 20 g chopped leeks
- 4 pieces ear drums, (sliced into 1/2” strips )
- 100 grams small diced cooked chicken liver
- red bell pepper (cut into 4 length-wise then slice into 1/4" strips across)
- 2 pieces green and/or red finger chilies, (sliced thinly into rings)
For plating:
- cucumber, (grated into spaghetti strips )
- pineapple vinaigrette
- wonsuy/cilantro
Vinaigrette (mix all ingredients together) :
- 1/2 cup extra virgin olive oil
- 1/2 cup kalamansi extract
- 1/2 cup pineapple juice
- 1-2 pieces green and red finger chilies, (sliced thinly )
- salt and pepper to taste
Procedure:
- Place the pig ears in a suitable zip-lock bag along with the marinade.
- Mix well and place in the chiller for 12 hours (move it sometimes to wake up the brine).
- After 12 hours place the pig ears along with the brine solution and mirepoix into a stockpot.
- Completely cover in cold water and pineapple juice.
- Cover stockpot and cook over low heat. Alternatively, if a pressure cooker is available, boil for 30 minutes.
- When done, remove pig ears from the broth and set aside.
- Continue to boil broth until reduced into half, when starting to reduce add 2 teaspoons calamansi, 1 teaspoon patis and chopped 2 pieces green chillies.
- Once reduced, pour liquid through a fine strainer.
- Lightly moisten the terrine mold or meat loaf pan with water then line it with plastic wrap.
- Place enough of the cooked pigs ears into the terrine enough to cover all the surface area.
- Sprinkle with chicken liver and red bell pepper.
- Repeat steps 10 and 11 until pan is almost full, about 1/2″ from the top.
- Pour about 1 cup of the reduced broth into the pan.
- Close the top by folding each side of the plastic wrap to the center.
- Repeat steps 9-14 with the 2 remaining terrines.
- Cut a piece of cardboard to fit exactly the inside of the terrine mold. Wrap it in plastic wrap.
- Place this plastic-wrapped cardboard on the top of the terrine and place a heavy block (like a brick) on top to press it. Some liquid may spill out.
- Refrigerate the terrine for an hour or two, or until the liquid has set into a gelatinve. Prepare vinaigrette
To serve:
- Place cucumber strips into a mixing bowl and add some of the prepared vinaigrette. Portion into a plate by using a fork and dip into the bowl and move into a circular motion, just like when eating spaghetti.
- Using a sharp knife warmed in water, cut the terrine into 1/2″ slices. Place over the cucumber strips.
