Pig Head Terrine Lettuce Wraps Recipe

Inspired by Ballast Point Brewing

Time6h

Serves4

Headcheese, Korean Sweet Red Beans, Black Garlic, Watermelon Radish, Puffed Rice, Bibb Lettuce

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Ingredients

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Terrine

1 each pig head (cleaned and deboned)

8.45 cup (2000 ml) water

1 3/4 oz (50 g) Celtic sea salt

5 sheets gelatin sheets

1/3 oz (10 g) black peppercorns

3 leaves bay leaves

0.18 oz (5 g) thyme (fresh)

Korean Sweet Red Beans

7.05 oz (200 g) red beans (azuki)

3 1/2 oz (100 g) sugar

2 1/8 cup (500 ml) water

1 tsp Celtic sea salt

Garnish

4 cloves black garlic

1 each watermelon radish

1 3/4 oz (50 g) puffed rice

10 leaves Bibb lettuce leaves

Method

Making the Terrine

Prepare the Pig Head

Clean and debone the pig head, removing any hair and impurities. Cut into smaller pieces.

Cook the Pig Head

In a large pot, add the pig head, water, salt, black peppercorns, bay leaves, and thyme. Bring to a boil and then simmer for about 3 hours until tender.

Prepare Gelatin

Soak the gelatin sheets in cold water for 10 minutes. Once softened, add to the pot with the pig head.

Set the Terrine

Strain the cooking liquid and mix it with the meat from the pig head, then pour into a terrine mold. Refrigerate for at least 6 hours to set.

Preparing Korean Sweet Red Beans

Cook the Red Beans

Rinse the azuki beans and combine them with 500ml of water in a pot. Bring to a boil, then reduce heat to low and simmer for 1 hour until soft.

Add Sugar and Salt

Add sugar and salt to the cooked beans and continue to simmer for another 15 minutes, stirring occasionally.

Garnishing and Serving

Prepare the Garnish

Slice the watermelon radish thinly and set aside. Chop the black garlic.

Assemble the Wraps

Scoop a portion of the terrine into a lettuce leaf, add a spoonful of sweet red beans, sprinkle with black garlic, and top with watermelon radish slices and puffed rice.