Gastronomic Gut Check Recipe

Learn how to make Chef Michael Psilakis’ pig head sandwich.

Maxim Staff

Mar 23, 2011

SANDWICH #1

Spicy Glazed Pigs Head Meatloaf with Triple Smoked Bacon & Shishito Peppers

From Michael Psilakis, of FishTag, Kefi, Eos

Serves 10-12 sandwiches

PIG’S HEAD ROASTED

Ingredients

1 Pig’s Head (Braised)

2 tsp Pink Salt

5/8 cup Garlic Puree

2 tbsp Coriander, Ground

2 tsp oz Cardamom, Ground

7/8 cup Espelette Puree

1 bunch Tarragon

4 Preserved Lemons, Diced Fine

1 ½ tsp Smoked Spanish paprika

1 cup Maker’s Mark Bourbon

Technique:

• Braise pig’s head in basic stock & vegetables till fork tender then remove from the braising liquid & place on a rack in the oven.

• Combine all spices and preserved lemon with puree. Set aside ½ of this puree mixture and the remaining 1/2 of the puree mixture with Markers Mark.

• Slow roast the pig’s head in a 275-degree oven for 2 hours brushing with the puree & Makers Mark every 10-15 min.

• Remove the pigs head from the oven and pull apart while still hot, nose, ears, jowls, tongue & crispy skin, dice all meat up with a cleaver and mix with remaining puree.

PIG HEAD FARCE

Ingredients

1 Baby Pig Head (deboned & Ground, Smallest Dye)

1 Pork Leg Meat

1 Pork Jowl (Scraps from pork toast, with fines herbs & shallot& garlic)

1 Pork Fat Back

½ tbsp Pink Salt

Seasoning mix (see recipe below)

Seasoning Mix:

3 tsp Salt

1 tsp Pink Salt

2 tsp Sugar

½ tsp Crushed Black Pepper

1 pinch Nutmeg

2 tsp Garlic, minced

1 tsp Espelette

1 tsp Hot Hungarian Paprika

Technique:

• Mix the roasted head, head cheese farce, and seasoning mix, then form into a roulade wrapped tight in plastic, and poach at 250 degrees until set. Then chill until service.

ROASTED SHISHITO SALSA VERDE

Ingredients

15 Shishito Peppers

5 Green Tomatillos

1 White Onion

1 Red Onion (Blistered & Pickled)

3 Heads of Garlic, sliced in half

1 Bunch Cilantro

1 Bunch Purple Shiso

Technique:

• Toss all the vegetables in olive oil and season with salt & pepper, char on a grill or plancha.

• Rough chop all ingredients and toss with fresh herbs.

BONE MARROW AIOLI

Ingredients

8-10 Bone Marrow Logs

1 tbsp Garlic Puree

1 tbsp Roasted Shallot Puree

2 Lemons, Juiced

2 Egg Yolks

1 Qt Olive Oil

Technique:

• Soak bone marrow over night in salted water to purify, slow poach marrow at 225 in oven safe dish covered in foil, for 20min.

• Remove marrow from the bones place in a blender with purees, egg, & lemon juice.

• Puree the mixture and slowly add Olive Oil, adjust seasoning as desired

Sandwich Assembly:

• Take two slices of country loaf bread and spread with Bone Marrow Aioli on both sides, pan sear to golden brown.

• Slice the headcheese and layer on the sandwich with, Shishito Salsa, pickled red onions, pickled Shishito.

• Top the inside of the sandwich with grilled Bentons Bacon, shaved Borenkas cheese.