Gastronomic Gut Check Recipe

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

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.



Feast your eyes on our sandwich slideshow.

Get the recipe for the all the sandwiches below:

1. Spicy Glazed Pig’s Head Meatloaf with Triple-Smoked Bacon and Shishito Peppers

2. Smoked Prime Rib with Pickled Green Tomato and Two Salsas

3. Tigelle con Porchetta e Crema di Funghi

4. Merguez with Frites and Harissa Aioli

5. Sweet and Sour Veal Tongue Num Pang

6. The BAD (Bacon, Apple, and Dill)

Maxim Staff