1 pig’s head (without eyes, cleaned by the butcher)
500g vegetable brunoise (carrot, celery, leek, shallot)
200g nut butter
200g herbs (cilantro, parsley)
Salt, pepper, garlic
5kg pork ribs (cut individually)
2.5kg pork feet (halved lengthwise)
0.5kg green bacon
500g mirepoix (celery, carrots, mushrooms)
100g tomato paste
700ml red wine
Salt, pepper, garlic, coriander seeds, Pimentón de la Vera mild, thyme, olive oil, bay leaf
150g small white onions
250g white wine
125g champagne vinegar
1l elderflower syrup
40g agar agar
200g São Jorge cheese
200ml alcohol reduction (white wine, port wine, Noilly Prat, with white pepper and bay leaf)
2 ISI capsules
1 ISI container
100ml fond blanc
5g Kappa (texturas)
3g agar agar
Mix pork ribs, feet, bacon and Chourição with some olive oil and the remaining spices and marinate for 24 hours in the refrigerator. Keep approximately 1kg aside for later. Fry the marinated meat slowly until they are nicely browned, then add the Mirepoix and the onions until they are brown. Add the tomato paste, deglaze with red wine and reduce completely. Add ice water (10l) and without cooking, reduce it by half in 24 hours. Fry 1kg of the marinated meat until golden brown, deglaze with a little red wine and pour in 5l of pork stock. Add the pig’s head and simmer until the cheek meat is easily removable. Take the meat off the head, press and let cool down. Cut the cold meat into 0.5cm cubes. Quickly fry the vegetable brunoise in a little olive oil. Add the meat cubes and some pork stock and season. Add the nut butter and allow to cool. Just before it hardens, add herbs. Cut the pig’s head terrine in 0.5cm thick round slices, then cover it with cheese kappa.
Mix all ingredients excpet the onions, bring to a boil and set aside. Halve the onions lengthwise and get rid of the silver skin. Add to the still hot stock, then store in the refrigerator. Later ll with elder ower gel.
Mix the ingredients and bring to a simmer. Simmer for 1-2 minutes and mix in the thermomix. Let cool and pour into piping bag.
Mix butter and cheese into the reduced alcohol, then pass through a sieve and ll into an ISI container.
Bring the liquids to a boil. Mix in the cheese, then add kappa and agar agar and simmer for about 1-2 minutes.
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