TERRINE OF SUCKLING PIG HEAD WITH PRAWN
INGREDIENTS:
1 head of suckling pig
5 litres sunflower oil
100 gr onion
50 gr red pepper
50 gr green pepper
200 gr tomato purée
Choricero pepper paste
Pimentón
Powdered spices (curry, cumin, nutmeg, clove and black pepper)
Extra virgin olive oil
1 prawn
Salt flakes and chervil
PREPARATION:
Soak the head of suckling pig in a 3% brine for 6 hours. Wash and confit in oil for 12 hours at 90ºC. Drain, then remove all the bones. Strain the oil and leave to cool.
Season the cooked head meat with salt and pepper. Line a terrine and fill with the cooked meat. Press and chill.
Decant the oil, and recover any jelly from the bottom. Beat and pour through a cloth filter. Set aside.
Sauté the vegetables with the spices. Add the jelly and a little water. Boil for 10 minutes then strain, reduce and bind.
TO SERVE:
Turn out the terrine, remove the kitchen film and cut a thick slice. Sear on both sides in a frying-pan with a little oil.
Add a little of the juice from the head, and finish with a peeled, seared prawn.
Add salt flakes and chervil.