French Pork Head Terrine (Presskopf)

Step 1

Pat the pork jowl and tongue dry with paper towels, then place both pieces into a large heavy pot. This removes surface moisture so the meat can brown better.

Step 2

Cover the pork with cold water until submerged by 2 inches. Bring to a boil over high heat, skimming off the gray foam that rises to the surface with a spoon.

Step 3

Add the quartered onion, carrot chunks, thyme sprigs, and bay leaves to the pot. Reduce heat to medium-low and cover partially.

Step 4

Simmer gently, uncovered, for 2 to 2.5 hours, until the jowl is fork-tender and the tongue pulls apart easily when poked. The broth should smell rich and savory.

Step 5

Remove the pork pieces to a cutting board using tongs and let cool for 15 minutes. Discard the vegetables and herbs. Strain the broth through a fine-mesh sieve into a clean bowl and set aside.

Step 6

Once cool enough to handle, peel the skin from the pork tongue using a knife and your fingers—it should slip off easily. Cut the jowl and tongue into 1/2-inch cubes.

Step 7

Soften the gelatin sheets in ice-cold water for 5 minutes, then squeeze out excess water. Pour 2 cups of the warm pork broth into a bowl and stir in the softened gelatin until fully dissolved.

Step 8

Combine the cubed pork with the gelatin broth in a large bowl, add salt and pepper to taste, and stir gently until evenly mixed. Let cool to room temperature.

Step 9

Line a loaf pan (9 by 5 inches) with plastic wrap, leaving overhang on the sides. Pour the pork mixture into the lined pan, smoothing the top with a spatula.

Step 10

Fold the plastic wrap over the top to cover the mixture. Refrigerate for at least 8 hours or overnight until completely set and firm to the touch.

Step 11

Unfold the plastic wrap and invert the terrine onto a cutting board. Remove the pan and peel away the plastic. Slice 1/2-inch-thick portions with a sharp knife, wiping the blade clean between cuts.