Episode 21: Pig’s Trotters and Cilantro Terrine

Episode 21: Pig’s Trotters and Cilantro Terrine

We met Michele Marques in Estremoz. Born in Brazil, she eventually chose Portugal as home.

There, she opened her restaurant, Mercearia Gadanha, where she combines the teachings of her grandmother and mother with those of her aunt from the heart, Mrs. Manuela. Among many, the Pig’s Trotters was one of the dishes that Michele learned from this aunt, and that se has reinterpreted in her own way, with a fresh touch.

Ingredients

  • PIG’S TROTTERS
  • 1kg pig’s trotters
  • 6 garlic cloves
  • 2 onions
  • 3 cloves
  • 1 bay leaf
  • 30g salt (for the brine)
  • Salt and pepper to taste
  • Water
  • Olive oil
  • 1 Bunch of cilantro

  • ONION PICKLES

  • 300g pearl onions
  • 450ml white wine vinegar
  • 250g sugar
  • 2 bay leaves
  • Black peppercorns
  • 20g salt
  • 1l water

  • VINEGAR GEL

  • 250ml aged red wine
  • vinegar
  • 3g xanthan gum

Preparation

Wash the pig’s trotters thoroughly and place in a brine with 30g of salt and 1l of water for 24h.
Cook them in a pot with 1 onion (stud the onion with the cloves so they don’t get lost), the bay leaf and 1 garlic clove.
Let them cook for about 1h30m until the meat starts falling off the bones. Remove the pig’s trotters and reserve the broth. Debone the pig’s troers and slice roughly.
Mince the garlic cloves, the onion, and the cilantro stems and braise in olive oil.
Add the pig’s trotters and allow them to braise for another 2 minutes. Add some of the broth, then rectify the seasoning.
Set the pig’s trotters on a tray and place another one on top in order to weigh them down. Refrigerate for about 24h.
Prepare the ‘coentrada’ (cilantro sauce) by warming the remaining cooking broth and the cilantro. Blend the mixture.
Slice the terrine and serve with the broth, the pickles and the vinegar gel.
You can replace the vinegar gel with vinegar, simply add it to the ‘coentrada’.

ONION PICKLES
Boil the water with salt in a pot. Place the onions in the water for about 20 seconds and remove them straight into a bowl with cold water and ice. Drain and reserve.
Mix the sugar in the vinegar until it is completely dissolved. Add the bay leaves and the peppercorns, followed by the onions. Place in a hermetic sterilized jar.

VINEGAR GEL
Heat up the vinegar and add the xanthan gum. Stir well and refrigerate.
Next, emulsify with a whisk. Keep refrigerated.

Enjoy.

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CHEF MICHELE MARQUES
LOCAL ESTREMOZ
REGION ALENTEJO
PORTUGAL
Wine: Monte Velho White 2017
Olive Oil: Esporão Extra Virgin

Download the recipe here.