This Little Piggy Went to North Carolina, Holland, France, and Thailand

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Korakot Suriya-arporn
Arunothai Puttaraksa
Pulled Pork Terrine, Piccalilli, Apple, Green Beans, and Mango
Pulled Pork Terrine, Piccalilli, Apple, Green Beans, and Mango

Pulled pork has been given a French facelift by Dutch chefs working in Thailand. Joost Bijster and Roxanne Lange are the chefs behind a pulled pork terrine amuse bouche at Savelberg in Bangkok.

“We wanted to serve pulled pork, but it had to look a little bit better,” says Bijster. “In our kitchen, we create food that has no boundaries or borders.” Hence, the ’cue from America.

The chefs brine pork neck for two days and cook it low and slow for 24 hours in the Big Green Egg, using charcoal as a substrate. The pork is pulled, and the firmer, charred bits (aka burnt ends) are tossed in a pot with water and reduced to a smoky, pork-y aspic. “All the flavors intensify, and the natural gelatin gets stronger,” says Bijster. The porkified aspic and pulled pork are packed into a terrine and chilled. “With the right amount of gelatin from the stock, it feels like satin on your tongue as it melts.”

For service, the smoky terrine is cut into 30-gram slice and then then adorned with a rainbow of garnishes: mustard-laced pickle purée, apples, mangoes, green beans, and carrots—a play on piccalilli, a British-Indian mustard-based relish popular in the Netherlands. It’s globalization, and pork workshop, at its best. 

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