Recipe: Pork Head and Tongues in Chablis

Name: Pork Head and Tongues in Chablis
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Ingredients: Pork head and tongues in Chablis for 1 large salad bowl:; 1/2 of a farm pork head, blanched, very clean and deboned; 3 pork feet cut in half; 6 clean pork tongues, blanched; 500 g (17.75 oz) of Créances carrots (if possible) peeled and cut into large dice; 50 g (1.75 oz) of blanched pistachios; 3 large onions studded with 3 cloves; 3 peeled shallots; 1 head of garlic cut lengthwise; thyme 3 bay leaves; 5 g (0.2 oz) of quatre épices (four spices); 5 g (0.2 oz) of cracked pepper; 20 g (0.7 oz) of coarse sea salt; 1 bottle of petit Chablis

By chef patrick Asfaux 4.2/5 (10 reviews) · 🍳 21 made it

Prep 15 min

Cook 300 min

Total 5h15

Head Pâté or head cheese is a traditional French dish made from the head of an animal, usually pork or veal This recipe simmers for 5 hours over gentle heat in Chablis wine, creating a natural aspic. Pistachios and carrots add both color and freshness. The remaining broth makes an excellent soup the same evening.

Ingredients

Pork head and tongues in Chablis for 1 large salad bowl:
1/2 of a farm pork head, blanched, very clean and deboned
3 pork feet cut in half
6 clean pork tongues, blanched
500 g (17.75 oz) of Créances carrots (if possible) peeled and cut into large dice
50 g (1.75 oz) of blanched pistachios
3 large onions studded with 3 cloves
3 peeled shallots
1 head of garlic cut lengthwise
thyme 3 bay leaves
5 g (0.2 oz) of quatre épices (four spices)
5 g (0.2 oz) of cracked pepper
20 g (0.7 oz) of coarse sea salt
1 bottle of petit Chablis

Step-by-step directions

Preparation of the Hure:
1/ In a tall pot, place all elements (head, tongues, feet, seasonings, Chablis, garnish).
2/ Cover with water 5 cm above the height, wait for boiling, then cook on low heat for 5 hours while constantly skimming (removing impurities) and add a little water if needed. Taste the seasoning, which should be substantial, as it loses strength when cooling.
3/ Then on a platter, remove your feet, tongues, half head and carrot dice.
4/ Remove the skin from your tongues and cut them in half lengthwise, then make large strips from the head and cut large dice from the meat of the feet.
5/ In a large terrine, place strips of head on the bottom with a little broth, then the tongues placed head-to-tail, the deboned foot pieces, some carrots and pistachios, then broth followed by strips, etc.
When everything is well arranged, place on top a wooden or stainless steel board and a weight of at least 2 kg (4.4 lb). Let cool, then refrigerate for at least 2 days.
6/ You will then only need to unmold it and serve, for example, with a glass of chilled Chablis.
Above all, do not discard your court bouillon. Degrease it, add some pasta (for example) to it and it will make an excellent evening soup for you.

Chef's tip

Pork head in Chablis is a Sunday family dish, the kind you prepare when time is on your side and you want to use the whole animal. Historically, hure comes from bourgeois tables in the 1950s, before it vanished from menus because everyone forgot how to make it. It's slowly coming back, driven by cooks rediscovering that a well-treated head is worth its weight in gold. It's an autumn and winter dish, when Créances carrots are just right and Chablis comes out of the cellar. You cook it from November through February. Pork feet provide the natural aspic, no industrial gelatin needed, no complications. On the wine side, Chablis is no accident: serve it chilled as an aperitif before the terrine, then drink a glass while eating it. A Chablis premier cru stands up to the richness and jelly. If you prefer something else, a dry white Sancerre works, or white Côtes du Jura. Light reds are no: jelly and thin wine don't mix well. For accompaniments, serve at room temperature or chilled straight from the terrine with strong mustard on the side. Some add bitter greens or cornichons. Key point: the broth must be well-seasoned from the start because it loses strength as it cools. Taste it two or three times during cooking.

Frequently asked questions

Can I replace Chablis with another white wine?

Yes, a dry Sauvignon Blanc or white Côtes du Jura works. Avoid oaked wines (burgundy aged in barrel) that mask the meat's flavor. Chablis remains best for its acidity and minerality.

How long does the terrine keep in the fridge?

About 4 to 5 days covered well. The aspic protects it. Beyond that, the surface may dry. You can also freeze it for up to 2 months if you pour broth over the top before sealing.

How do I know when the 5-hour cooking is done?

Pierce the meat with a thin knife: it should slide in without resistance. The bones should pull away easily. Taste the broth at this point too: add salt if needed, as it weakens as it cools.