Smoked Loin with Pig Ear Terrine
As seen on TV
Which Show?
Who made this dish?
Sieger took charge of smoking the entire hog overnight for his team, choosing the loin. Sieger: "So the ears, I'm gonna cook them so they're nice and gelatinous, and then pack them like a terrine so it'll be like a moist piece of loin and then a crispy, gelatinous piece of ear. You get the contrast?" Sieger: "I would not bastardize the tradition of whole hog barbecue in the Carolinas for a win."
Presenting: Sieger: "This is a mustard based sauce. I use carrot as part of the sweetener. And then you've got the ears for a little bit of crunch, gelatinous to help the sauce to break through." Sieger: "We tasted a piece right when I sliced. We're good to go. And then in that little bit of time from holding to slicing and putting on the plate, it just took it just over."
RESULT: Sieger loses Round 2 and is eliminated.
{Tom}: "I think both dishes were great. The pig ear terrine was brilliant."
{Gail}: "It felt like it was sort of separated and it wasn't in the sauce. Had no sauce on top of it. It did eat dry."
{Michelle}: "I too didn't necessarily love your sauce. I think the carrot added a thicker texture to it. It was just a little bit of a miss there."
{Tom}: "You took the lead in cooking the pork, and I know that's always tough to do. You had a good plan."
{Michelle}: "That pig ear was incredible. However, it was not the pork loin."
{Tom}: "I think Sieger tried to chef it up too much. It was very precious."
{Gail}: "I also think the conception of the dish did not work in his favor. It's barbecue. We need to get a little dirty here."
{Tom} (at elimination): "Your pork was really dry, and your sauce couldn't compensate. But we'll see you at Last Chance Kitchen."
