Step-by-step: Sang Yoon's pig ear terrine
A step-by-step look at how to make chef Sang Yoon's pig ear terrine, served at his restaurant Lukshon in Culver City.
Image 9 of 21
Step 9( Ricardo DeAratanha / Los Angeles Times / October 9, 2012 )
Remove the pig ears and set aside. Strain the liquid into a heavy-bottomed saucepan, discarding the sachet. Place the pan over high heat and add the black vinegar. Cook the liquid until it is thickened and reduced to about 2 cups (tiny bubbles will cover the surface of the liquid). Remove from heat.
While the liquid is reducing, cut the pig ears into large enough pieces that they fit the width of the terrine mold.