AT A GLANCE
|01||Place hocks in a large saucepan, cover with cold water, boil over medium-high heat and drain. Return hocks to pan, add onion, carrot, bay leaves, herb sprigs, peppercorns and enough cold water to cover, bring to the boil over medium-high heat, reduce heat to low and simmer until meat is tender and falling from the bone (1½ to 2 hours). Remove hocks from cooking liquid and cool, then remove meat from hocks, discarding skin, bone and gristle, and finely shred meat.|
|02||Strain cooking liquid through a muslin-lined sieve into a saucepan and reserve 2 litres (discard solids and remaining liquid). Bring to the boil and cook over high heat until reduced by half (30-35 minutes). Cool, then add shallot, garlic and chopped parsley.|
|03||Combine shredded meat, wine and vinegar in a large bowl and season to taste. Add reduced stock and stir to combine. Spoon into a plastic wrap-lined 10cm x 23cm terrine mould or loaf pan, smoothing top, cover with plastic wrap and refrigerate overnight to set.|
|04||Turn pork and parsley terrine onto a cutting board, slice and serve with baguette, cornichons, pickled onions and mustard to the side.|
Note Pickled pork hocks are available from most quality butchers but may need to be ordered ahead. You'll need to begin this recipe a day ahead.