Perfect match: pickled pork and parsley terrine

AT A GLANCE

  • Serves 8 people

  • 2 pickled pork hocks (1.5kg each, see note)
  • 2 onions, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 fresh bay leaves
  • 4 thyme sprigs
  • 2 flat-leaf parsley sprigs
  • 2 tsp white peppercorns
  • 3 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (loosely packed) flat-leaf parsley, finely chopped
  • 80 ml dry white wine, such as pinot gris
  • 60 ml (¼ cup) white wine vinegar
  • To serve: sliced baguette, cornichons, pickled onions and Dijon mustard
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.

Topics:

DRINK SUGGESTION, LUNCH, SHALLOTS, FRENCH, SPRING, CARROTS, ONIONS, PORK

Recipe:

ADELAIDE LUCAS

Photography:

CHRIS CHEN

Styling:

VANESSA AUSTIN

FEATURED IN

Sep 2008

Sep 2008

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