Pork and parsley terrine with pickled cherries

AT A GLANCE

  • Serves 10 people

You'll need to begin this recipe a day ahead.

  • 2 large pickled pork hocks (about 1.5kg each; see note)
  • 1 onion, coarsely chopped
  • 1 garlic head, halved horizontally, plus 2 extra cloves, finely chopped
  • 3 thyme sprigs
  • 2 fresh bay leaves
  • 1¼ cups (firmly packed) flat-leaf parsley, finely chopped
  • 3 golden shallots, finely chopped
  • 50 ml dry white wine
  • 50 ml white wine vinegar
  • To serve: crusty baguette
  •  
  • Pickled cherries
  • 160 ml (2/3 cup) white wine vinegar
  • 125 ml dry white wine
  • 55 gm (¼ cup) caster sugar
  • 250 gm cherries
  • 3 thyme sprigs
  • 3 small fresh bay leaves
01   Place hocks in a large stockpot, cover with cold water, bring to the boil over high heat, drain and rinse under cold running water. Combine in a clean stockpot with onion, garlic head, thyme and bay leaves, cover with cold water, bring to the simmer over medium heat, reduce heat to low-medium and simmer until meat falls from the bone (2-2½ hours). Remove from cooking liquid (reserve) and then, when cool enough to handle, coarsely shred meat into a bowl (discard skin, sinew and bones). Cool to room temperature, combine with parsley, shallot and chopped garlic and season to taste.
02   Meanwhile, strain cooking liquid and transfer 400ml to a saucepan (discard remainder), bring to the boil over medium-high heat and cook until reduced by half (8-10 minutes). Cool to room temperature, add wine and vinegar and season to taste. Add to pork mixture, stir to combine well, then spoon into an 8cm x 23cm terrine mould lined with plastic wrap, pressing firmly into tin, cover with plastic wrap and refrigerate until firm (overnight).
03   For pickled cherries, combine vinegar, wine, sugar and 60ml water in a saucepan, season to taste and stir over medium-high heat until sugar dissolves. Add cherries and herbs, bring to the boil, remove from heat and refrigerate until well chilled (1-2 hours).
04   To serve, unmould terrine, thickly slice and serve with pickled cherries and baguette.

Note Pickled pork hocks can be ordered from select butchers.

Recipe:

EMMA KNOWLES AND ALICE STOREY

Photography:

BEN DEARNLEY

Styling:

EMMA KNOWLES AND ALICE STOREY

Drinking Suggestion:

LATE-HARVEST PINOT GRIS. , suggested by MAX ALLEN

FEATURED IN

Dec 2010

Dec 2010

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