The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Perfect match: pickled pork and parsley terrine

You'll need

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.

Danger, danger, Will Robinson. This dish contains ingredients that could clash with wine, creating a shrill, jarring, unpleasant tartness. White wine vinegar; with yet more vinegar in the cornichons, the onions and the mustard: it's a minefield for the gastronome. But you can't make pickled pork and parsley terrine, the classic French bistro dish, without all these ingredients. Luckily, the French wine region of Alsace provides the solution: pinot gris. Traditionally, gris grapes were harvested late in Alsace and the white wine they produced was rich in flavour and low in acidity. The modern trend, in France, Australia and New Zealand, is for drier wines but the fatter style would be better with this dish: the lack of acidity in the wine won't clash with the vinegar, and the medium-weight grapey sweetness balances the acetic sharpness perfectly. There's also a ripe golden apple-like flavour in good gris that complements the pork perfectly. - MAX ALLEN

At A Glance

  • Serves 8 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Sep 2008

You might also like...

Nectarine and elderflower granita


Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents


Moroccan braised lamb neck

Burmese duck leg and potato curry


Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.