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Pork and parsley terrine with pickled cherries


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

You'll need

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

Method

  • 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.


At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Late-harvest pinot gris.

Featured in

Dec 2010

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