2large pickled pork hocks (about 1.5kg each; see note)1onion, coarsely chopped1garlic head, halved horizontally, plus 2 extra cloves, finely chopped3thyme sprigs2fresh bay leaves1¼ cups (firmly packed)flat-leaf parsley, finely chopped3golden shallots, finely chopped50 mldry white wine50 mlwhite wine vinegarTo serve:crusty baguettePickled cherries160 ml (2/3 cup)white wine vinegar125 mldry white wine55 gm (¼ cup)caster sugar250 gmcherries3thyme sprigs3small fresh bay leaves
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.
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).
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).
To serve, unmould terrine, thickly slice and serve with pickled cherries and baguette.
Note Pickled pork hocks can be ordered from