2.6 kgsmoked pork hocks (about 2)10cloves6allspice2cinnamon quills½ tspground cloves¼ tspground cinnamon¼ cupfinely chopped flat-leaf parsley1 tbspfinely chopped chervil or tarragonCumberland sauce30 mlvegetable oil 2golden shallots, finely chopped2 tbspredcurrant jelly150 mlportZestedrind and juice of 1 lemon and 1 orange1 tbspred wine vinegar½ tspground ginger
Combine hocks in a large saucepan with cloves, allspice and cinnamon, cover generously with cold water and bring to the boil over high heat. Reduce heat to medium, simmer until meat falls from the bone (2½-3 hours). Remove hocks with a slotted spoon, coarsely flake meat from the bone (discard bones, skin, fat and sinew), then coarsely chop and set aside. Strain cooking liquid through a fine sieve, reserve 500ml (discard remaining) and add ground cloves, cinnamon and herbs, season to taste and stir through meat. Spoon into a 1.5 litre-capacity terrine mould, lined with plastic wrap, and refrigerate until set (5-6 hours).
Meanwhile, for Cumberland sauce, heat oil in a small saucepan over medium-high heat, add shallot and sauté until tender (4-5 minutes). Add redcurrant jelly and stir until melted, then add remaining ingredients and simmer until slightly thick (1-2 minutes). Cool completely. Makes about 125ml.
Turn out terrine, cut into 1cm-thick slices and serve with Cumberland sauce.