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.

Smoked pork terrine with Cumberland sauce

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

You'll need

2.6 kg smoked pork hocks (about 2) 10 cloves 6 allspice 2 cinnamon quills ½ tsp ground cloves ¼ tsp ground cinnamon ¼ cup finely chopped flat-leaf parsley 1 tbsp finely chopped chervil or tarragon   Cumberland sauce 30 ml vegetable oil 2 golden shallots, finely chopped 2 tbsp redcurrant jelly 150 ml port Zested rind and juice of 1 lemon and 1 orange 1 tbsp red wine vinegar ½ tsp ground ginger


  • 01
  • 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).
  • 02
  • 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.
  • 03
  • Turn out terrine, cut into 1cm-thick slices and serve with Cumberland sauce.

At A Glance

  • Serves 12 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 12 people

Featured in

Apr 2010

You might also like...

Tzatziki with zucchini fritters



Spiced nuts


Char-grilled pineapple wedges with chilli salt

Southern fried chicken with smoky maple caramel


Pork, veal and fennel sausage rolls

Smoked salt and vinegar chips


conversion tool

get the latest news

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