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Pork and parsley terrine with pickled cherries

Australian Gourmet Traveller recipe for pork and parsley terrine with pickled cherries.

By Alice Storey & Emma Knowles
  • 30 mins preparation
  • 2 hrs 45 mins cooking plus cooling, setting, chilling
  • Serves 10
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Pork and parsley terrine with pickled cherries
You'll need to begin this recipe a day ahead.


  • 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 flat-leaf parsley, finely chopped (firmly packed)
  • 3 golden shallots, finely chopped
  • 50 ml dry white wine
  • 50 ml white wine vinegar
  • To serve: crusty baguette
Pickled cherries
  • 160 ml white wine vinegar (2/3 cup)
  • 125 ml dry white wine
  • 55 gm caster sugar (¼ cup)
  • 250 gm cherries
  • 3 thyme sprigs
  • 3 small fresh bay leaves


  • 1
    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.
  • 2
    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).
  • 3
    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).
  • 4
    To serve, unmould terrine, thickly slice and serve with pickled cherries and baguette.


Note Pickled pork hocks can be ordered from select butchers.
Drink Suggestion: Late-harvest pinot gris. Drink suggestion by Max Allen

  • Author: Alice Storey & Emma Knowles