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
- 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
- 1Place 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.
- 2Meanwhile, 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).
- 3For 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).
- 4To 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