Recipes

Terrine of pork neck, hock and tail, alliums, summer mustards, nigella seeds, apples

By Chef Paul Baker

Paul Baker

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Ingredients

Braised tails and trotters

  • 1 carrot, diced
  • 1 onion, peeled and diced
  • 1 stick of celery, diced
  • 1 cinnamon stick
  • 1 whole star anise
  • 1 sprig of thyme
  • 100ml vegetable oil
  • 4 pork trotters
  • 6 pork tails
  • 250ml white wine
  • 100ml beef demi

Pork neck

  • 1.2kg pork necks
  • 1 tablespoon peppercorns
  • 1 cinnamon stick
  • 2 whole star anise
  • 3 cloves
  • Olsson’s sea salt
  • 100ml olive oil
  • ½ bunch parsley, chopped
  • 150ml Lirah apple vinegar

Burnt Onion Dressing

  • 1 bunch spring onions
  • 2 tablespoon Lirah cabernet vinegar
  • 2 tablespoon Lirah apple vinegar
  • 100ml grapeseed oil
  • Pinch Olsson’s sea salt

Leeks

  • 3 large leeks cut into 10cm lengths

Apple Crisps

  • 2 small Granny Smith apples

Garnish

  • 1 tablespoon Nigella seeds
  • Rocket flowers
  • Mustard leaves

Method

  1. 1.
    Braised tails and trotters: Sweat off all aromatics in vegetable oil until vegetables begin to soften. Add white wine and reduce by half then add beef demi. Add the trotters and tails and cover with water. Bring the liquid to the boil then simmer for approx 3 hours or until the meat just falls away from the bone. Remove tails and trotters and place on a tray to cool slightly. With your hands and a small knife make an incision down the length of one side of the tails and trotters peeling the skin away from either side and ensure no little bones are left. Place on a flat tray between a layer of greaseproof paper and ensure they are flat and refrigerated before assembly. Strain liquid through a fine chinois and reduce liquid by ¾ and set aside warm ready for terrine assembly.
  2. 2.
    Pork neck: Place pork neck into a cryovac bag along with aromatics, salt and olive oil, seal. Place into a water bath @ 75°C for 12 hours. Remove pork from the bag and with your hands pull apart the pork neck into 5 cm long pieces and place into a bowl. Add reduced tail & trotter liquor, parsley, apple vinegar & salt to taste. Set to the side ready for assembly.
  3. 3.
    Leeks: Cut leek pieces length ways separating all the layers and wash under cold water, ensuring they are free from grit. Bring a pot of salted water to a rolling boil. Add leeks and cook until they become slightly softened then place into iced water. Layer the leeks between sheets of Chux or paper towel to dry.
  4. 4.
    Assembly of terrine: Line the terrine mould with cling wrap and then a layer of the prepared leeks. Add a 2cm layer of pork neck mix. Add a layer of your pigtails end to end. Add another 2 cm layer of pork neck mix. Add the layer of pig trotter end to end. Add the final layer of pork neck mix covering the trotters. Fold over the leeks and cling wrap and place a small weigh on top and refrigerate overnight.
  5. 5.
    Burnt Onion Dressing: Place onions on char grill or skillet and grill until slightly blackened not burnt. Chop onions; add vinegars, oil and season with salt and pepper.
  6. 6.
    Apple Crisps: Slice apples thinly on a mandolin and place into a water and sugar solution of 10:1 ratio for 2 hours. Dry off and place in dehydrator or oven @50°C overnight.
  7. 7.
    Garnish: Plate a single slice of the terrine, garnish with apple crisps, nigella seeds, rocket flowers and mustard leaves.