For the pork:
• Scorch the hairs off the pig’s head and trotters with a blowtorch (or shave using a disposable razor)
• Place all of the meat in a pan large enough to accommodate it and the vegetables easily
• Cover with cold water and bring to a simmer for about 10 minutes – discard the water then cover again with fresh cold water and bring to a simmer
• Cook for about 20 minutes, skimming off any impurities regularly – add the vegetables, herbs, spices and vinegar
• Simmer very gently, skimming occasionally, until the meat is completely tender and falling from the bone (about ¾ hours) – top up with hot water as needed
• When the meat is cooked, transfer to a large tray and allow to cool slightly
• Strain the cooking liquid into a wide pan and boil to reduce – reduce to a sticky consistency (it should set to a firm jelly in the fridge within about 5 minutes)
• While the liquid is reducing, pick through the meat – carefully remove all the bone and gristle whilst preserving as much of the meat and skin as possible
• Shred through the meat with a large chopping knife (the texture should be relatively coarse)
• Season the meat with sea salt and Tellicherry black pepper, then add the oregano, mustard and enough of the reduced jelly to produce a porridge-like consistency
• Select a suitably-sized terrine dish or tray and line it with cling film – pour in the pork mixture and spread as evenly as possible
• Refrigerate the terrine overnight
• Portion into 15g, squeeze them into balls
• Pane the pig head with flour, egg and airbag
• Do not refrigerate, cook when needed
For the apple puree:
• Peel and dice the apples
• Sweat the apples with the butter for 4-5 minutes
• Add the white wine and reduce by half
• When apples are cooked add to blender and blitz until smooth
• Once pureed, pass and season then set aside