Pig''s Head Terrine

Tom Kerridge

Tom Kerridge

15th May 2013

Pig''s Head Terrine

Pigs Head Terrine with rhubarb


  • Pigs Head Braising
  • Bunch of thyme
  • Bunch of rosemary
  • 1 celery
  • 2 carrots
  • 1 onion
  • 2tbs salt
  • 2tbs black pepper
  • 2tbs coriander
  • 200ml white wine vinegar
  • (put salt, pepper, coriander and vinegar into a muslin bag)
  • Rhubarb Sauce
  • 6 sticks of rhubarb sliced
  • 100g sugar
  • Zest of 1 lemon
  • Splash of water
  • 50g Butter (diced and cold)


Pigs Head Braising
In a large pan place the pigs head and cover with water. Bring the pan to the boil. Pass off and refresh with cold water. Repeat the process twice more, then cover with water and the pigs head braising ingredients.
Bring to the boil and cover with tin foil. Place the pan in an oven at 130 degree c for 6 – 8 hours until it’s cooked.
Remove the head from the liquor and flake all the meat and skin, tongue and brain and mash it all together with your hands and season, Add the English mustard and mix. Press in a tray lined with clingfilm for 12 hours. Remove from the tray and cut into 3cm cubes. Pané in panko breadcrumbs and leave to one side.
Deep fry the pigs head squares at 180 degree c and season
Rhubarb Sauce
In a pan, put the sliced rhubarb, sugar, lemon zest and splash of water and place on a very low heat and cook until soft.
Blend and pass through a fine sieve. It should be quite thick.
Return to the heat and stir in the butter until emulsified

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you