- 1 Pigs head
- 2 Trotters
- 1 Belly
- 1 Lobe of Foie Gras
- 100g Shallots
- 750ml Red Wine
- 100mls Port
- 100mls Madera
- 20g Tarragon
- 50g Parsley
- 50g Chives
- Aromatics for cooking pork
- 100g Onion
- 100g Carrots
- 100g Celery
- 100g Leek
- 1 head of garlic
- 30g Thyme
- 5g Bay leaves
- 10 peppercorns in muslin
Pigs Trotter, Belly and Head Terrine
Dom Chapman
23rd March 2011
Pigs Trotter, Belly and Head Terrine
Pigs Trotter, Belly and Head Terrine
Ingredients
Method
1 Bring all pork to the boil in water then refresh.
Place back into a clean pan, cover with cold water.
Add all aromatics. Cook out until tender about 2.5 hours.
Once cooked allow to cool in stock then remove meat from stock. Pass stock through a fine sieve and reduce to 200mls.
Remove any sinew and bones leaving only meat, some fat and also skin from cheeks and trotters. Make sure you pick the meat in large pieces. Separate the skin from the meat and dice skin into 5cm pieces.
2 Clean foie gras removing any veins then cut into a large dice. Cook at 150oC for 5 minutes or until just softened without melting.
3 Chop shallots, place in a pan with all alcohol and reduce to syrup. Allow to cool.
4 Chop all herbs and mix together.
5 Line 2 terrine moulds with 2 sheets of cling film.
6 Carefully mix all ingredients so that the meat doesn’t break down to much.
Correct seasoning and grate a little nutmeg into the mix.
Carefully fill terrine moulds with mix making sure there are no gaps. Cover tightly with cling film then wrap and weight terrine for 12 hours.
Serve with Brioche and Piccalilli
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