Serves 8-10, Prep Time 15 minutes, Cook Time 2 .5 hours

Recipe Tina Tuncan

You’ll need to begin this recipe a day ahead. Be sure to use white pepper in the terrine – it gives a little extra kick to the flavour.

2 kg pickled pork

1 onion, coarsely chopped

1 garlic head, halved horizontally

3 thyme sprigs

2 fresh bay leaves

1 ¼ cups (firmly packed) flat leaf parsley, finely chopped

3 spring onions, finely chopped

1 tbsp gelatine powder

1 tsp sugar

50 ml dry white wine

50 ml white wine vinegar

Salt to taste

½ tsp white pepper

 

Place pork in a large stockpot, cover with cold water, bring to the boil over high heat, drain and rinse pork under cold running water. This removes any extra saltiness. Place back in the cleaned stockpot on top of the 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 is well cooked and very tender, around 2-2½ hours.

Remove from cooking liquid, reserving the liquid. When pork is cool enough to handle, discard excess fat and coarsely shred meat into a bowl. Cool to room temperature, combine with parsley and spring onions and season with salt and pepper to taste. Pack into a greased loaf tin lined with plastic wrap.

Strain reserved cooking liquid and transfer 500ml to a saucepan, discarding remainder. Bring to the boil over medium-high heat and cook until reduced by a third. Sponge gelatine powder in 3 tablespoons of cold water. Add gelatine to reduced liquid and stir to thoroughly dissolve. Add sugar and cool to room temperature. Add wine and vinegar and check seasoning.

Gently pour over the pork mix to the top, pressing mixture firmly into tin. Cover with plastic wrap, weight it with a brick or a second loaf tin with a heavy can and refrigerate until firm, preferably overnight.

To serve, unmould terrine, slice with a hot knife and serve with pesto and pickled radishes.

 

Watercress Pesto

Makes approximately 1 ½ cups, Prep Time 5 minutes

100 g watercress

1 garlic clove

50 g pecorino cheese

2 tbsp toasted pinenuts

5 tbsp olive oil

Juice of half a lemon

Salt and freshly ground black pepper, to taste

 

Blend all ingredients either in a food processor or with a stick blender, adding more olive oil if required for preferred consistency. Store in refrigerator in a sealed jar.

 

Pickled radishes

Makes approximately 2 cups, Prep Time 5 minutes

1 bunch radishes

½ cup water

½ cup white wine vinegar

2 tbsp sugar

2 tsp salt

½ tsp mustard seeds

 

Wash and top radishes and cut in quarters or halves. Pack into a glass jar. Heat remaining ingredients, stir until sugar has dissolved and pour over radishes. Cool and then refrigerate until ready to use.