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Pork cheek terrine

You’ll need to start the recipe the day before to allow time to cool and press. You can replace the cheeks with ham hocks if you prefer. 

Serve the terrine with toasted brioche and finished with balsamic and chive cannellini beans.

Serves 8 – 10 Can be stored in the fridge for up to a 5 days and freezes well. I cook the meat in a pressure cooker as it does the job quickly but I have given details of how to cook without it.

2kg pork cheeks

3 carrots, roughly chopped

1 onion, roughly chopped

2 sticks celery, roughly chopped

3 bay leaves

3 sprigs thyme

3 ltrs chicken stock

70g parsley leaves, chopped

200g butter, softened

3 tbsp grain mustard

Cannellini Beans

1 x 400g tin cannellini beans, drained

1 tbsp white balsamic vinegar

1 tbsp extra virgin olive oil

2 tbsp chives, chopped

10 slices toasted brioche to serve

Place the pig cheeks in a pressure cooker or large stock pot. Add the carrots, onions, celery, bay leaves, thyme and then pour over the stock.

If using a pressure cooker, seal the lid on, bring up to full pressure and cook for 45 minutes. remove from the heat and allow pressure to release naturally.

If using a stock pot, cover bring to the boil and simmer over a low heat for two and half hours or until the cheeks are falling apart.

Remove the cheeks to a bowl and discard the vegetables and stock. Using a fork you should be able to break up the cheeks. Add the butter, mustard and parsley. Stir in to get everything coated and season with salt and pepper to taste.

Grease a loaf tin or 25cm x 8cm terrine mould then line with cling film leaving plenty of overhang to cover the top. Press the ham mix into the terrine mould. Pull the cling film over the top. Cut out a rectangle of cardboard that fits the top of the terrine, cover in foil and place on the top followed by some weights. Put in the fridge for at least 3 hours or overnight.

When ready to serve, remove the terrine from the mould. Leaving the cling film on, slice the terrine and serve with cannellini beans and brioche

Cannellini beans

Mix white balsamic, extra virgin olive oil and chives. Pour over the drained beans and stir

Pork cheek terrine

Pork cheek terrine

Jules
You'll need to start the recipe the day before to allow time to cool and press. You can replace the cheeks with ham hocks if you prefer.
Can be stored in the fridge for up to a 5 days and freezes well. I cook the meat in a pressure cooker as it does the job quickly but I have given details of how to cook without it.
Serve the terrine with toasted brioche and finished with balsamic and chive cannellini beans
No ratings yet
Prep Time 10 minutes
Cook Time 3 hours
Chilling 12 hours
Course Starter
Servings 10 people
Calories 404 kcal

Equipment

2 x 2lb loaf tins
Pressure cooker

Ingredients
  

  • 2 kg pork cheeks
  • 3 carrots roughly chopped
  • 1 onion roughly chopped
  • 2 sticks celery roughly chopped
  • 3 lts chicken stock
  • 3 bay leaves
  • 3 sprigs thyme sprigs
  • 100 g parsley leaves chopped
  • 200 g butter softened
  • 3 tbsp grain mustard

Cannellini Beans

  • 1 x 400 g tin cannellini beans drained
  • 1 tbs white balsamic vinegar
  • 1 tbsp extra virgin olive oil
  • 2 tbsp chives chopped
  • 10 slices toasted brioche to serve

Instructions
 

  • Place the pig cheeks in a pressure cooker or large stock pot. Add the carrots, onions, celery, bay leaves, thyme and then pour over the stock.
  • If using a pressure cooker, seal the lid on, bring up to full pressure and cook for 45 minutes. remove from the heat and allow pressure to release naturally.
  • If using a stock pot, cover bring to the boil and simmer over a low heat for two and half hours or until the cheeks are falling apart.
  • Remove the cheeks to a bowl and discard the vegetables and stock. Using a fork you should be able to break up the cheeks. Add the butter, mustard and parsley. Stir in to get everything coated and season with salt and pepper to taste.
  • Grease a loaf tin or 25cm x 8cm terrine mould then line with cling film leaving plenty of overhang to cover the top. Press the ham mix into the terrine mould. Pull the cling film over the top. Cut out a rectangle of cardboard that fits the top of the terrine, cover in foil and place on the top followed by some weights. Put in the fridge for at least 3 hours or overnight.
  • When ready to serve, remove the terrine from the mould. Leaving the cling film on, slice the terrine and serve with cannellini beans and brioche

Cannellini beans

  • Mix white balsamic, extra virgin olive oil and chives. Pour over the drained beans and stir

Nutrition

Calories: 404kcalCarbohydrates: 27gProtein: 49gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 132mgSodium: 350mgPotassium: 1193mgFiber: 4gSugar: 4gVitamin A: 4019IUVitamin C: 16mgCalcium: 131mgIron: 5mg
Tried this recipe?Let us know how it was!

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