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
Equipment
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
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