Apple & Pork Terrine by Chef Andre Ebert @ Stanwell House Hotel

This is a nice dish for the winter time, can be served as a starter or as a little snack. It should be served at room temperature to allow the fat to soften which carries a lot of the flavours of this dish and also improves the texture. (At the hotel we serve this dish with a small salad of endive, apple and pomegranate.)

List of ingredients:

  • 1 small belly of pork
  • 4 Granny Smith apples
  • 1 Tbsp Ground cinnamon
  • Tsp Ground cloves
  • 2Tbsp Chinese five spice
  • 3Tbsp Sugar
  • Lemon juice
  • Back or streaky bacon
  • Salt and pepper

Apple & Pork Terrine by Chef Andre Ebert @ Stanwell House HotelPlace the belly of pork on a roasting tray, add a cup of water and cover with tin foil. Cook in an oven at 150Cfor about three hours. The meat should be very soft, you should be able to pull of the skin and the bones should come of very easily. Cool slightly. In the meantime peel the apples, remove the core and cut into large chunks. Place in a saucepan with 50 ml of water, the sugar, lemon juice, cloves and cinnamon. On a low heat cook until the apple is soft and the mix is quite dry.

Remove the skin and bones from the pork and cut the meat into large chunks. Place in a bowl and season with salt pepper and the five spice. Stir well to break up the meat a little.

Line a terrine mould with Clingfilm. This is best done by brushing the terrine with oil, placing the Clingfilm on top so it hangs over on the sides. Pour hot water on the Clingfilm until the mould is full with water. Pull on the edges of the Clingfilm so it is lined smoothly to the walls of the terrine. Push any air bubbles out with your fingers and remove the water. Line with the bacon. Spoon some of the pork mixture into the terrine and push to the bottom to avoid air bubbles. Place a little bit of the apple mixture on the pork and cover with some more pork. Fill up the terrine that way, fold the bacon over the top and cover with the ends of the Clingfilm. Place in a water bath and cook for 30 min in an oven at 160C until the bacon is cooked. Remove from the oven and place in the fridge until set.

Remove the terrine from the fridge 1 hour before serving, slice about 1.5cm thick and serve with crusty bread. To get a nice, shiny effect and add some moisture brush the cut surface with some raspberry vinaigrette.


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