Pressed pig's head terrine with homemade mustard and pickles
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Emily Watkins' pig's head terrine recipe is a wonderful take on brawn - a rustic British dish of shredded and jellied pig's head. This dish is best served with Emily's potato bread with Guernsey butter
First published in 2015
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Ingredients
Metric
Imperial
Pig's head
- 1 pig's head, brined
- 3 celery sticks
- 1 large onion
- 1 leek
- 2 carrots
- 1 bouquet garni
- 6l water
Terrine
- 5 sprigs of sage, leaves picked and shredded
- 100g of shallots, cut into brunoise
- 1 russet apple, peeled, cored and diced
- 4 sprigs of flat-leaf parsley, leaves picked and chopped
- 8 cornichons, chopped
- olive oil
Mustard
- 50g of white mustard seeds
- 100ml of cider vinegar
- 25g of honey
- 1 1/2 tsp salt
- 2 sprigs of sage, leaves only
- 125ml of apple juice
- 50ml of pork stock, clarified
Pickled onions
- 50g of pearl onions, peeled
- 250ml of cider vinegar
- 150ml of olive oil
- 60g of sugar
- 1 tsp coriander seeds
- salt
SAVE RECIPE
Equipment
- Blender
- Terrine mould
- Spice grinder
Method
1
To prepare the pig's head, place all of the ingredients in a large stock pot and braise for approximately 4 hours, or until the meat is falling off the bone
- 1 pig's head, brined
- 3 celery sticks
- 1 large onion
- 1 leek
- 2 carrots
- 1 bouquet garni
- 6l water
2
Leave to cool in the liquor, then remove the head from the pan, pick all of the meat off the head and reserve. Strain the cooking liquor into a clean pan and reserve
4
Mix all of the other ingredients in with the meat and season to taste. Place into mini terrine moulds, pour in enough cooking liquor to just cover the meat. Place in the fridge to set overnight
- 1 russet apple, peeled, cored and diced
- 4 sprigs of flat-leaf parsley, leaves picked and chopped
- 8 cornichons, chopped
5
To make the mustard, toast half of the mustard seeds in a dry pan until golden, then blitz in a spice grinder with the un-toasted seeds until they form a fine powder
- 50g of white mustard seeds
6
Place the vinegar, honey, pork stock, salt and sage leaves in a pan and bring to the boil. Remove from the heat, strain off the sage leaves and leave the liquid to cool
- 100ml of cider vinegar
- 25g of honey
- 1 1/2 tsp salt
- 2 sprigs of sage, leaves only
- 50ml of pork stock, clarified
7
Place the mustard powder, vinegar mix and apple juice in a blender and blitz into a thick paste. Set aside at room temperature and, if possible, allow to mellow for 24 hours
- 125ml of apple juice
8
For the pickled onions, bring the vinegar, olive oil, sugar, salt and coriander seeds to the boil, then drop in the onions and remove from the heat. Leave for 24 hours to pickle
- 50g of pearl onions, peeled
- 250ml of cider vinegar
- 150ml of olive oil
- 60g of sugar
- 1 tsp coriander seeds
- salt
9
Preheat the oven to 100°C/gas mark 1/4
11
Increase the oven temperature to 220°C/gas mark 8 and cook for 6-8 minutes until golden, curled and crispy
12
To serve, turn out the terrine and serve with the mustard, pickled onions and crackling
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