Lincolnshire chine terrine
METHOD FOR THE TERRINE
Cut deep slashes (not all the way through) into the pork and rub generous amounts of salt into the meat and sit in fridge overnight.
Wash and pat dry, then chop or blitz together half the parsley, leeks, 1 onion, 4 garlic cloves and thyme.
Stuff the mixture into the holes made earlier. Place into a large roasting tray with the pork stock thus covering the meat, but not too high as it will overflow in the oven.
Cover with baking parchment and then foil and slowly braise the pork at gas mark 1-2 for about 5 hours or until the meat becomes soft and falls apart with a fork.
Set aside to cool in the stock, to cool until you can handle it.
Flake the pork, removing the parsley mixture (we don’t need this anymore). Soften the remaining onion garlic in a pan, then blitz with the parsley as earlier (this will give the terrine a better vibrate green texture).
Layer some pork into a terrine mould, then season and layer some parsley mixture. Repeat until the mould is full.
Chill in the fridge overnight to set the terrine.
METHOD FOR THE PICCALILLI
Place chopped vegetables, vinegar and saffron in a bowl with just enough water to cover and leave overnight in the fridge.
In a heavy bottomed pan place the vegetable mixture and add the liquor, sugar, coriander seeds, garlic and mustard.
Bring to the boil and simmer for 25-30 mins until soft.
Mix a little water with the cornflour to form a paste and add to the piccalilli until a velvet consistancy is achieved.
Place aside to chill.