dinner · gluten-free
Crispy pork terrine with brothy beans and shallot-parsley salad
Slow-braised pork pressed into a terrine, sliced and fried until crisp outside and sticky inside, served on buttery, brothy white beans with a sharp parsley and shallot salad.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains milk.
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Shopping list
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Equipment
You'll need: Oven, Loaf pan.
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Method
-
1
Put the pork, onion, herbs, peppercorns, salt and stock in a covered roasting pan and braise at 150°C (300°F) for 5-6 hours until wobbly-tender.
-
2
Pick the meat, chopping some of the soft skin finely, and mix with chives, parsley and a few ladles of the strained, reduced braising liquid.
-
3
Press into a lined loaf pan, weigh down and chill overnight until firm.
-
4
Simmer the beans with some braising liquid until thick and brothy, then stir in the butter.
-
5
Slice the terrine thickly and fry in the oil until crisp on both sides.
-
6
Serve on the beans, topped with parsley and shallot dressed in lemon and olive oil.
