Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles

Name: Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles
Total time: 3 h 20 min
Ingredients: 400g of chorizo, finely chopped; 400g of pomace oil (1), or another neutral oil; 2 banana shallots, slcied into 3mm rings; 150g of water; 150g of white wine vinegar; 150g of sugar; parsley stalks; 6 black peppercorns; 2 juniper berries; 1/2 pork belly, skin removed and kept; 400g of sausage meat; 250g of cannellini beans, (cooked); 250g of chorizo, finely diced; 1 tsp chopped chives; 1 tsp chopped parsley; 2 eggs; salt; pepper; 3 egg yolks; 1 tsp Dijon mustard; 3 tbsp of white wine vinegar; 400ml of chorizo oil; 1 lemon; salt; pig skin; 1l vegetable oil, to fry in (can be reused); 200g of chorizo, some finely diced and some finely sliced; 2 gherkins, finely sliced; parsley leaves

by Robert Thompson

Item 1 of 1

Starter
medium
10
3 hours 20 minutes

This stunning terrine recipe from Robert Thompson is inspired by the flavours of a comforting pork cassoulet spiked with smokey chorizo. Paired with light, crisp crackling and a silky chorizo mayonnaise, this is a great starter recipe if you're catering for bigger numbers.

First published in 2019

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Ingredients

Metric

Imperial

Chorizo oil

400g of chorizo, finely chopped
400g of pomace oil (1), or another neutral oil

Pickled shallot

2 banana shallots, slcied into 3mm rings
150g of water
150g of white wine vinegar
150g of sugar
parsley stalks
6 black peppercorns
2 juniper berries

Terrine

1/2 pork belly, skin removed and kept
400g of sausage meat
250g of cannellini beans, (cooked)
250g of chorizo, finely diced
1 tsp chopped chives
1 tsp chopped parsley
2 eggs
salt
pepper

Chorizo mayonnaise

3 egg yolks
1 tsp Dijon mustard
3 tbsp of white wine vinegar
400ml of chorizo oil
1 lemon
salt

Puffed crackling

pig skin
1l vegetable oil, to fry in (can be reused)

To serve

200g of chorizo, some finely diced and some finely sliced
2 gherkins, finely sliced
parsley leaves

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Equipment

Squeezy bottle
Blow torch
Thermometer

Method

Begin this recipe the day before you intend to serve as the terrine needs time to chill and set before slicing. Carefully slice the skin from the pork belly and set aside

Slice the pork belly lengthwise to open up a full seam along the length of the belly

1/2 pork belly, bones & skin removed

Mix the sausage meat, beans, chorizo, herbs, seasoning and eggs together

400g of sausage meat
250g of cannellini beans, (cooked)
250g of chorizo, finely diced
1 tsp chopped chives
1 tsp chopped parsley
2 eggs
salt
pepper

Spoon the mixture down the length of the belly then fold the meat over and roll tightly in greased tin foil. Wrap again in cling film to make water tight

Cook in simmering water for 3 hours then chill completely

Next prepare the pig skin for the puffed crackling. Using a blow torch burn off any small hairs that are on the pork skin. Bring the pork skin to the boil in a large pan of water seasoned with a good few pinches of salt. Once boiling reduce the heat and cook slowly for 3 hours

pig skin

Carefully remove the skin and then scrape as much of the excess fat off as possible. Place on a baking tray lined with silicone paper before placing in a very low oven overnight (ideally around 95°C).The pork skin is ready when it’s brittle and snaps as you bend it

To make the chorizo oil, sauté the chorizo until well coloured and then cover with the oil. Take off the heat and once cooled, refrigerate. Leave to infuse for 24 hours then strain

400g of chorizo, finely chopped
400g of pomace oil (1), or another neutral oil

To make the pickled shallots, Bring the vinegar, water and sugar to the boil. Add the spices and parsley stalks and then pour over the sliced shallot. Allow to cool and then cover before chilling in the fridge. Leave to pickle for at least 12 hours before using

2 banana shallots, slcied into 3mm rings
150g of water
150g of white wine vinegar
150g of sugar
parsley stalks
6 black peppercorns
2 juniper berries

The next day, finish off the crackling by heating a pan of cooking oil no more than a third full to 220°C

1l vegetable oil, to fry in (can be reused)

Very carefully fry the pork skin in small batches. As it sinks in the oil it will puff up and expand very quickly, once this has happened remove from the oil, drain well and season with fine salt.

Whisk the egg yolks, vinegar and mustard together. Slowly add the chorizo oil while whisking until you have a thick mayonnaise. Taste and season with lemon juice and salt and transfer to a squeezy bottle. Reserve leftover chorizo oil for plating