Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles
by Robert Thompson
Return to Recipe
Print
Ingredients
Delicatessen
400g of chorizo, finely chopped
250g of chorizo, finely diced
200g of chorizo, some finely diced and some finely sliced
Oils & Vinegars
400g of pomace oil (1), or another neutral oil
150g of white wine vinegar
3 tbsp of white wine vinegar
400ml of chorizo oil
1l vegetable oil, to fry in (can be reused)
Fruit & Vegetables
2 banana shallots, slcied into 3mm rings
2 juniper berries
1 lemon
2 gherkins, finely sliced
Beverages
150g of water
Store Cupboard
150g of sugar
6 black peppercorns
salt
pepper
3 egg yolks
1 tsp Dijon mustard
salt
Salad & Fresh Herbs
parsley stalks
1 tsp chopped chives
1 tsp chopped parsley
parsley leaves
Fresh Meat
1/2 pork belly, skin removed and kept
400g of sausage meat
pig skin
Cereals, Grains & Pasta
250g of cannellini beans, (cooked)
Dairy
2 eggs