Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles

by Robert Thompson
Return to Recipe
Print

Ingredients

Delicatessen

Oils & Vinegars

  • 400g of pomace oil, or another neutral oil
  • 153g of white wine vinegar
  • 400ml of chorizo oil
  • 1l vegetable oil, to fry in (can be reused)

Fruit & Vegetables

Beverages

  • 150g of water

Store Cupboard

Salad & Fresh Herbs

Fresh Meat

Cereals, Grains & Pasta

  • 250g of cannellini beans, (cooked)

Dairy