Pork belly and chorizo cassoulet terrine with chorizo mayonnaise and pickles

by Robert Thompson
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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