Pork and Black Pudding Terrine Recipe - Great British Chefs

Ingredients

• 2.5l water
• 250g of salt
• 3 cloves
• 1 cinnamon stick
• 1/2 tbsp of fennel seeds
• 2 star anise
• 1kg pork shoulder
• 400g of black pudding
• vegetable oil, for frying
• 3 shallots, finely sliced
• 3 garlic cloves, finely chopped
• 10g of tarragon, finely chopped
• 10g of chives, finely chopped
• 10g of parsley, finely chopped
• 4 gelatine leaves
• 100ml of white chicken stock, top quality, plus an extra 2 litres if cooking the pork in the oven
• 2 quinces
• 150ml of water
• 1 clove
• 1 star anise
• 1 lemon, zested
• 150ml of white wine vinegar
• 150g of caster sugar
• 200g of Brussels sprouts, divided into individual leaves
• 25g of egg yolk, (approx. 1 large yolk)
• 100ml of vegetable oil
• 15g of black truffle, finely chopped
• 15ml of truffle juice, (optional)
• 15g of chives, finely chopped
• 25g of hazelnuts, toasted then crushed or blitzed into a crumb