Pork Belly and Chorizo Cassoulet Terrine Recipe - Great British Chefs

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
• 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