Pork and Parsley Terrine with Pickled Cherries

Ingredients

• 2 large pickled pork hocks (about 1.5kg each; see note)
• 1 onion, coarsely chopped
• 1 garlic head, halved horizontally, plus 2 extra cloves, finely chopped
• 3 thyme sprigs
• 2 fresh bay leaves
• 1¼ cups flat-leaf parsley, finely chopped (firmly packed)
• 3 golden shallots, finely chopped
• 50 ml dry white wine
• 50 ml white wine vinegar
• To serve: crusty baguette
• Pickled cherries
• 160 ml white wine vinegar (2/3 cup)
• 125 ml dry white wine
• 55 gm caster sugar (¼ cup)
• 250 gm cherries
• 3 small fresh bay leaves