Pork Terrine » Dish Magazine
Pork Terrine by Claire Aldous, Serves 8-10
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Cooking tools:
- Roasting pan
- Oven
- Aluminum foil
- Saucepan
- Kitchen scale
- Mixing bowl
- Plastic wrap
- Terrine mold
- Loaf pan
- Cardboard
- Weight
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
- Fork
- Ladle
- Spoon
- Bench
- Refrigerator
- Tongs
- Paper towel
- Stove
Ingredients
- 2 kilo piece pork belly, boned with skin on
- 1 carrot, sliced
- 1 onion, sliced
- 1 stick celery, sliced
- 2 bay leaves
- 2 sprigs of thyme
- 4 parsley stalks
- 1 teaspoon whole black peppercorns
- ½ teaspoon fennel seeds
- 6 juniper berries, lightly crushed
- 4 cloves garlic, lightly crushed
- zest of 1 lemon
- 2 cups good chicken stock
- 1 teaspoon salt
- 3 tablespoons small capers, rinsed and drained
- 4 tablespoons chopped flat leaf parsley
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