Suckling pig terrine with orange compote

  • Starter
  • medium
  • 4
  • 7 hours, plus overnight setting


Share recipe






To serve

Preheat a steam oven to 95°C
Set aside 400g of the diced suckling pig in a large bowl. Pass the remaining 80g of suckling pig through a mincer with the pork liver
  • 34g of pork liver
  • 480g of suckling pig loin, or shoulder, finely diced
Add the mince mixture to the bowl with the diced suckling pig, along with the salt, rosemary and thyme
Using either a pestle and mortar or blender, blitz together the garlic, shallot, bay and myrtle with the wine to create a paste and mix this into the pork mixture. Add the pistachios to the bowl and stir until combined, then transfer the mixture to a 15cm square tin and press firmly into an even 2cm layer
Place the tin in the preheated oven and steam for 6 hours and 30 minutes. Once cooked, chill in the fridge overnight to set
Meanwhile, make the orange compote. Peel the oranges and carefully remove all white pith with a sharp knife. Segment the orange flesh and finely dice, then place in a small pan with the sugar and chilli
Place over a medium heat and stir together, allowing to cook down for 25–30 minutes until the juices and sugar form a syrup but the orange pieces still retain their shape. Set aside to cool and reserve until serving
To serve, slice the terrine into 12 cubes and transfer to serving plates. Garnish with the orange compote, edible flowers, micro leaves and cress to serve
Share recipe