Suckling pig terrine with orange compote

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Roberto Petza's suckling pig recipe is an elegant take on a rustic country terrine. Slowly cooked in a steam oven, the simple mix of suckling pig, pork liver and fragrant herbs are set firm, with finely chopped pistachio nuts adding a little extra colour and texture. Served with a vibrant orange and chilli compote for a fruity finish, this meaty dish is well worth the wait.

First published in 2016

Ingredients

Metric

Imperial

Terrine

  • 480g of suckling pig loin, or shoulder, finely diced
  • 34g of pork liver
  • 67g of salt
  • 8g of chopped rosemary
  • 8g of chopped thyme
  • 1/4 garlic clove, minced
  • 1/4 shallot, minced
  • 1 bay leaf
  • 1 sprig of myrtle
  • 8g of white wine, preferably Vernacchia
  • 200g of pistachio nuts, finely chopped

Compote

To serve

Equipment

  • Mincer
  • Food processor or blender
  • Steam oven

Method

1
Preheat a steam oven to 95°C
2
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
3
Add the mince mixture to the bowl with the diced suckling pig, along with the salt, rosemary and thyme
  • 67g of salt
  • 8g of chopped rosemary
  • 8g of chopped thyme
4
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
  • 1/4 garlic clove, minced
  • 1/4 shallot, minced
  • 1 bay leaf
  • 1 sprig of myrtle
  • 8g of white wine, preferably Vernacchia
  • 200g of pistachio nuts, finely chopped
5
Place the tin in the preheated oven and steam for 6 hours and 30 minutes. Once cooked, chill in the fridge overnight to set
6
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
7
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
8
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
First published in 2016

From carpentry to cooking, Roberto Petza's culinary prowess has finally found a home in a remote village on the island of Sardinia.

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