Pig's Head Terrine with Homemade Mustard Recipe

Pressed pig's head terrine with homemade mustard and pickles

Starter
easy
6
3 hours 40 minutes, plus setting and pickling time

PT3H40M

Emily Watkins' pig's head terrine recipe is a wonderful take on brawn - a rustic British dish of shredded and jellied pig's head. This dish is best served with Emily's potato bread with Guernsey butter

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Ingredients

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Imperial

Pig's head

1 pig's head, brined
3 celery sticks
1 large onion
1 leek
2 carrots
1 bouquet garni
6l water

Terrine

5 sprigs of sage, leaves picked and shredded
100g of shallots, cut into brunoise
1 russet apple, peeled, cored and diced
4 sprigs of flat-leaf parsley, leaves picked and chopped
8 cornichons, chopped
olive oil

Mustard

50g of white mustard seeds
100ml of cider vinegar
25g of honey
1 1/2 tsp salt
2 sprigs of sage, leaves only
125ml of apple juice
50ml of pork stock, clarified

Pickled onions

50g of pearl onions, peeled
250ml of cider vinegar
150ml of olive oil
60g of sugar
1 tsp coriander seeds
salt

Crackling

200g of pig skin
sea salt

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Blender
Terrine mould
Spice grinder

To prepare the pig's head, place all of the ingredients in a large stock pot and braise for approximately 4 hours, or until the meat is falling off the bone

1 pig's head, brined
3 celery sticks
1 large onion
1 leek
2 carrots
1 bouquet garni
6l water

Leave to cool in the liquor, then remove the head from the pan, pick all of the meat off the head and reserve. Strain the cooking liquor into a clean pan and reserve

Weigh out 450g of head meat and place in a bowl. Sweat the shallots and sage in a dash of oil, then add to the bowl with the meat

olive oil
100g of shallots, cut into brunoise
5 sprigs of sage, leaves picked and shredded

Mix all of the other ingredients in with the meat and season to taste. Place into mini terrine moulds, pour in enough cooking liquor to just cover the meat. Place in the fridge to set overnight

1 russet apple, peeled, cored and diced
4 sprigs of flat-leaf parsley, leaves picked and chopped
8 cornichons, chopped

To make the mustard, toast half of the mustard seeds in a dry pan until golden, then blitz in a spice grinder with the un-toasted seeds until they form a fine powder

50g of white mustard seeds

Place the vinegar, honey, pork stock, salt and sage leaves in a pan and bring to the boil. Remove from the heat, strain off the sage leaves and leave the liquid to cool

100ml of cider vinegar
25g of honey
1 1/2 tsp salt
2 sprigs of sage, leaves only
50ml of pork stock, clarified

Place the mustard powder, vinegar mix and apple juice in a blender and blitz into a thick paste. Set aside at room temperature and, if possible, allow to mellow for 24 hours

125ml of apple juice

For the pickled onions, bring the vinegar, olive oil, sugar, salt and coriander seeds to the boil, then drop in the onions and remove from the heat. Leave for 24 hours to pickle

50g of pearl onions, peeled
250ml of cider vinegar
150ml of olive oil
60g of sugar
1 tsp coriander seeds
salt

Preheat the oven to 100°C/gas mark 1/4

For the crackling, cut the pig skin into 1cm strips and place on a tray lined with parchment paper. Season generously with salt and place into the oven for 4 hours

200g of pig skin
sea salt

Increase the oven temperature to 220°C/gas mark 8 and cook for 6-8 minutes until golden, curled and crispy

To serve, turn out the terrine and serve with the mustard, pickled onions and crackling

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Emily Watkins

Mother of three and previously chef-owner at The Kingham Plough, Oxfordshire, Emily Watkins has a lot on her proverbial plate. But it hasn’t stopped her from becoming one of Britain’s leading chefs.