Sort ingredients
tom1989
QR Code
Listen
Pdf
Heat oven to 350°F.
In a baking pan, combine pork shoulder, shallot, garlic, fennel seeds, fenugreek, and salt. Cover with water.
Bake approximately 1 hour and 30 minutes or until tender enough to shred.
Remove pork from the pan and reserve braising liquid. Let cool enough to work with.
Meanwhile, in a pan, melt 500 milliliters pork fat. Remove from heat and set aside.
Using your hands, shred the pork shoulder.
Transfer the shredded pork shoulder to a large bowl, then add the melted pork fat, burnt pecans, tarragon, vanilla extracts, lemon zest, 20 grams of cracked green peppercorns, and 200 milliliters pork braising liquid.
Using a whisk, whip in a circular motion until creamy and homogeneous.
Season with more salt.
Line a terrine or loaf pan with plastic wrap. Add the pork mixture and press down so it’s at least 2-inches full.
Refrigerate uncovered at least 3 hours.
Once completely cool, melt the remaining pork fat.
Pour the melted fat over the terrine and dust with remaining cracked green peppercorns.
Refrigerate at least 3 hours or until the cap is firm to touch.
Remove terrine from the pan, wrap with plastic, and slice.
Let temper at room temperature for approximately 15 minutes before serving.