Pork Shoulder Terrine, Kimchi Purée, Cucumber Pickle and Lobster Cracker

Name: Pork Shoulder Terrine, Kimchi Purée, Cucumber Pickle and Lobster Cracker
Yield: Serves 6–8
Cuisine: France
Ingredients: 10 g (¼ oz/½ bunch) thyme; 1 red chilli; shichimi togarashi; 150 g (5½ oz/1 cup) plain (all-purpose) flour; 250 g (9 oz) raw lobster meat, finely chopped; 15 g (½ oz) bonito flakes; 2 litres (70 fl oz/8 cups) chicken stock; 6 garlic cloves; 375 ml (13 fl oz/1½ cups) apple juice; ½ green apple, peeled; 8 sage leaves; ½ Chinese cabbage (wong bok), heart only, approximately 500 g (1 lb 2 oz); 2 telegraph (long) cucumbers, approximately 350 g (12 oz); 110 g (3¾ oz/½ cup) caster (superfine) sugar; 250 ml (9 fl oz/1 cup) white wine vinegar; ½ white onion, peeled; 15 g (½ oz) ginger, peeled; 2.5 kg (5 lb 8 oz) pork shoulder, bone in; 4 bay leaves; 100 ml (3½ fl oz) soy sauce; 100 g (3½ oz) tapioca pearls; 3 eggs, beaten; vegetable oil, for deep-frying; 35 ml (1¼ fl oz) sesame oil; 60 g (2¼ oz/1 cup) panko breadcrumbs; fish sauce, to taste; 2 small garlic bulbs, cut crossways

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

2.5 kg (5 lb 8 oz) pork shoulder, bone in
4

Europe
France
Main course
Starter
Mediterranean
Spicy
Sous vide

Method

Preheat the oven to 100°C (200°F/Gas ½). Put the pork shoulder in a large, deep-sided tray with the bay leaves, thyme, sage leaves, garlic and chicken stock. Cover the tray with foil, place in the oven and cook