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

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
Sous vide
Spicy
Mediterranean

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