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

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
Spicy
Sous vide
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