Pressed Terrine of Spiced Pig’s Cheek with White Beans and Caper Mayonnaise

Preparation info
    • Difficulty


Appears in
Rhubarb and Black Pudding

By Paul Heathcote and Matthew Fort

Published 1998

  • About


  • 1 kg / lb pork cheek, trimmed of all fat and sinew
  • a little oil<


  1. Ideally 2 days before, start preparing the beans: soak the dried haricot beans overnight in cold water.
  2. Next day, preheat the oven to 190°C/375°F/gas 5. Seal the pork cheek in a pan with a little oil to colour. Add the vegetables, thyme and spices and cook for about 1 minute.
  3. Pour in the stock, cover with a lid and place in the oven to braise for abou