Pork Terrine

• 1 tablespoon sea salt
• 1 kg (2 lb 4

Dry-roast the sea salt in a dry wok for a few minutes over medium heat until aromatic. Place the pork, salt and fish sauce in a food processor and pulse until it forms a very fine paste.

Soak the banana leaf in hot water for 5 minutes, dry and lay it flat on the work surface. Cut the leaf in half and cross one piece over the other. Place the pork paste in the centre and draw up all side