Pig''s Head Terrine

Tom Kerridge

Tom Kerridge

15th May 2013
Tom Kerridge

Pig''s Head Terrine

Pigs Head Terrine with rhubarb


  • Pigs Head Braising
  • Bunch of thyme
  • Bunch of rosemary
  • 1 celery
  • 2 carrots
  • 1 onion
  • 2tbs salt
  • 2tbs black pepper
  • 2tbs coriander
  • 200ml white wine vinegar
  • (put salt, pepper, coriander and vinegar into a muslin bag)
  • Rhubarb Sauce
  • 6 sticks of rhubarb sliced
  • 100g sugar
  • Zest of 1 lemon
  • Splash of water
  • 50g Butter (diced and cold)


Pigs Head Braising
In a large pan place the pigs head and cover with water. Bring the pan to the boil. Pass off and refresh with cold water. Repeat the process twice more, then cover with water and the pigs head braising ingredients.
Bring to the boil and cover with tin foil. Place the pan in an oven at 130 degree c for 6 – 8 hours until it’s cooked.
Remove the head from the liquor and flake all the meat and skin, tongue and brain and mash it all together with your hands and season, Add the English mustard and mix. Press in a tray lined with clingfilm for 12 hours. Remove from the tray and cut into 3cm cubes. Pané in panko breadcrumbs and leave to one side.
Deep fry the pigs head squares at 180 degree c and season
Rhubarb Sauce
In a pan, put the sliced rhubarb, sugar, lemon zest and splash of water and place on a very low heat and cook until soft.
Blend and pass through a fine sieve. It should be quite thick.
Return to the heat and stir in the butter until emulsified

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