Suckling pig terrine with orange compote
Item 1 of 1
- medium
- 4
- 7 hours
Roberto Petza's suckling pig recipe is an elegant take on a rustic country terrine. Slowly cooked in a steam oven, the simple mix of suckling pig, pork liver and fragrant herbs are set firm, with finely chopped pistachio nuts adding a little extra colour and texture. Served with a vibrant orange and chilli compote for a fruity finish, this meaty dish is well worth the wait.
First published in 2016
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Ingredients
Metric
Imperial
Terrine
- 480g of suckling pig loin, or shoulder, finely diced
- 34g of pork liver
- 67g of salt
- 8g of chopped rosemary
- 8g of chopped thyme
- 1/4 garlic clove, minced
- 1/4 shallot, minced
- 1 bay leaf
- 1 sprig of myrtle
- 8g of white wine, preferably Vernacchia
- 200g of pistachio nuts, finely chopped
Compote
- 160g of Seville orange
- 50g of caster sugar
- 1 red chilli, finely sliced
To serve
- edible flowers
- nasturtium leaves
- micro cress
SAVE RECIPE
Equipment
- Mincer
- Food processor or blender
- Steam oven
Method
1
Preheat a steam oven to 95°C
2
Set aside 400g of the diced suckling pig in a large bowl. Pass the remaining 80g of suckling pig through a mincer with the pork liver
- 34g of pork liver
- 480g of suckling pig loin, or shoulder, finely diced
3
Add the mince mixture to the bowl with the diced suckling pig, along with the salt, rosemary and thyme
- 67g of salt
- 8g of chopped rosemary
- 8g of chopped thyme
4
Using either a pestle and mortar or blender, blitz together the garlic, shallot, bay and myrtle with the wine to create a paste and mix this into the pork mixture. Add the pistachios to the bowl and stir until combined, then transfer the mixture to a 15cm square tin and press firmly into an even 2cm layer
- 1/4 garlic clove, minced
- 1/4 shallot, minced
- 1 bay leaf
- 1 sprig of myrtle
- 8g of white wine, preferably Vernacchia
- 200g of pistachio nuts, finely chopped
5
Place the tin in the preheated oven and steam for 6 hours and 30 minutes. Once cooked, chill in the fridge overnight to set
6
Meanwhile, make the orange compote. Peel the oranges and carefully remove all white pith with a sharp knife. Segment the orange flesh and finely dice, then place in a small pan with the sugar and chilli
- 160g of Seville orange
- 50g of caster sugar
- 1 red chilli, finely sliced
7
Place over a medium heat and stir together, allowing to cook down for 25–30 minutes until the juices and sugar form a syrup but the orange pieces still retain their shape. Set aside to cool and reserve until serving
8
To serve, slice the terrine into 12 cubes and transfer to serving plates. Garnish with the orange compote, edible flowers, micro leaves and cress to serve
- edible flowers
- nasturtium leaves
- micro cress
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