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Smoke Pork Hock Terrine with Rhubarb Compote and Pickled Vegetable Salad

Smoke Pork Hock Terrine with Rhubarb Compote and Pickled Vegetable Salad
COOK TIME
2h 5 min
YIELDS
4 servings

Recipe by Connie DeSousa from Top Chef Canada Episode 13.

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Ingredients

Brined Pork Tenderloin

2
L of water
juice of 1 lemon, lemon halves reserved
4
sprig thyme
2
clove garlic
2 ½
Tbsp honey
1 ½
cup salt
2
bay leaves
½
lb(s) pork tenderloin

Smoked Pork Tenderloin

2
cup wood chips
6
cup ice
Brined Pork Tenderloin

Smoked Pork Hock Terrine

1
lb(s) pork shoulder, ground
¼
lb(s) back fat, ground
½
cup 35% cream
1
egg
½
cup dried white bread crumbs
1 ½
lb(s) smoked pork hock, diced
2
tsp salt
1
tsp allspice
1
tsp mace
1
tsp nutmeg
1
tsp clove
2
Tbsp black pepper
1
sprig rosemary, leaved picked and finely chopped
¼
cup gelatin powder
Brined and Smoked Pork Tenderloin
water, boiling

Rhubarb Compote

1
cup rhubarb, diced
½
cup sugar
pinch salt

Pickled Vegetable Salad

½
cup white wine vinegar
1
cup water
¼
cup sugar
½
cup salt
1
red beet, peeled and thinly sliced on a mandolin
1
yellow beet, peeled and thinly sliced on a mandolin
1
carrot, peeled and thinly sliced on a mandolin
¼
tsp caraway seeds
1
Tbsp olive oil
1
tsp grainy mustard
1
bunch frisee, inner leaves only, cleaned
¼
cup tarragon, leaves picked
¼
cup chives, sliced in 1 inch batons
¼
cup edible flower petals

Assembly

Smoked Pork Hock Terrine, cut into 1 inch thick slices
Rhubarb Compote
Pickled Vegetable Salad
edible flowers
¼
baguette, cut in ¼ inch slices, toasted
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Directions

Step 1

Place all ingredients in a large pot, except for pork tenderloin over medium-high heat.

Step 2

Bring to a boil and remove from heat to cool.

Step 3

Add pork tenderloin to cooled Brine, place in fridge for 12 hours.

Step 4

Remove pork tenderloin from Brine, pat dry and place on a cooling rack. Place in fridge to chill for Smoked Pork Tenderloin recipe, approximately 1 hour.

Step 5

Soak 1 cup of wood chips in water for 10 minutes and prepare an ice bath.

Step 6

Preheat oven to 200F.

Step 7

Place another cup of dry wood chips in a foil packet. Place directly over the flame of a stove (or over the hot coals of a barbeque).

Step 8

Once wood chips begin to smoke, poke holes in packet, add soaked wood chips, place in a Le Creuset Roasting Pan and immediately place in bottom of oven to retain smoke.

Step 9

Fill a roasting pan with ice. Place cooling rack with Brined Pork Tenderloin over roasting pan and place in oven.

Step 10

Cold smoke in oven until Brined Pork Tenderloin is tender and has reached an internal temperature of 145F, approximately 1 – 1½ hours.

Step 11

Line a Le Creuset Terrine Mould with parchment paper.

Step 12

In a bowl, mix ground pork and back fat, place in fridge to chill for 1 hour.

Step 13

In a bowl, whisk cream and eggs together. Add breadcrumbs to make a panache and mix. Set aside until breadcrumbs absorb custard, approximately 10 minutes.

Step 14

Preheat oven to 300F.

Step 15

Add diced pork hock and panache to bowl with ground pork. Add salt, spices and rosemary, mix to incorporate.

Step 16

Place ½ of mixture along bottom of terrine, leaving a trench along centre.

Step 17

Sprinkle gelatin on Brined and Smoked Pork Tenderloin. Place in the trench of the terrine.

Step 18

Place remaining mixture on top of Brined and Smoked Pork Tenderloin.

Step 19

Pour boiling water in a large stainless steel roasting pan 1/3 full to create a bain- marie to cook Smoked Pork Hock Terrine evenly. Cover terrine mould with lid and place in roasting pan with bain- marie.

Step 20

Cook in oven until terrine reaches an internal temperature to 145F.

Step 21

Chill Smoked Pork Hock Terrine in fridge for 24 hours before serving.

Step 22

Place all ingredients in a bowl and set aside to macerate, approximately 1 hour.

Step 23

Heat all ingredients in a medium Le Creuset Saucepan over medium heat.

Step 24

Cook until liquid reduces and rhubarb becomes tender, approximately 10 minutes. Set aside for assembly.

Step 25

Boil vinegar, water, sugar and salt in a small Le Creuset Saucepan over medium high heat.

Step 26

Place red beets in a bowl. Place yellow beets and carrots in separate bowls. Divide liquid over vegetables and toss. Add caraway seeds to carrots and yellow beets.

Step 27

Place bowls in fridge to chill, approximately 30 minutes.

Step 28

Strain pickling liquid, place beets and carrots in a small bowl.

Step 29

Add remaining ingredients, except for edible flowers, toss and set aside for assembly.

Step 30

Place a piece of Smoked Pork Hock Terrine on one side of each plate

Step 31

Spoon 1½ tablespoons of Rhubarb Compote in the centre of each plate.

Step 32

Place equal amounts of Pickled Vegetable Salad beside Rhubarb Compote.

Step 33

Garnish with edible flowers.

Step 34

Place 2 pieces of toasted baguette beside Smoked Pork Hock Terrine and serve.

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