2kg pork shoulder or pork belly
3 carrots diced
1 head celery chopped
5 shallots diced
2 lemons
1 star anise
2 cloves
Vegetable stock
Anchovies
Chives
Green peppers
Cucumber
Capers
Green tomatoes
Green tomato paste
Olive oil
Seasoning
Mixed micro herbs
Pea shoots
Pork rind
Method
In a large baking tray, add the pork, celery, 4 shallots, carrots, star anise, cloves, lemons, vegetable stock.
Cover and braise the pork until it falls apart and can be shredded.
Once cooked remove the pork from the braising liquid and let it stand for 20 minutes to allow it to cool.
Once cooled shred the pork and chop up the vegetables from the braising pan, mix and season, chop the anchovies and chives and add to the mix, place the pork into a mould and spoon over a small amount of the braising stock, cover with cling film and press with a weight until cold (overnight works best)
For the salsa finely diced the pepper, cucumber, capers, green tomato, add the green tomato paste and olive oil, season to taste.
For the pork crackling place the slices of pork rind between to trays and bake until crisp.
To serve spoon the salsa on to a serving dish, add a slice of the terrine, dress the micro herbs and place on top, finish with the crisp pork rind.
