12oz yellow split peas
2½lb belly pork
Juice of 1 orange
½tsp ground ginger
1½oz sea salt
½ glass sweet white wine
2½lb confit fat
½ head peeled garlic
1dsp olive oil
Mirepoix - 2 celery sticks 2 carrots
12oz diced leek
Chicken stock to cover the peas
White wine vinegar to taste
On the day prior to making the terrine soak the peas overnight in cold water. Dice the belly pork into pieces roughly 4-5cm square. Mix with the ginger peeled garlic orange juice white wine and sea salt.
The following day warm the confit fat through and place the pork and its marinade including the garlic in the fat. Cook slowly until the meat is soft.
Wash the peas and rinse well. Add to the mirepoix bacon skin and chicken stock to cover and simmer until just cooked. Cook the diced leek in the olive oil in a sealed pan until just tender. Cool quickly.
Once the peas are cooked remove the vegetables and bacon skin. Discard. Drain two-thirds of the peas from the stock the remainder being used for the dressing.
When the pork is cooked drain off the fat cover and cool slightly. Mix together the pork drained peas and leeks. Pour in 10fl oz of the confit fat and mix.
Line a terrine mould with plastic wrap. Press in the pork mix. Cover and put a weight on top. Refrigerate until the next day to set.
Add the vinegar and seasoning to the reserved peas and their liquor to make the dressing. Serve on a salad of rocket tossed in olive oil scattered with shaved Parmesan.