Roast Pork Belly with Pressed Ham Hock Terrine

Roast Pork Belly with Pressed Ham Hock Terrine

Created by David Hall, Head Chef Pure South Dining

Note: This recipe requires overnight refridgeration





For 6 people

  • 1 pork belly
  • 2 liter(s) water
  • 100 grams salt
  • 2 tablespoon(s) fennel seeds
  • 2 tablespoon(s) celery seeds
  • 2 tablespoon(s) sea salt
  • 2 liter(s) water (for brine)
  • 100 grams salt (for brine)
  • 1 clove garlic (for brine)
  • 1 bay leaf  (for brine)
  • 1 pinch(es) black peppercorns (for brine)
  • 1 pinch(es) coriander seeds (for brine)
  • 1 cinnamon stick (for brine)
  • 3 smoked ham hocks
  • 1 bunch parsley
  • 4 banana shallots (diced)
  • 2 tablespoon(s) sherry vinegar
  • 4 sprigs of thyme
  • 1 bay leaf (for hocks)
  • 1 handful(s) viola and other edible flowers
  • 1 fresh kohlrabi 

Adjust Quantity


  1. For the Pork Belly: Bring all the ingredients for the brine to the boil, then allow to cool. Submerge the pork belly in the solution and refrigerate. Brine the pork belly for about 12 hrs in the fridge; this will help season the meat and retain moisture when cooking.
    Once brined allow the pork to air dry so the skin becomes quite dry. (This can be done the day before)

  2. For the Ham Hock: Place in a pot with the thyme and bay leaf, cover with cold water then bring to the boil. Simmer until the ham begins to fall off the bone. Take out the ham, but keep the stock. Pick all the meat into chunks, then mix with the chopped parsley, diced shallots, sherry vinegar, adding a little of the ham stock as required just so it becomes moist.

  3. Once you have made the ham hock terrine mix, press between two evenly-sized trays and refrigerate with a little weight on top until set; approximately an hour. (TIP: Strain the remaining ham stock and reserve. This will make a great stock for a soup, a sauce or a risotto)

  4. Whilst the pressed ham hock is setting in the fridge, preheat the oven to 250 degrees. Crush the fennel seeds, celery seeds and salt. Season the pork belly by rubbing the mix all over the pork, and place in the oven for around 30 mins to form the perfect crackling. Once crackled and golden brown, turn the oven down to 150 degrees for a further 15 mins. Remove from the oven and allow to rest on a rack for up to 30 minutes.
    To serve, cut a nice piece of the pressed terrine and allow to warm up to near room temperature.

  5. Carve a slice of the roasted  pork belly, and plate alongside the terrine. Garnish with very thin rounds of fresh kohlrabi and a sprinkle of violas and other edible flowers such as marigolds and chrysanthemum. A slice of fresh green apple is optional.
    Open a chilled bottle of Tasmanian pinot rose, like the one from Milton Vineyard on the Tassie Freycinet Coast. Enjoy.