Pork and radish terrine

  • Serving: 4
  • Prep time: 30 minutes
  • Cooking time: 3 hours
  • Total time: 3 hours 30 minutes
  • Difficulty: ***


  • 350g gammon ham joint
  • 100g (1 whole) carrot
  • 10g daikon radish
  • 10g pink stem radish
  • 10g rioja radish
  • 20g parsley
  • 2g salt
  • 1 gelatine


  • Place the gammon in a large pan (or pressure cooker) covered with water and bring to simmer
  • Leave to cook for 3 hours (If you are cooking it in a pan, make sure it is always covered)
  • Leave to cool for a few minutes, then remove the pork, take 200ml of the cooking liquid and place in a pan
  • Reduce this by half
  • Now dice the pork into ½ cm dice as well as the carrot
  • Place all in a mixing bowl
  • Chop the parsley and add this is the bowl
  • With the cooking liquid, bring to the simmer
  • Add the gelatine and remove from the heat mix till the gelatine
  • Pour over the pork in the bowl and mix
  • Now add in the radishes and taste for seasoning
  • Line with 2 layers of clinging to a bread tin
  • Spoon in the mix
  • Then pour the liquid till it almost covers the diced pork
  • Wrap up well and place in the fridge to set
  • Best overnight but 1 hour should be a good amount of time for it to set
Pork and radish terrine