Terrine gourmonde makes 2 terrines

2 lobes	Foie gras (divined)
4	Ham hocks
3	Savoy cabbages (green leaves only)
2½ kg	Belly pork (skinned & boned)
2 tsp	Green peppercorns
1 3 sticks of 1 large 1 head	Leek      Celery     (all cut for mire pox) Onion Garlic
5 sprigs	Thyme
1 sprig	Rosemary
1	Bay leaf
2 lts	Duck fat

Method

1.       place the belly pork an oven tray with the duck fat, cover with tin foil & place in a oven at 170°C & cook until tender & soft about 2-3 hrs.

2.       Rinse of the ham hocks in cold water then bring to the boil.

3.       When the water comes to the boil, cook for 2-3 mins then refresh under cold running water.

4.       Place the ham hocks back on the stove in cold water, bring back to the boil.

5.       Add the mire pox, herbs & peppercorns.

6.       bring to the simmer & cook until the meat starts to fall off the bone about 2½ hrs

7.       When the ham hocks are cooked strain of the resulting stock & reduce until thick & concentrated.

8.       Blanch the cabbage leaves in boiling water for 10-20 seconds & refresh in iced water.

9.       Line the terrines with several layers of cling film.

10.    Place a bain marie in the oven at 160°C.

11.    Strip all the meat from the pork & ham & shred into strips.

12.    Completely line the terrines with the cabbage leaves. Making sure there is enough to cover the top of the terrines.

13.    layer the terrines in this order belly pork, ham hock, foie gras, ham hock, belly pork, dressing each layer with the reduced stock.

14.    Wrap up the terrines with the cabbage & then the cling film.

15.    Place in the pre heated bain marie in the oven & cook until warm in the centre about 30-40 mins.

16.    Allow to cool slightly then press with terrine boards overnight.