Sicilian pork terrine (Zuzzu)

Instructions

1. Rinse the pig's head and pork hock well. Remove and reserve the tongue for later. Place into an extra-large saucepan and cover with water to cover (~8 litres).
2. Add the salt, peppercorns and bay leaves. Bring to the boil and cook for 2 hours and the meat is softened.
3. Add the tongue and pork neck and boil for a further 1 hour, or until all meat is soft.
4. Add the cloves and cook, uncovered, until the majority of the liquid evaporates, removing scum from the liquid as it cooks. You will need 2 litres of broth remaining.
5. Drain the meat and allow it to cool. Remove bones, gristle, skin and fat. Place the cooked meat into a large bowl.
6. Cut the tongue into slices and tear the meat into small chunks. Gently divide the meat and tongue slices between two 1 x litre terrine moulds, and refrigerate until required.
7. Strain the reduced broth through a fine mesh colander and allow to cool at room temperature.
8. Strain through a muslin cloth into a medium saucepan (repeat the straining process if a clearer broth is desired). Taste and add lemon, white wine vinegar and salt as desired. Bring to the boil and remove from the heat.
9. Pour the broth over the meat in the terrine moulds so the meat is completely immersed. Refrigerate until set. Cut into thick slices before serving.