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1.
Starting from the neck, skin the pigs head, reserving cheeks and tongue. Trim excess fat and save (because pork fat is yummy). Dice remaining meat into 1cm cubes.
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2.
Season meat with salt, pepper, pepperleaf and wattleseed and keep covered in fridge overnight. Roast pig skull and cover with water, simmer for 3 hours. Reduce stock until a very thick syrup consistency, then chill.
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3.
Simmer tongue in plain water for 3 hours until tender. Peel outer membrane and dice tongue into 1cm. Lightly grill cheeks, just enough to caramelize the outside, leaving the interior raw.
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4.
Oil a small loaf pan and line with 2 layers of cling film. Thinly slice speck and line the pan in a slightly overlapping fashion. Make sure there is 4cm overhang on each side.
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5.
Add tongue to marinating pork cubes and toss with egg. Mince chilled stock, which should now be rock solid and add to meat mix.
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6.
Place roughly 3cm meat mix into loaf pan, making sure there are no air bubbles.
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7.
Arrange pork cheeks along the centre of the pan and pack remaining meat mix around and on top.
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8.
Fold speck slices over top of meat, then fold the edges of the cling film over to seal in the meat. Wrap the entire pan with 2 layers of cling film.
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9.
Cook in a 63 degree water bath for 5 hours. Put a weight on top of the terrine and chill overnight.
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10.
Pit the Illawarra plums and macerate in caster sugar for 1 hour, then simmer briefly and puree. Julienne brown onion and sauté until soft and lightly caramelised. Add onion and riberries to plum puree and simmer for a few minutes to thicken.
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11.
Season with salt and pepper. To serve, slice terrine into 1cm slices, place on a warm plate with a little mesclun, a dollop of chutney and some crispbreads.
