Pigs'-ear terrine with Sichuan salsa verde from The Mission Chinese Food Cookbook (page 212) by Danny Bowien and Chris Ying

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Shaved pork belly with ma la vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Begin to cook 2 days before serving.

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