Pork Neck, Foie Gras and Pecan Terrine

In anticipation of a long weekend of Margaret River Cabernet and Chardonnay drinking in said region an underpinning of rib-sticking, artery-bogging charcuterie is not only required but compulsory.

To kickoff this pilgrimage of pig I decided to use some leftover foie gras in the fridge, mix it up with some shredded braised pork neck and spices, then encrust in crushed pecans and goose fat... I have no idea what the end result will be like, I'll let it mingle in the fridge for a few days then we'll see. Anything with foie gras and pig participating cant be bad.

... and what does one do with leftover braised pork, especially when beloved partner is wondering why hours in the kitchen still doesnt yield anything to be eaten for dinner...? San Choy Bow of course!