Rustic Pork Terrine

By Food52
May 16, 2018
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: A slice of this terrine served with a few homegrown salad leaves and crunchy cornichons makes a simple, but deeply satisfying light lunch.

Excerpted from The Essential Cook's Kitchen © 2018 by Alison Walker. Reproduced by permission of Jacqui Small. All rights reserved.

Makes: about 1.5kg (3lb)
Prep time: 1 hrs
Cook time: 2 hrs

  • 2 pounds (1kg) pork belly
  • 1 pound (500g) pig’s liver
  • 2 garlic cloves, finely chopped
  • 3 1/2 ounces (100g) shallot, finely chopped
  • 1/2 teaspoon ground mace
  • 1 tablespoon sea salt
  • 1 tablespoon whole green peppercorns, rinsed
  • 3 1/2 ounces (100ml) dry white wine
  • 2 tablespoons brandy
  • 5 ounces (150g) thinly sliced rashers pancetta or green streaky bacon
  • 1 bay leaf
  1. Preheat the oven to 150°C (130°C fan oven/300°F), gas mark 2.
  2. Mince the pork and liver using the coarse or medium blade of a mincer and add the garlic, shallot, mace, salt, green peppercorns, wine and brandy. Stir vigorously by hand or machine until the mixture starts to hold together in a sticky mass.
  3. Cook a spoonful of the mixture to test for seasoning. if more is needed, mix it in thoroughly.
  4. Line a 1.5kg (3lb) terrine with bacon, leaving plenty draped over the edges to fold over the top. Spoon the mixture into the dish, pressing down well and finishing with a mounded top. top with a bay leaf and fold the bacon over. now add a lid or close covering of foil.
  5. Set the terrine in a roasting tin, pour in hot tap water to come halfway up the sides of the dish and bake for about 2 hours, or until a probe thermometer inserted into the centre of the pâté reads 75°C (167°F).
  6. Remove from the oven and the water bath. Set the terrine in a larger dish and press it under a weight of about 1kg (2lb) until it is cold. refrigerate for 2–3 days for maximum flavour to develop.

More Great Recipes:
French Provençal|French|Pork|Make Ahead|Serves a Crowd|Summer|Picnic|Spring|Lunch|Dinner|Hors D'Oeuvre