Make Ahead

Rustic Pork Terrine

May 16, 2018
2 Ratings
Photo by Rocky Luten
  • Prep time 1 hour
  • Cook time 2 hours
  • Makes about 1.5kg (3lb)
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. —Food52

What You'll Need
  • 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.

See what other Food52ers are saying.

1 Review

mustangs May 26, 2020
An excellent recipe for a classic terrine, but a couple of remarks. First, the bacon slices won't be long enough to wrap around the terrine unless you stretch them to about twice their length on a board using the back of a knife. I ground the meat using the coarse plate of the KitchenAid metal grinder and the texture is perfect (as in the photo). Finally, the fan oven temperature should be 140°C