Heart Of The House

Country Style Pork Terrine

Country Style Pork Terrine

(adapted from:  Fat: An Appreciation of a Misunderstood Ingredient, With Recipes)


400 gm pork shoulder, ground
400 gm skinless pork belly, ground
300 gm pork liver, ground
12 rindless bacon rasher
2 tbs lard
4 shallots or 1 small onion, thinly sliced
2 cloves garlic, peeled and finely chopped
1/2 cup brandy (or dark rum or gelatinous stock)
2 eggs
1/2 cup cream
1 cup flat-leaf parsley leaves, chopped
2 tsp chopped fresh thyme
2 tablespoons sea salt
1 1/2 tsp freshly ground black pepper
3/4 tsp hot paprika
2 fresh bay leaves


  1. Place the ground pork and liver in a large mixing bowl and keep refrigerated until ready to use.
  2. Heat lard in a small frying pan over medium-low heat. When hot, add the shallots and sugar. Cook, stirring occasionally, until the shallots/onion begin to caramelise.
  3. Add the garlic and remove the pan from the heat. Stir in the brandy and de-glaze the pan, scraping up the browned bits on the bottom with a wooden spoon. Set the mixture aside to cool.
  4. Whisk the eggs with the cream. Add the parsley, thyme, salt, black pepper and paprika and whisk again to mix.
  5. Remove pork mixture from the fridge and add the cooled shallot mixture to it.
  6. Add the egg mixture and  mix until well combined.
  7. Refrigerate the pork mixture.
  8. Preheat the oven to 180 deg C.
  9. Line a terrine dish or loaf pan with the the bacon, leaving enough overhanging to cover the top of the terrine.
  10. Spoon the chilled pork mixture into the lined terrine. Place the bay leaves on top and fold over the bacon.
  11. Place the terrine in a deep roasting pan. Fill the pan with enough hot water to come halfway up the side of the terrine and bake, uncovered, until cooked, about 1 1/2 hours. The top will be golden and the terrine will have shrunk from the edges of the dish.  (The center of the meat should register about 70 deg C).
  12. Remove the terrine dish from the roasting pan.  When terrine is cool, refrigerate for 2 days before eating.  You can leave the fat in the terrine to help the terrine keep,
  13. To serve, dip the terrine dish in hot water for about 30 seconds (to melt the fat) and loosen the edges with a small, hot palette knife. Turn the terrine out onto a board and scrape off any excess fat.  Discard any juices in the bottom of the terrine dish. Bring the terrine to room temperature before cutting it into slices.

Note:  In terrine pictured above, I added some blueberry sauce (left over from my pan fried duck breast with blueberry sauce) to the pork mixture.

Livers are nutritious and an excellent source of protein.  Pate or terrine like the one above is a delicious way to add them to your diet. To learn why livers are considered the most important sacred food read this article.

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