Pork terrine
Pork terrine is a classic French dish that involves finely ground or chopped pork meat, often mixed with other ingredients such as herbs, spices, vegetables, and sometimes alcohol. This mixture is then packed into a terrine mold or loaf pan, and cooked slowly in a water bath or bain-marie until set. Once cooked, it is chilled and sliced before serving. Pork terrine is appreciated for its rich flavor, smooth texture, and versatility in both casual and formal dining settings.
Equipment
- 1 loaf tin 21cm by 11cm
Ingredients
- 1 Tbsp olive oil
- 1 shallot, finely chopped
- 1 large garlic clove, finely chopped
- 100 g smoked pancetta slices (or streaky bacon)
- 700 g pork mince
- 50 g pistachio nuts, chopped
- 50 g dried apricots, chopped
- 14 g salt
- 10 grinds black pepper
- 2 tsp dried thyme
- 1 tsp mustard
- 1 jumbo egg
Instructions
- Preheat the oven to 180 degrees C.
- Heat the olive oil in a non-stick frying pan.
- Add the shallot and garlic; fry gently until the mixture is translucent.
- Let the mixture cool down a bit while you line your tin with non-stick baking paper.
- Then line the loaf tin with pancetta (streaky bacon) slices; start by laying the slices horizontally across the length of the tin. Ensure that each slice slightly overlaps the previous one to create a seamless layer. Continue this process until the bottom and long sides of the tin are fully covered, pressing gently to adhere the slices together. The overlapping layers will be folded over the filling at the end.
- In a mixing bowl, combine the shallot mixture, the pork mince, pistachios, dried apricots, salt, pepper, thyme, mustard and egg.
- Make sure everything is well mixed.
- Fill the meat mixture into the lined loaf tin. Press the filling right into the corners and smooth the top.
- Fold the overhanging pancetta (streaky bacon) slices over the filling and press down.
- Cover loosely with some tin foil.
- Put the loaf tin into a baking pan and fill the baking pan half way up the sides of the loaf tin with hot water.
- Bake for 1 1/2 hours.
- Take the loaf tin out of the water and let the terrine cool down at room temperature.
- Once cooled, put some heavy weights (like full food tins) on top of the covered terrine and place it in the fridge overnight.
- You can remove the weights the next morning.
- To serve, turn the terrine out of the tin, thickly slice and serve with crusty bread
- Please store the terrine covered in the fridge for up to 5 days.
Notes
Pork terrine typically consists of layers of seasoned pork meat combined with various complementary ingredients. These may include garlic, shallots, thyme, parsley, and other herbs for flavor, as well as ingredients like mushrooms, pistachios, or dried fruits for added texture and complexity. The mixture is often bound together with eggs and sometimes a small amount of alcohol such as brandy or cognac, which enhances the flavor profile.
The texture of pork terrine can vary depending on the recipe and cooking method. Some terrines are more coarse, with visible pieces of meat and other ingredients, while others are smoother and more uniform. Regardless of texture, a well-made pork terrine should have a rich, savory flavor with a hint of sweetness from any added fruits or alcohol.
Pork terrine is a versatile dish that can be enjoyed in various ways:
Appetizer: Served cold or at room temperature, sliced pork terrine makes an elegant appetizer or starter. It can be accompanied by crusty bread, crackers, or toast points, as well as pickles, chutneys, or mustard for added flavor contrast.
Main Course: Pork terrine can also be served as a main course, either warm or cold. When served warm, it pairs well with roasted or steamed vegetables and a simple salad. When served cold, it can be part of a charcuterie board or picnic spread.
Sandwich Filling: Sliced pork terrine makes a delicious and satisfying filling for sandwiches or baguettes. Layer it with mustard, mayonnaise, lettuce, and other sandwich fixings for a tasty lunch option.
Party Platter: Pork terrine is a popular addition to party platters and canapes. Sliced thinly and served on crackers or crostini, it adds a touch of sophistication to any gathering.
Overall, pork terrine is a delightful dish that showcases the rich flavors of pork and other ingredients. Whether enjoyed as an appetizer, main course, or snack, it is sure to impress with its rustic charm and gourmet appeal.