Rustic Pork Terrine Recipe

Name: Rustic Pork Terrine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 150u00b0C (130u00b0C fan oven/300u00b0F), 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 pate reads 75u00b0C (167u00b0F).
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.

816

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds (1kg) pork belly, 1 pound (500g) pig's liver, 2 garlic cloves, finely chopped, 3 1/2 ounces (100g) shallot, finely chopped, and more.

Yes, Rustic Pork Terrine falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rustic Pork Terrine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions