Name: Pork terrine
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Ingredients: 400 gram trimmed, chopped pork shoulder; 400 gram chopped rindless pork belly; 4 chopped, plus 8 extra bacon rashers; 2 cloves, crushed garlic; 1/3 cup brandy; 1 grated zest, juice orange; 2 tablespoon thyme leaves, chopped; 2 teaspoon black peppercorns; 2 teaspoon juniper berries; 200 gram jar, drained cornichons; crusty bread, pickled vegetables (see tip), to serve

Pork terrine

Serves 10

Prep

30M

Cook

1H 30M

Total

Skip to Recipe

Ingredients

400 gram trimmed, chopped pork shoulder

400 gram chopped rindless pork belly

4 chopped, plus 8 extra bacon rashers

2 cloves, crushed garlic

1/3 cup brandy

1 grated zest, juice orange

2 tablespoon thyme leaves, chopped

2 teaspoon black peppercorns

2 teaspoon juniper berries

200 gram jar, drained cornichons

crusty bread, pickled vegetables (see tip), to serve

Method

1.In a food processor, combine half each pork shoulder, belly, bacon and garlic. Process until smooth. Add remaining pork, bacon and garlic. Pulse until roughly chopped.

2.Transfer to a large bowl with brandy, zest, juice and thyme. Crush peppercorns and juniper berries with a mortar and pestle. Add to mixture. Stir until well combined. Chill 1 hour.

3.Line an 8-cup loaf pan with extra bacon rashers, overlapping and allowing excess to overhang.

4.Preheat oven to slow, 150°C. Spoon half pork mixture into pan. Arrange cornichons in lengthways rows down middle of mixture. Cover with remaining pork, pressing firmly, then cover with overhanging bacon.

5.Cover tightly with foil. Place in a baking dish. Add enough hot water to come halfway up sides of pan. Bake 1 1/2 hours until a skewer inserted in centre for 10 seconds is hot.

6.Remove from water bath. Drain off any excess liquid or fat. Cover with a double layer of foil. Weigh down with heavy cans or a clean brick wrapped in foil. Cool, then chill in fridge overnight.

7.Invert terrine onto a plate. Serve in slices with crusty bread and pickled vegetables, if liked.

For pickled vegetables, combine 1 bunch sliced baby radishes, 1 bunch quartered Dutch carrots, 1 cup small cauliflower florets, 1 thinly sliced red onion, 1/3 cup white wine vinegar, 2 tablespoons caster sugar and 1 teaspoon salt. Stir to dissolve and set aside 1 hour.
Note

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