• Partnered with
  • Serves 10
  • 30 mins prep
  • 90 mins cook

Pork terrine

Pork terrine

Pork terrine, pork recipe, brought to you by Woman's Day

Ingredients

Pork terrine

  • 400 g trimmed, chopped pork shoulder
  • 400 g 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 tbsp thyme leaves, chopped
  • 2 tsp black peppercorns
  • 2 tsp juniper berries
  • 200 g jar, drained cornichons
  • crusty bread, pickled vegetables (see tip), to serve

Steps

Pork terrine

  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.

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