Pork terrine, pork recipe, brought to you by Woman's Day
- 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
- 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.
- 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.
- Line an 8-cup loaf pan with extra bacon rashers, overlapping and allowing excess to overhang.
- 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.
- 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.
- 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.
- Invert terrine onto a plate. Serve in slices with crusty bread and pickled vegetables, if liked.