Coarse Pork Terrine

Name: Coarse Pork Terrine
Prep time: 50 min
Cook time: 1 h 30 min
Total time: 2 h 20 min
Ingredients: 14 unsmoked streaky bacon rashers/slices, rinds removed; 1 kg/2 lb 4 oz pork belly, boned, rind removed and sliced; 200 g/7 oz pigs’ liver; 50 g/1¾ oz/⅓ cup shelled pistachio nuts, roughly chopped; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 2 tbsp chopped parsley leaves; 2 tbsp chopped thyme leaves; ½ tsp freshly grated nutmeg; 1 tsp salt; 1 tsp freshly ground black pepper; 125 ml/4 fl oz/½ cup dry white wine

Preparation info

Serves:
10–12

Difficulty
Easy
Ready in
2 hr 30

Appears in

The Art of Preserving

By Emma MacDonald

Published 2021

About

Serve this coarse-textured terrine with a fruit pickle such as Pickled Pears. You can make it up to a week in advance, and it will improve each day.

Ingredients

14 unsmoked streaky bacon rashers/slices, rinds removed
1 kg/2 lb 4

Starter
Gluten-free

Method

Preheat the oven to 170°C/325°F/Gas 3.
Using the back of a knife, stretch the bacon rashers so that they are double their original length. Use to line the base and sides of a 1.5