Pork country terrine is a delectable dish with origins deeply rooted in European culinary traditions. The terrine itself is a rustic pâté made by combining ground or minced pork with various herbs, spices, and often other meats such as veal or liver. The mixture is then compacted and cooked slowly in a terrine mold or loaf pan, resulting in a dense and flavorful meatloaf-like creation. This traditional delicacy traces its roots to the countryside regions of France, where it was a popular way of preserving meats before the advent of refrigeration.
The taste of pork country terrine is a true testament to the rich flavors of traditional European charcuterie. It boasts a harmonious blend of pork and other meats, which lends it a robust and savory profile. The addition of herbs and spices like thyme, garlic, and black pepper enhances the complexity of its taste, while the slow cooking process allows the flavors to meld together beautifully. The terrine’s texture is both tender and firm, with a delightful mouthfeel that comes from the combination of ground and chunkier pieces of meat. Overall, pork country terrine offers a satisfying balance of meaty richness, aromatic seasonings, and a hint of earthiness that is truly delightful.
Pork country terrine is typically served as a charcuterie item or appetizer. It pairs exceptionally well with crusty bread or baguette slices, allowing you to spread the terrine generously and enjoy the contrast of textures. Accompaniments like cornichons (pickled gherkins), Dijon mustard, and onion jam complement the flavors of the terrine and add a touch of acidity or sweetness. To complete the experience, a selection of cheeses, such as Brie or Camembert, along with fresh fruits and a glass of wine, can further enhance the enjoyment of this delectable dish. The combination of these elements creates a satisfying and well-rounded culinary experience, making pork country terrine a beloved treat for charcuterie lovers and enthusiasts of traditional European cuisine.
Pork Country Terrine
Ingredients
- 7 oz pork belly skin and bones removed
- 1/4 Oz pork shoulder off the bone
- 1/4 Oz pig's liver
- 1 pinches of ground allspice
- dashes of brandy or cognac
- 2 cloves garlic finely chopped
- 1.8 Oz butter
- 7 Oz onions peeled, chopped
- 1 sprig thyme leaves picked
- 1 bay leaf
- 1 free-range egg
- 1.8 Oz pistachio nuts shelled
- 5.3 Oz streaky bacon rashers
- To serve:
- pickled onions
- gherkins
- salad
- toasted crusty bread
Instructions
- Mince the pork belly, pork shoulder, and liver (you can ask your butcher to do this) and place into a bowl. Add a pinch of allspice, a dash of cognac or brandy, the garlic, and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate in the refrigerator for at least two hours.
- Melt the butter in a pan until foaming and sweat the onions with a pinch of salt and the picked thyme leaves and bay leaf for 3-4 minutes, or until softened but not colored. Leave to cool, then remove the bay leaf.
- Stir the onion mixture into the marinated meat, then mix in the egg and pistachio nuts until well combined.
- Preheat the oven to 320°F (160°C).
- Line a terrine mold with the streaky bacon rashers, making sure there’s excess bacon hanging out over the sides. Press the terrine mixture into the mold, then fold the excess bacon over the top of the mixture.
- Place the terrine into a roasting tin and fill with enough boiling water until it comes up halfway up the sides of the mold. Cover the terrine with aluminum foil and bake in the oven for two hours. (To check if the terrine is cooked through, simply place a skewer into the middle of the terrine for 7 seconds, remove, and check to see if it’s piping hot.)
- Remove the terrine from the bain-marie and leave to cool. Chill in the refrigerator for one day before serving (this improves its flavor). Thickly slice and serve with some gherkins, pickled onions, salad, and toasted crusty bread.
