Basic Pork Terrine (Country Pâté) Recipe

pork shoulder

🥗Healthier: lean turkey

💰Cheaper: ground beef

Turkey offers a leaner option while ground beef is often more affordable.

cognac

🥗Healthier: white wine

💰Cheaper: brandy

White wine reduces alcohol content and brandy is a more economical substitute.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while sunflower seeds are often less expensive.

chicken liver

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is a plant-based alternative while ground turkey is a cost-effective protein.

Start by mixing together 0.25 cup breadcrumbs, 1 egg, and 0.125 cup heavy cream in a bowl and let it sit while preparing other ingredients.

In a large bowl, combine 1.5 pounds ground pork and 0.25 pounds pork shoulder for texture and visual appeal.

Add 0.5 tablespoon kosher salt, 0.5 teaspoon black pepper, 0.25 teaspoon nutmeg, and 1 tablespoon capers to the meat mixture.

Incorporate 0.5 cup pistachios into the mixture.

Add the breadcrumb-egg-cream mixture to the meat and mix thoroughly to ensure even binding without pockets.

Prepare a terrine mold lined with saran wrap.

Evenly distribute and pack the meat mixture into the mold.

Cover the top with the saran wrap and place the mold in a water bath.

Preheat the oven to 350°F (175°C).

Bake in the water bath for about 1 hour or until the internal temperature reaches 160°F (71°C).

Remove the terrine from the oven and place a weight on top to press it down.

Refrigerate for at least 6 hours, preferably overnight, to set the terrine.

After chilling, remove from the mold and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens