Pork And Fennel Terrine Recipe
Pork Terrine, butter, mustard greens, mustard, served on ciabatta. Giardiniera on the side.
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Ingredients
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Pork and Fennel Terrine
Serving
Method
Pork and Fennel Terrine
- 1
Prepare the Mixture
In a large mixing bowl, combine the ground pork, chopped fennel, minced garlic, fresh thyme, beaten egg, salt, black pepper, and heavy cream. Mix thoroughly until all ingredients are well incorporated.
- 2
Add Pork Fat
Fold in the diced pork fat into the mixture, ensuring it is evenly distributed.
- 3
Prepare the Terrine Dish
Preheat your oven to 160°C (320°F). Line a terrine mold or a loaf pan with parchment paper, allowing some overhang for easy removal.
- 4
Bake the Terrine
Transfer the pork mixture into the prepared terrine mold and smooth the top. Cover the mold with aluminum foil and place it in a baking dish filled with hot water (bain-marie). Bake for about 1 hour, or until the internal temperature reaches 70°C (160°F).
- 5
Cool and Set
Once cooked, remove the terrine from the oven and let it cool in the water bath for about 15 minutes. Then, refrigerate for at least 4 hours or overnight to set.
Serving
- 6
Prepare the Greens
In a skillet, melt the butter over medium heat. Add the chopped mustard greens and sauté until wilted and tender, about 3-4 minutes.
- 7
Toast the Ciabatta
While the greens are cooking, toast the ciabatta slices until golden brown.
- 8
Assemble the Dish
Slice the chilled terrine and place a slice on each toasted ciabatta slice. Top with sautéed mustard greens and a dollop of mustard.
- 9
Serve
Serve the terrine on ciabatta with giardiniera on the side for added crunch and flavor.
