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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Terrine Ingredients
Serving Ingredients
Method
Terrine Preparation
- 1
Preheat the Oven
Preheat your oven to 160°C (320°F).
- 2
Prepare the Pork Mixture
In a large mixing bowl, combine ground pork, diced pork fatback, finely chopped fennel, minced garlic, chopped thyme, salt, and black pepper. Mix until well combined.
- 3
Add Cognac and Eggs
Stir in the Cognac (or brandy) and beaten eggs into the pork mixture until evenly incorporated.
- 4
- 5
- 6
Cool and Refrigerate
Once cooked, remove the terrine from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Serving Instructions
- 7
Prepare Mustard Greens
In a skillet over medium heat, melt butter. Add the mustard greens and sauté until wilted, about 3-4 minutes.
- 8
Slice the Terrine
Once the terrine is set, remove it from the mold and slice it into pieces.
- 9
Assemble the Dish
Serve the sliced terrine on ciabatta bread, spread a thin layer of mustard on top, and add the sautéed mustard greens.
- 10
Add Giardiniera
Serve with giardiniera on the side for additional flavor.
