Pork Pistacio Terrine Recipe

Chill and prepare

Put the diced pork shoulder and diced fatback/belly into the refrigerator or freezer for 20–30 minutes until very cold but not frozen solid. Keeping meat cold makes for a better texture.

Season and mix

In a large bowl combine the chilled pork and fat with the minced shallots, garlic, chopped thyme and parsley, salt (18 g) and pepper. Add the egg, white wine and heavy cream. Mix thoroughly by hand or with a sturdy spoon until the mixture becomes tacky and homogenous, about 2–3 minutes. Stir in the chopped toasted pistachios, reserving a small handful (about 1–2 tbs) for the top.

Assemble terrine

Line a 900 g–1.2 kg terrine mold or a loaf pan with plastic wrap leaving an overhang. Press a thin layer of the meat mixture into the bottom, then pack the rest in, pressing firmly to eliminate air pockets. Smooth the top and sprinkle reserved pistachios evenly. Fold plastic wrap over the surface and place a piece of parchment and a weight (a smaller loaf pan or cans) on top to compress.

Cook in a water bath

Preheat oven to 160°C (325°F). Place the terrine mold in a larger roasting pan and pour hot water into the pan to come halfway up the sides of the mold. Bake for 75–90 minutes, or until the internal temperature reaches 68–70°C (155–158°F).

Press and chill

Remove from oven and carefully take the terrine out of the water bath. Keep the weight on top and let cool to room temperature. Then transfer to the refrigerator with weight still applied and chill at least 8 hours or preferably overnight to firm and let flavors develop.

Unmold

Unwrap and invert the terrine onto a cutting board. Slice with a sharp knife warmed under hot water and dried between cuts for clean slices. Reserve in refrigerator until ready to serve; slice cold for best texture.

Bring vinegar, water, sugar and 1 tsp salt to a simmer in a small saucepan, stirring until sugar dissolves. Remove from heat and add the peppercorns. Pack the prepared carrot, fennel, cucumber and red onion into a jar or bowl and pour the hot pickling liquid over the vegetables, making sure they are submerged. Cool to room temperature, cover and refrigerate for at least 1 hour (best after 4 hours). Keep refrigerated up to 2 weeks.

Arrange slices of chilled pork pistachio terrine on a platter. Spoon whole grain mustard alongside. Drain pickled vegetables and serve in a small bowl or scattered on the platter for acidity and crunch. Add toasted baguette slices and assorted crackers. Garnish with microgreens or parsley. Serve chilled or slightly cool; terrine slices are best served thin (about 1/4 inch) and accompanied by mustard and pickles.