Pork Terrine With Dijon Mustard & Cassis Jam Recipe
Pork Terrine is a true show of craftsmanship. It's a labor intensive effort that requires skill, which is why you often don't see it on menus. It's a shame because it's one of the most elegant things one could ever serve. Ours is glazed with a little black walnut mustard and cassis confiture.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Terrine Ingredients
Method
Preparation
- 1
Prepare the Gelatin
Soak the gelatin sheets in cold water for about 5-10 minutes until softened. Once softened, remove and squeeze out excess water.
- 2
- 3
Mix the Meat Mixture
In a mixing bowl, combine the ground pork, diced fatback, pork liver, sautéed onion and garlic mixture, cognac, salt, and black pepper. Mix well until all ingredients are thoroughly combined.
- 4
Incorporate Gelatin
Dissolve the softened gelatin in a small amount of warm water and mix it into the meat mixture until evenly distributed.
- 5
Pack the Mixture
Transfer the meat mixture into a loaf pan or terrine mold, pressing down firmly to eliminate air pockets. Cover tightly with plastic wrap.
- 6
Cook the Terrine
Preheat the oven to 160°C (320°F). Place the terrine in a water bath and bake for approximately 1.5 hours, or until the internal temperature reaches 70°C (160°F).
- 7
Cool and Chill
Remove the terrine from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 8 hours or overnight for best results.
- 8
Serve
Unmold the terrine and slice it to serve. Pair with Dijon mustard and cassis jam for a perfect accompaniment.
