Pork country terrine

Michael Cainess rich pork terrine is the perfect thing to take on a spring or summer picnic, served on rustic slabs of bread
By Michael Caines
Pork country terrine
  • Rating:
  • Serves: 4-6
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 30 minutes plus chilling two hours and overnight
  • Effort: easy


  • 200 g pork belly, skin and bones removed
  • 400 g pork shoulder, off the bone
  • 400 g pig's liver
  • pinches ground allspice
  • dashes of brandy, or cognac
  • 2 cloves garlic, finely chopped
  • 50 g butter
  • 200 g onions, peeled, chopped
  • 1 sprigs thyme, leaves picked
  • 1 bay leaf
  • 1 free range egg
  • 50 g pistachio nuts, shelled
  • 150 g streaky bacon, rashers

To serve

  • pickled onions
  • gherkins
  • salad
  • toasted crusty bread


1. Mince the pork belly, pork shoulder and liver (you can ask your butcher to do this) and place into a bowl. Add a pinch of allspice, a dash of cognac or brandy, the garlic and season with salt and freshly ground black pepper. Cover with cling film and leave to marinate in the fridge for at least two hours.

2. Melt the butter in a pan until foaming and sweat the onions with a pinch of salt and the picked thyme leaves and bay leaf for 3-4 minutes, or until softened but not coloured. Leave to cool, then remove the bay leaf.

3. Stir the onion mixture into the marinated meat, then mix in the egg and pistachio nuts until well combined. Into the minced meat, now mix in the onions, add the egg and pistachio nuts.

4. Preheat the oven to 160C/gas mark 3.

5. Line a terrine mould with the streaky bacon rashers, making sure theres excess bacon hanging out over the sides. Press the terrine mixture into the mould, then fold the excess bacon over the top of the mixture.

6. Place the terrine into a roasting tin and fill with enough boiling water until it comes up halfway up the sides of the mould. Cover the terrine with tin foil and bake in the oven for two hours. (To check if the terrine is cooked through, simply place a skewer into the middle of the terrine for 7 seconds, remove and check to see its piping hot.)

7. Remove the terrine from the bain marie and leave to cool. Chill in the fridge for one day before serving (this improves its flavour). Thickly slice and serve with some gherkins, pickled onions salad and toasted crusty bread.

Rate This Recipe