Pork
Pork and apricot terrine
Pork and apricot terrine is a savory, rustic dish made by combining seasoned ground pork with sweet dried apricots, then pressing the mixture into a mold and slowly baking it. The result is a flavorful, sliceable loaf that balances the richness of pork with the subtle sweetness of apricots, often served chilled as an appetizer or part of a charcuterie board.
Total Time
mins
Preparation Time
mins
Cooking Time
mins
Yields
servings
Difficulty
Instructions
Chop the apricots and place in a bowl with the brandy to soak overnight a. 198 grams of dried apricots b. 7 ml of brandy
Place the pork liver in a food processor and blitz until smooth. Add the egg and pulse to combine. Pour the liver mixture into a bowl, add all the remaining ingredients and mix thoroughly a. 9 7 grams of pork liver
b. 1 egg
c. 453 grams of pork belly
d. 226 grams of pork back fat
e. 18 gramsof salt
f. 1.7 grams of sugar
g. 1.7 grams ground nutmeg
h. 1.7 grams of parsley
Preheat the oven to 165˚C/gas mark 3.5. Pour the mix into a terrine mould and level out. Tap a few times to release any air bubbles. Place in a bain-marie in the preheated 1 1/2 hours
Remove from the oven, allow to cool and place in the fridge to set. Turn out of the mould, slice and allow to come to room temperature. Serve with some toasted sourdough or your favourite bread
Ingredients
198 grams of dried apricots
453 grams of pork belly, finely minced
9 7 grams of pork liver
8 226 grams of pork back fat, finely minced
7 ml of brandy
1 egg
1.7 grams of ground nutmeg
1.7 grams of parsley, finely chopped
1.7 grams of sugar
18 grams of salt
3.5 grams of pepper