Making Pork Liver Terrine: A Step-By-Step Guide

Making a pork liver terrine is a great way to use offal in an elegant way, and it's a simple dish to prepare. The process involves cleaning and preparing the liver, creating a mixture of liver and other ingredients, lining a terrine with bacon, filling the lined terrine with the mixture, and then baking it in a water bath. The result is a light, custard-like dish that can be served as an appetizer or a light lunch, often with cornichons, crackers, or bread.

Characteristics of Pork Liver Terrine

Cleaning and preparing the liver

Start by placing the liver on a cutting board and examining it closely. Look for any large veins, connective tissues, or globules of fat. You will need to remove these, as they can make the final dish chewy and difficult to slice. Use a sharp knife to carefully trim away these unwanted parts. Don't worry about removing every single small vein, but do your best to eliminate as many as you can.

Once the liver is cleaned, it's time to cut it. Some recipes call for the liver to be finely chopped, while others suggest using a food processor to pulse the liver until it is well chopped but not completely smooth. You can also choose to soak the liver in milk overnight before cooking, as this can help to tenderise the meat and improve the flavour.

After cutting or processing the liver, it's usually recommended to transfer it to a large bowl. At this stage, you can add other ingredients such as spices, cream, eggs, and butter, and mix everything together until well combined. Remember to season the mixture with salt and pepper, or other seasonings like juniper berries, to taste.

Before adding the liver mixture to your terrine mould, don't forget to line the mould with bacon or plastic wrap. This will help the final dish hold its shape and make it easier to unmould.

In summary, cleaning and preparing the liver involves trimming away any unwanted veins, connective tissues, and fat, cutting or processing the liver, mixing it with other ingredients, and then preparing your terrine mould for the next steps in making your pork liver terrine.

Preparing the mould

Firstly, decide on the type of mould you want to use. You can use a traditional terrine dish, a loaf tin, or even a simple loaf pan. If you opt for a loaf pan, choose one with a capacity of around 1.5 litres or 1.5 quarts. This will ensure you have enough space for your terrine mixture.

Once you've selected your mould, it's time to line it. The lining helps to prevent the terrine from sticking and makes it easier to remove once it's cooked. There are a few options for lining your mould:

• Bacon: This is a traditional and popular choice. Line the bottom and sides of your mould with thin, uncooked bacon strips, allowing some to drape over the edges to fold over the top of the terrine later. Cut additional bacon slices as needed to cover all sides.
• Prosciutto: Similar to bacon, you can line your mould with prosciutto slices, leaving some overhang.
• Baking parchment or plastic wrap: If you prefer not to use meat to line your mould, you can use baking parchment or plastic wrap. Line the base and sides, allowing some to drape over the edges, which will make it easier to lift the terrine out later.

After lining your mould, you can start assembling your terrine. Spoon or ladle your prepared terrine mixture into the mould, pressing down well and ensuring it is packed tightly. If using bacon or prosciutto, fold the overhanging slices over the top to cover the mixture. If desired, top with a bay leaf for added flavour.

Finally, cover your mould with a lid or aluminium foil. If using aluminium foil, use a sharp knife to make several slits in the foil to allow steam to escape during the cooking process. Your mould is now ready for the next steps in your pork liver terrine recipe!

Making the mixture

Making the pork liver terrine mixture is a simple process, but it requires careful attention to detail. Here is a step-by-step guide to preparing the mixture:

Prepare the Liver:

Start by cleaning the liver. This involves removing any veins, connective tissues, and excess fat. Use a sharp knife to carefully trim away these parts. You can also use your hands to pull away any larger pieces of fat or sinew. This step is important as it ensures the terrine has a smooth, sliceable texture and is not chewy.

Prepare the Aromatics:

Mince or finely chop your choice of aromatics. This could include garlic, shallots, or onion. You can sauté these in a pan with a little oil until translucent, as this will mellow their flavour, but it is not essential.

Combine Ingredients:

Place the liver in a large bowl and add the aromatics. You can also add salt, pepper, and any other spices or herbs you wish to include at this stage. Some recipes suggest juniper berries, nutmeg, bay leaves, ginger, parsley, thyme, or cloves of garlic. You can also add alcohol such as gin, brandy, or wine to the mixture for extra depth of flavour.

Bind the Mixture:

To bind the mixture and ensure it sets, you will need to add a binding agent. Eggs are a common choice, but milk powder can also be used. You could also add cream to enrich the mixture and give it a smoother, more custard-like texture.

Process the Mixture:

Use a food processor to blend all the ingredients until smooth. If you do not have a food processor, you can finely chop the liver by hand and then mix it vigorously by hand or with a spoon until the mixture forms a sticky mass.

Season to Taste:

At this stage, you can cook a small spoonful of the mixture to check the seasoning. If it needs more salt, pepper, or other spices, mix these in thoroughly.

Final Adjustments:

Finally, you can add some chopped nuts or pistachios to the mixture for added texture and flavour. You could also add a handful of chopped fresh herbs, such as parsley, for a brighter flavour.

Once you are happy with the mixture, it is ready to be placed in the lined terrine dish and cooked.

Cooking the terrine

Preheat your oven to 150°C (130°C for fan ovens) or 300°F (150°C).

Line a 1kg or 1.5kg (3lb) terrine dish or loaf tin with baking parchment. You can also use a 1.25-litre/2-pint capacity terrine or 2-3 smaller ones, about 5-6cm/2.5 inches deep. Then, carefully line the base and sides of the dish/tin with overlapping slices of prosciutto or bacon, leaving some hanging over the sides and a few slices for the top.

Spoon the mixture into the dish, pressing down well and finishing with a mounded top. You can add a bay leaf on top for extra flavour. Fold the bacon or prosciutto slices over the top and add a lid or cover with foil.

Place the terrine in a roasting tin and pour in hot tap water until it comes halfway up the sides of the dish. You can also use a water bath in the oven for this step. Bake for about 1-2 hours, or until a probe thermometer inserted into the centre of the pâté reads 75°C (167°F).

Remove the terrine from the oven and the water bath. Set the terrine in a larger dish and press it under a weight of about 1kg (2lb) until it is cold. Refrigerate for a few hours or overnight, or 2-3 days for maximum flavour.

Serving the Terrine

To serve, place the terrine on a plate or tray with another flat tray on top. Weigh it down with a few cans and leave it to chill overnight. To remove the terrine from the dish, slip a knife between the paper and the terrine to loosen it, then turn it out onto a board. Wipe off the jelly and either serve immediately or wrap in cling film and slice later.

Pork liver terrine goes well with toasted bread, such as walnut bread and salad leaves dressed with walnut oil. It can also be served with crackers, crostini, cornichons, and whole-grain Dijon mustard.

Serving suggestions

A pork liver terrine can be served as a starter, part of a buffet, or a light lunch. It pairs well with a side of homegrown salad leaves and crunchy cornichons. It can also be served with crackers, crostini, crudités, mustard, and cornichons or pickled onions. For a more indulgent option, serve with bread or a sliced baguette, cheese, fruit, or olives.

For a more substantial meal, serve the terrine with toasted bread, such as walnut bread, and some dressed leaves. You could also try a slice of country French bread and a glass of wine.

If you're looking for something more specific, a pork liver terrine can be served with pickled vegetables and arugula, which complement the dish particularly well. You could also try a slice of French bread or grilled country bread, good-quality crackers, or serve individual thin slices on a bed of dressed greens, such as frisée, with a sliced baguette.

For a unique twist, make a Banh Mi sandwich with sliced pork and leftover terrine.

Frequently asked questions