Serving Pork Terrine: A Step-By-Step Guide

Pork terrine is a delicious dish that can be served in a variety of ways and is perfect for entertaining or picnics. It can be made ahead of time and stored in the fridge, making it a convenient option for those who want to impress their guests or simply enjoy a tasty meal with minimal effort. The dish pairs well with a variety of sides, such as salad, bread, cornichons, and pickles, and can be served hot or cold. For an extra special touch, some recipes suggest adding ingredients like pistachios, basil, or port-soaked dates to the terrine mixture.

Serving suggestions: crusty bread, cornichons, salad, pickles, sourdough, cheese, antipasti

When serving pork terrine, there are several accompaniments that can elevate the dish. Here are some serving suggestions:

Crusty Bread

The texture and flavour of crusty bread provide a perfect complement to the pork terrine. The crustiness adds a satisfying crunch, while the bread itself helps to balance the richness of the terrine.

Cornichons

Cornichons, or tiny pickles, are a classic accompaniment to charcuterie and pork dishes. Their tart and mildly sweet flavour, along with their crunchy texture, offers a refreshing contrast to the dense and savoury flavours of the terrine. Cornichons are essential to cutting through the richness of the dish, ensuring your palate is not overwhelmed.

Salad

A fresh salad can provide a crisp and refreshing contrast to the pork terrine. The type of salad served alongside the terrine can vary depending on personal preference and seasonal ingredients. For example, a crisp green salad with a tangy vinaigrette or a heartier salad with grains and roasted vegetables could both be excellent choices.

Pickles

In addition to cornichons, other types of pickles can also be served with pork terrine. Pickles offer a similar tangy and crunchy contrast to the dish. Look for pickles made from cucumbers, carrots, onions, or other vegetables.

Sourdough

Sourdough bread, with its distinctive tangy flavour and chewy texture, pairs exceptionally well with pork terrine. The slight sourness of the bread can help cut through the richness of the terrine, creating a well-rounded bite.

Cheese

Cheese is another classic pairing with pork terrine. A variety of cheeses can be offered, such as soft and hard cheeses, to create a delicious and elegant platter. Consider including cheeses such as mozzarella, provolone, or other local or regional specialties.

Antipasti

Antipasti, the traditional first course of a formal Italian meal, can also accompany pork terrine. Antipasti typically includes bite-sized portions of cured meats, olives, peppers, mushrooms, anchovies, artichoke hearts, and various cheeses. This assortment of flavours and textures can enhance the overall dining experience and create a sophisticated presentation.

How to store: cling film, baking paper, airtight container, defrosting, room temperature

To store pork terrine, it is recommended that you wrap it tightly in baking paper, then in plastic wrap or cling film, and then place it in an airtight container. This will prevent the formation of frost and freezer burn, and will also stop the terrine from taking on a 'freezer smell'.

When it comes to defrosting, it is important to never defrost pork at room temperature. Instead, it is recommended to defrost pork terrine in the refrigerator overnight. This will allow the meat to thaw without spoiling. Once defrosted, the terrine should be brought to room temperature before serving.

It is important to note that raw pork should also never be left at room temperature for more than two hours before it is refrigerated or frozen.

Cooking methods: baking, frying, microwaving, oven-heating

Pork terrine is a great dish to make ahead of time and keep in the fridge for a quick snack or appetiser. It can be served cold or gently heated after slicing in the microwave or wrapped in foil in the oven for 20 minutes.

Baking

To bake a pork terrine, preheat your oven to 160°C/140°C fan-assisted/gas mark 3. First, you'll need to line a loaf tin with bacon or prosciutto, overlapping the slices and leaving the ends hanging over the sides. Then, fill the tin with your pork mixture, ensuring it gets into the corners. Fold the bacon or prosciutto over the top to enclose the filling. Cover the tin with lightly oiled foil, then place the tin in a deep roasting tray and fill with boiling water until it reaches halfway up the sides of the tin. Bake for 1 hour to 1 hour and 15 minutes. Remove the foil, drain any excess juices, and return to the oven for a further 15 minutes. The juices should run clear when pierced with a skewer, and a thermometer probe inserted into the centre should reach 65°C.

Frying

Before baking your pork terrine, it is recommended to fry a small piece of the mixture in a pan to test the seasoning. Fry for a few minutes on each side, then taste and adjust the seasoning as necessary.

Microwaving

Pork rinds can be made in the microwave. Cut the pork skin into small, bite-sized pieces, and trim off any excess fat. Rinse the pieces and pat them dry, then season with salt and any other desired seasonings. Place the seasoned pieces in a single layer on a microwave-safe plate and microwave on high power for 4-5 minutes, stirring every minute or so to ensure even cooking. The pork rinds are ready when they are golden brown and crispy.

Oven-heating

As mentioned, pork terrine can be heated in the oven. Simply wrap the terrine in foil and heat for 20 minutes at 160°C/140°C fan-assisted/gas mark 3.

Ingredients: pistachios, prosciutto, veal, chicken, pancetta, juniper berries, nutmeg, thyme, parsley, dates, port, almonds, bacon, paprika, mustard, vinegar, wine, dijon

How to Make a Pork Terrine

Ingredients:

• Pistachios
• Prosciutto
• Veal
• Chicken
• Pancetta
• Juniper berries
• Nutmeg
• Thyme
• Parsley
• Dates or cranberries
• Port or brandy
• Almonds
• Bacon
• Paprika
• Mustard
• Vinegar
• Wine
• Dijon

Method:

Firstly, line a loaf tin or terrine mould with bacon or prosciutto, leaving some overhanging the sides. You can also brush the inside of the tin with oil or butter before lining. For a 900g loaf tin, you'll need around 10 rashers of streaky bacon.

Next, prepare the filling. This will usually involve frying off some of the ingredients—such as shallots, garlic, and herbs—before mixing them with the meat and other ingredients. You can use a food processor to blend the mixture to a coarse texture, or mince the meat beforehand.

Add the filling to the lined tin, pressing it down and ensuring it gets into the corners. Fold the overhanging bacon or prosciutto over the top of the mixture, then cover with foil.

Place the tin in a roasting pan and fill the pan with boiling water until it comes halfway up the sides of the tin. Bake for around an hour, then remove the foil and return to the oven for 10-15 minutes to brown the top.

Remove from the oven and leave to cool for 15 minutes. Tip out any excess liquid, then cover with cling film or cardboard and weigh down with tins. Allow to cool completely before turning out and slicing.

Chill the terrine overnight or for at least a couple of days before serving. It can be stored in the fridge for up to a week, or frozen for up to two months.

Serve with crusty bread or baguette, cornichons, salad, fruit chutney, or pickles and sourdough.

Preparation: lining the tin, seasoning, testing for temperature, draining liquid

Lining the tin

Firstly, you will need to stretch out each bacon rasher with the back of a knife to a length of about 28cm. Then, line a 1.2-litre loaf tin with the bacon, overlapping the slices and leaving the ends hanging over the sides. You can also add two slices at either end, extending them over the rim of the tin.

Seasoning

To check if the pork terrine is seasoned properly, fry a teaspoon or a small patty of the mixture in a pan until cooked through. Taste and adjust the seasoning if necessary.

Testing for temperature

The safe internal pork cooking temperature is 145°F, followed by a 3-minute rest. To check the doneness properly, use a digital cooking thermometer. Insert the thermometer into the centre of the pork terrine and it should reach 65°C.

Draining liquid

After removing the tin from the oven, drain any excess juices and return to the oven for a further 15 minutes. Then, remove the tin from the oven and cool for 15 minutes. Tip out any more liquid, cover with cling film, then place a piece of cardboard on top (cut so it fits the inside of the tin) and rest 3 or 4 cans or other weights on top of this.

Frequently asked questions