Pork Belly Terrine: A French Delicacy Explained

A pork belly terrine is a type of pâté that is often served with crusty bread or baguette, cornichons, and salad. It is typically made with minced pork belly and liver, and seasoned with garlic, shallots or onions, salt, pepper, and various herbs and spices. The mixture is baked in a loaf tin or terrine mould lined with bacon or prosciutto, and then weighted and chilled before serving. Pork belly terrine is a great make-ahead dish for entertaining or picnics, as it can be prepared in advance and served cold or at room temperature.

Pork belly terrine ingredients

Pork belly terrine is a classic French dish that is typically served with crusty bread or sourdough toast, cornichons, and Dijon mustard. It can also be served as part of a charcuterie plate or in a baguette.

There are many variations of the pork belly terrine recipe, but most include a combination of the following ingredients:

• Pork belly: This is the star ingredient of the dish and provides a rich, fatty flavour. It is usually minced or chopped into small pieces.
• Bacon or pancetta: Used to line the terrine mould and wrapped around the outside of the terrine, providing a salty, savoury flavour.
• Herbs: Common herbs used in pork belly terrine include parsley, thyme, rosemary, and sage. These add a depth of flavour and freshness to the dish.
• Spices: Quatre épices, pepper, mace, juniper berries, and nutmeg are commonly used to add warmth and complexity to the terrine.
• Liver: Some recipes call for pig's liver or chicken liver, which adds a rich, earthy flavour to the terrine.
• Alcohol: Brandy, Cognac, port, and sherry are often added to the terrine mixture to enhance the flavour and moisture of the dish.
• Cornichons: These small, pickled gherkins are often served alongside the terrine, providing a crunchy and tangy contrast to the rich meat.
• Other meats: Some recipes include additional meats such as veal, chicken, or duck to create a more complex flavour profile.
• Bindings: Eggs are sometimes used as a binding agent in the terrine mixture.

The specific quantities and preparation methods may vary depending on the recipe, but the above ingredients are commonly used to create a delicious and flavourful pork belly terrine.

How to prepare pork belly for a terrine

A pork belly terrine is a delicious dish that can be served with a side salad, cornichons, or crusty bread. It is a great make-ahead dish for a crowd and can be served whole or in slices. Here is a step-by-step guide on how to prepare pork belly for a terrine:

Ingredients:

• Pork belly
• Pig’s liver
• Garlic cloves
• Shallots
• Spices (e.g. ground mace, black peppercorns, juniper berries)
• Alcohol (e.g. brandy, dry white wine)
• Bacon or prosciutto
• Other optional ingredients like pistachios, basil, or orange zest

Step 1: Prepare the Pork Belly Mixture:

Start by mincing the pork belly and liver together using a coarse or medium blade. Add in your garlic, shallots, spices, and alcohol. Stir the mixture vigorously by hand or with a machine until it starts to hold together. You can cook a small spoonful of the mixture to test the seasoning and adjust as needed.

Step 2: Line the Terrine Mould:

Line a terrine mould with bacon or prosciutto slices, ensuring they overlap and extend over the rim of the mould. You will need enough slices to completely cover the mixture and fold over the top.

Step 3: Assemble the Terrine:

Spoon the pork belly mixture into the lined mould, pressing down firmly to remove any air bubbles and ensure the mixture is evenly distributed. Fold the visible bacon or prosciutto slices over the top to completely cover the mixture.

Step 4: Bake the Terrine:

Place the terrine in a roasting tin and fill the tin with hot water until it reaches halfway up the sides of the mould. Bake in the oven at a temperature between 130°C to 180°C for about 1.5 to 2 hours, depending on the recipe. The terrine is ready when a skewer inserted into the centre feels hot, and the pâté has shrunk away from the sides.

Step 5: Weight and Chill the Terrine:

Remove the terrine from the oven and roasting tin. Cover it with a double layer of foil and place weights on top to press it down. Leave it to cool, then chill it in the fridge for at least a day, and up to 3 days, to allow the flavours to develop.

Preparing a pork belly terrine may seem daunting, but it is a straightforward process that yields impressive results. It is a great make-ahead dish for entertaining and can be customised with various ingredients. Enjoy experimenting with this versatile dish!

How to assemble a pork belly terrine

A pork belly terrine is a delicious dish that can serve as a starter or be enjoyed as part of a buffet. It is a crowd-pleaser and perfect for picnics and entertaining. Here is a step-by-step guide on how to assemble a pork belly terrine:

Prepare the Ingredients:

Firstly, gather your ingredients. A simple pork belly terrine typically includes pork belly, pork liver, garlic, shallots or onions, herbs, spices, brandy or wine, and bacon or prosciutto for lining the terrine mould. You can also add other ingredients like pistachios, basil, or apricots for additional flavour.

Prepare the Mould:

Line a terrine mould with thinly sliced bacon or prosciutto. Overlap the slices and extend them over the rim of the mould to ensure that you have enough to fold over the top of the terrine later. You can use the back of a knife to stretch the bacon slices to ensure they cover the mould evenly.

Prepare the Mixture:

In a large bowl, combine the minced pork belly, liver, and other ingredients. Mix well with your hands, ensuring everything is evenly distributed. Don't forget to season with salt and pepper, and perhaps cook a small patty to taste and adjust the seasoning if needed.

Assemble the Terrine:

Spoon the mixture into the lined terrine mould, pressing down firmly to remove any air bubbles and ensure the mixture is evenly distributed. You can also tap the mould a few times to release any air bubbles. Make sure the mixture is level with the top of the mould and mounded slightly.

Fold and Cover:

Fold the overlapping bacon or prosciutto slices over the top of the terrine to completely cover it. You can also add a bay leaf on top for extra flavour. Then, cover the terrine with a lid or aluminium foil, securing it tightly.

Bake the Terrine:

Place the covered terrine in a roasting tin and pour in hot water until it reaches halfway up the sides of the mould. Bake in the oven at a temperature between 130-165°C for 1-2 hours, depending on the recipe. The terrine is ready when a probe or digital thermometer inserted into the centre reaches 75°C.

Weight and Chill:

Once baked, remove the terrine from the oven and water bath. Uncover it and place a double layer of aluminium foil on top. Add a piece of rigid plastic or cardboard that fits inside the rim, then place weights (such as cans of beans) on top to press the terrine. Leave it to cool, then chill in the fridge for at least a day or two to allow the flavours to meld together.

Serve:

When ready to serve, remove the terrine from the mould and plate it. Slice it into thick pieces and serve with crusty bread, cornichons, or a textured cracker on the side. Enjoy the savoury delight!

How long to bake a pork belly terrine

A pork belly terrine is a beautiful thing, a rustic yet refined dish that showcases the best of French charcuterie traditions. This culinary delight is a type of meat loaf, typically served in thin slices, made with layers of tender pork belly and seasoned with herbs and spices. The preparation and cooking technique are key to achieving the perfect texture and flavour. So, how long should you bake a pork belly terrine?

The baking time for a pork belly terrine can vary depending on several factors, including the size and shape of your terrine mold, the thickness of your pork belly slices, and your desired doneness. On average, you should allow for a cooking time of around 1.5–2 hours in a moderate oven (325°F/160°C) for a standard-sized terrine mold (around 9 inches by 5 inches). However, it is always best to use a meat thermometer to ensure the terrine reaches the safe internal temperature of 160°F (71°C).

The first step is to prepare your pork belly by curing it in a mixture of salt, sugar, and herbs for several hours or even overnight. This step helps to season the meat deeply and draw out some moisture, which will result in a more concentrated flavour and firmer texture. Once cured, rinse the pork belly and pat it dry before layering it with your chosen spices and herbs in the terrine mold. Many recipes also call for a small amount of gelatin to be added to the mold to help bind the terrine together.

When your mold is prepared, it's time to bake your terrine. Place the mold in a larger roasting pan and fill the pan with enough hot water to come halfway up the sides of the mold. This water bath, or bain-marie, ensures even cooking and prevents the terrine from drying out. Cover the terrine mold tightly with foil and place in the preheated oven. Bake for around 1.5–2 hours, checking the internal temperature after the first hour and a half.

What to serve with a pork belly terrine

Pork belly terrine is a rich, fatty cut of meat, so it is recommended to serve it with at least one bright, zesty side dish to cut through the richness. Here are some side dishes that would go well with pork belly terrine:

Classic Side Dishes

• Crispy Salt and Vinegar Roasted Potatoes
• Orange Brown Sugar Glazed Carrots
• Bacon Garlic Sauteed Green Beans
• Easy Spicy Garlic Roasted Broccoli
• Creamy Spinach Gratin
• Easy Mashed Cauliflower
• Easy Air Fryer Green Beans
• Maple Glazed Carrots
• Creamy Scalloped Potatoes
• Crispy Salt and Pepper Smashed Potatoes
• Parmesan Garlic Mashed Potatoes
• Easy Candied Sweet Potatoes
• Air Fryer Sweet Potato Wedges
• Roast Potatoes with Herb Salt
• Air Fryer French Fries

Light and Fresh Side Dishes

• Lemon Parmesan Cabbage Salad
• Easy Cucumber Radish Salad
• Air Fryer Asparagus
• 10-Minute Lemon Garlic Sautéed Broccolini
• Marinated Cucumber Salad
• Easy Tomato Feta Green Bean Salad
• Easy Steamed Spring Vegetables with Feta Cheese
• Roasted Butternut Salad with Danish Feta and Cranberries
• Easy Creamy Potato Salad

Breads

• Crusty baguette
• Crusty bread
• Rolls

Salads

• Homegrown salad leaves
• Cornichons

Frequently asked questions