Rough Pork Terrine

Tom Sturman

Tom Sturman

23rd November 2010

Rough Pork Terrine

With a selection of delicious pork cuts available, cooking methods and flavour pairings are exceptionally varied when it comes to pork recipes. Take a look at the Rough Pork Terrine recipe below, as tried and tested by professional chefs - Why not give it a try? I serve it with an apple compote and homemade black pudding bread.


  • Rough Pork Terrine Makes 1 terrine
  • 400g Belly pork mince
  • 350g Sausage meat
  • 350g Chicken livers
  • 1 Egg
  • 1tsp pink salt
  • 1tsp white pepper
  • 150ml brandy
  • 12; pint milk
  • 110g breadcrumbs
  • 10g sage (1/10thth bag)
  • 2tbsp chopped parsley
  • Streaky bacon to line the mould


Soak breadcrumbs in the milk. Pulse the livers briefly so not too smooth. Flambe the brandy to bu the alcohol off. Add all the ingredients together and mix well by hand.
Double line terrine mould with clingfilm and streaky bacon (make sure streaky bacon is overlapping) Pour the mixture into the moulds so it is slightly over above the height of the mould.Cover the top with the streaky bacon and then the cling film. Cook in a bain marie (water upto the boil and halfway up the terrine mould) for 2hrs at 117oC- probe in the centre- It should be 73oC...If not cook for a bit longer and keep checking every 5 mins
Once temperature reached, take out of bain marie, pierce terrine a few times. Place a chopping board on top and weigh down to press. Put in the fridge and leave weighed down to set right

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