A pork and liver terrine studded with pistachios, simple to make and beautiful when sliced
When you slice it, every portion reveals bright green, crunchy pistachios: this pork terrine with pistachios never fails to impress, whether at a family meal or on a festive occasion. It pairs the tenderness of pork and liver with the delicacy of pistachios, in a simple recipe you can make ahead. The hardest part is waiting out the 24 hours of resting time in the refrigerator before you cut the first slice.
What Is Pork Terrine with Pistachios?
It’s a terrine made from pork shoulder, fatback and pork liver, bound with milk, starch and eggs, then studded with plain pistachios. The meat mixture, about 3 kg, fills two terrines that cook in a water bath until they reach an internal temperature of 72°C.
In everyday usage, it is set apart from pâté, which is finer and creamier: a terrine has a more rustic, hearty texture in which you can taste each ingredient.
A Preserving Recipe That Became a Festive Dish
The terrine, a traditional charcuterie dish, has long been part of French cuisine. It is often served at convivial or festive meals.
Historically, terrines were a way to preserve meat and make good use of every part, such as the pork liver in this recipe or the game in the pheasant terrine. This pork terrine with pistachios carries on that tradition with a modern touch: the pistachios add crunch and visual contrast.
The Main Ingredients in Pork Terrine with Pistachios
Pork shoulder and fatback, ground through the fine plate, form the base of the meat mixture. Pork liver, soaked and then ground with the meats, completes it.
Whole milk, potato starch and eggs bind everything together. Plain pistachios, 400 g for two terrines, give each slice its lovely green color.
The seasoning is classic: fine salt, white pepper, garlic powder, allspice and nutmeg.
Technical Pointers
To purge the liver, soak it for about 30 minutes in salted water or milk, changing the water as needed. This removes impurities, especially any blood left in the liver.
This base works with any meat. You can vary the flavors with raisins, nuts or mushrooms, keeping the same proportions for the rest of the ingredients.
This recipe was contributed by Marie Demeure; you can find her and her recipes in her Facebook group
Equipment
- 2 terrines
Ingredients
- 1 kg pork shoulder ground through the fine plate
- 500 g pork fatback ground through the fine plate
- 500 g pork liver soaked, ground with the meats
- 500 ml whole milk
- 80 g potato starch
- 3 whole eggs
- 400 g plain pistachios
- 45 g fine salt
- 6 g white pepper ground
- 6 g garlic powder
- 3 g four-spice blend
- 3 g nutmeg
Instructions
- Mix the pork shoulder, fatback and pork liver with the whole milk, potato starch, eggs and pistachios.1 kg pork shoulder, 500 g pork fatback, 500 g pork liver, 500 ml whole milk, 80 g potato starch, 3 whole eggs, 400 g plain pistachios
- You will end up with about 3 kg of mixture.
- Add the salt, white pepper, garlic powder, four-spice blend and nutmeg.45 g fine salt, 6 g white pepper, 6 g garlic powder, 3 g four-spice blend, 3 g nutmeg
- Line the inside of two terrines with barding fat or, if you don’t have any, brush the inside of the terrines with sunflower or peanut oil.
- Shape the mixture into balls, then “slap” them into the terrine to knock out the air.
- Fill the terrines to the brim, packing the mixture down firmly.
- If you have caul fat, lay it over the terrine and tuck it in. Otherwise, moisten the top and smooth it down firmly.
- Preheat the oven to 150 °C.
- Cook the terrines in a water bath at 110 °C until the internal temperature reaches 72 °C.
- Take the terrines out of the oven, let them cool, then refrigerate for 24 hours.
- The next day, pour aspic over the terrine and garnish.
