{"id":203781,"title":"Pork Terrine with Pistachios","modified":"2026-11-04T15:05:49+01:00","plain":"A pork and liver terrine studded with pistachios, simple to make and beautiful when sliced\n\n\n\nWhen 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.\n\n\n\nWhat Is Pork Terrine with Pistachios?\n\n\n\nIt’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\u00b0C.\n\n\n\nIn everyday usage, it is set apart from p\u00e2t\u00e9, which is finer and creamier: a terrine has a more rustic, hearty texture in which you can taste each ingredient.\n\n\n\nA Preserving Recipe That Became a Festive Dish\n\n\n\nThe terrine, a traditional charcuterie dish, has long been part of French cuisine. It is often served at convivial or festive meals.\n\n\n\nThe Chicken Liver P\u00e2t\u00e9 recipe\n\n\n\nHistorically, 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.\n\n\n\nPheasant Terrine with Red Wine\n\n\n\nThe Main Ingredients in Pork Terrine with Pistachios\n\n\n\nPork 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.\n\n\n\nWhole milk, potato starch and eggs bind everything together. Plain pistachios, 400 g for two terrines, give each slice its lovely green color.\n\n\n\nThe seasoning is classic: fine salt, white pepper, garlic powder, allspice and nutmeg.\n\n\n\nTechnical Pointers\n\n\n\nTo 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.\n\n\n\nThis 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.\n\n\n\nThis recipe was contributed by Marie Demeure; you can find her and her recipes in her Facebook group\n\n\n\n\n\n\tPork and Pistachio Terrine\n\t\t\n\t\t\t\n\t\n\t\tterrines\t\n\t\n\t\t1 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 milk80 g potato starch3 whole eggs400 g plain pistachios45 g fine salt6 g white pepper (ground)6 g garlic powder3 g four-spice blend3 g nutmeg\t\n\t\n\t\tMix the pork shoulder, fatback and pork liver with the whole milk, potato starch, eggs and pistachios.You will end up with about 3 kg of mixture.Add the salt, white pepper, garlic powder, four-spice blend and 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 \u201cslap\u201d 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 \u00b0C.Cook the terrines in a water bath at 110 \u00b0C until the internal temperature reaches 72 \u00b0C.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.\t\n\t\n\t\tTo purge the liver, simply soak it in salted water or milk. This draws out impurities, especially the blood that remains in the liver. Leave it to soak for about 30 minutes, changing the water as needed.\nYou can also use this base with any meat and vary the flavors by adding ingredients such as raisins, walnuts, mushrooms, etc., while keeping the same proportions for the rest of the ingredients.\n\t\n\t\n\t\tCharcuterie, TerrineFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=203781"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/203781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/202168"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=203781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=203781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=203781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}