Servings: 2 terrines
Calories: 3845kcal
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
Procédé
- 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.
Notes
To 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.
You 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.
Nutrition
Calories: 3845kcal | Féculents: 113g | Protein: 233g | Fat: 277g | Saturated Fat: 79g | Polyunsaturated Fat: 48g | Monounsaturated Fat: 129g | Graisses trans: 0.2g | Cholesterol: 1509mg | Sodium: 9571mg | Potassium: 5778mg | Fiber: 24g | Sugar: 30g | Vitamin A: 55442IU | Vitamin C: 72mg | Calcium: 715mg | Iron: 76mg
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