Rustic Pork and Juniper Terrine
Appetizers • French
Description
Rustic Pork and Juniper Terrine
Ingredients
- Bacon 20 oz
- Onion 1 head
- Salted pork belly 20 oz
- Pork Blood 20 oz
- Garlic 2 cloves
- Dry White Wine 4 tablespoons
- Brandy 2 tablespoons
- Ground Caraway 1 tablespoon
- Chopped Sage Leaves 2 tablespoons
- Nutmeg ½ teaspoon
- Juniper Berries 8 pieces
- French Baguette 1 piece
- Mixed salad greens to taste
Step-by-Step Guide
Step 1
Very thinly slice the bacon and line a 1-liter loaf pan with it. Leave a few thin slices aside.
Step 2
In a food processor, place the remaining bacon, chopped pork belly, and pork. Grind into minced meat. Transfer to a bowl and mix with the remaining ingredients, except for the baguette and salad greens. Cover and let sit for 1 hour.
Step 3
Preheat the oven to 300°F. Place the minced meat in the prepared pan and cover with the remaining bacon. Cover with foil. Place the pan in a deep baking tray and fill it halfway with boiling water. Bake in the oven for 1 hour. Remove the foil and bake for another 30 minutes.
Step 4
Carefully remove the terrine from the oven and let it cool. Place a sheet of parchment paper on top and weigh it down with something heavy. Refrigerate overnight.
Step 5
Transfer the terrine to a cutting board, remove excess fat, and slice into thin pieces. Serve with the baguette and salad greens.
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