' Le Cuvier - RP34-Terrine of Pork, Dried Cherry &Toasted Pistachio

RP34-Terrine of Pork, Dried Cherry &Toasted Pistachio

Terrine of Pork, Dried Cherry & Pistachio

(excellent with 2010 Zinfandel)

Note: The mixture for this recipe should be prepared a day in advance & the cooked terrine should be refrigerated 1 to 3 days before serving.

1 tsp. coriander seeds

2 tsp red chili flakes

2 bay leaves

1/2 tsp Chinese 5-spice powder

1 clove

2 teaspoons dried thyme

2 garlic cloves

2-1/2 lb ground pork butt (medium grround)

1/2 lb pork fat (medium ground)

2 Tbsp salt

1 tsp pepper

1/4 cup sugar

1 cup dried cherries, chipped

1 cup pistachios, toasted (bake raw pistachios on a baking sheet at 350 degrees for 8 to 10 minutes)


In a spice grinder, combine the Chinese 5-spice mixture, chili flakes, by leaves, clove, & thyme. Grind to fine powder.

In a large bowl, combine the ground pork, pork fat, all the ground spices, & the salt, pepper, sugar & cherries. Mix well, being careful not to overwork but ensuring the spices get evenly mixed throughout. Put in the refrigerator for 24 hours or more.

Toast the coriander seeds in a small pan on the stove until they start to pop a little. Remove from heat & add the Chinese 5-spice powder & let the heat of the pan warm it up.

Line a loaf pan with cellophane wrap. Place 1/4 of the meat mixture & press firmly. Layer 1/2 cup of toasted pistachios & press gently int the mixture. Layer the remainder of the meat/cherry mixture. Press down into loaf pan. Seal the terrine loaf firmly with cellophane wrap.

Preheat oven to 300 degrees. Prepare a bain marie (a water bath). The waterbath should cover 2/3 to 3/4 side of the terrine sides. Bake in oven. Monitor the bath with a thermometer, being careful to ensure the water stays at a constant 170 degrees. Cook at 300 degrees for 1-1/2 hours.

Remove terrine from water bath & allow to rest at room temperature until the interal temperature drops to 90 degrees. Refrigerate 1 to 3 days before serving to mellow flavors.