The French Village Diaries: a guide to French home cooking – Terrine de Porc
French cuisine is a treasure trove of regional delicacies and culinary delights. Join Jacqueline Brown as she guides us through her top picks when it comes to French home cooking. This week, we’re learning how to make a Terrine de Porc using local produce and delicious, fresh ingredients.
When we buy a half pig (which we did last week) we get certain cuts of meat that wouldn’t normally feature on our regular supermarket shopping list, but we don’t like to waste them.
With a fridge full of pig liver and the excess fat trimmed off the casserole/mince cuts, we needed to consult the recipe books for some ideas.
Thankfully the French Brasserie Cookbook: the Heart of French Home Cooking by Daniel Galmiche had a recipe for a Terrine de Porc that I was able to adjust slightly (as is my way). I put all our excesses to good use and even threw in a few homegrown ingredients.
French cuisine: the art of home cooking
Brasserie cooking is probably the best style/type of French cooking to try in the home, as it’s not tricky or pretentious, but wholesome and comforting.
This book covers the basics like stocks, vinaigrettes, mayonnaise, dressings, and various types of pastry. Plus, it’s illustrated with great photos.
And, as well as finding all the usual French regional delights: Ratatouille, Tarte Tatin (although I did like the twist of rosemary and almonds), Clafoutis, Crêpes, Bouillabaisse, Cassoulet and Beef Bourguignon, there are also some more unusual recipes. Lime Risotto, Vegetable and Chickpea couscous, and one of our favourites; a delicious wild garlic soup – to name a few.
Terrine de Porc: buy your ingredients
Here is my slightly adapted version of the Terrine de Porc recipe:
- 600g pork shoulder/neck, coarsely minced (note a true terrine would have some meat left cubed, but we prefer a smoother texture)
- 300g pork liver, minced
- 300g pork belly fat, minced
- 3 tbsp Cognac
- ½ tsp grated nutmeg
- 100ml dry white wine
- ¾ tsp salt
- ½ tsp ground white pepper
- 12 slices of streaky bacon
- 2 eggs
- 100ml double cream
- 35g shelled, chopped walnuts
- 2 sprigs of thyme
Terrine de Porc: 5-step recipe
Mince all the meat, liver, and fat. Combine with the Cognac, wine, nutmeg, salt and pepper and mix. Then, cover with cling film and leave to marinate in the fridge overnight.
Pre-heat the oven to Gas mark 1/130 degrees and remove meat from fridge. Cover the base and sides of a terrine mould with the bacon, allowing it to hang over the sides.
Whisk eggs and cream together, and gradually add to meat mix. Then, add the walnuts. Pack the mix into the mould and push down firmly with a spatula. Place the thyme sprigs on top and cover with the bacon.
Place in a deep oven dish and fill dish with hot water to reach two-thirds of the way up the terrine mould. Bake for about 2 hours. It is done when a thermometer inserted into the centre reaches 68 degrees.
Leave to cool completely at room temperature with a 1-2kg weight on top. Place a sheet of greaseproof paper between the terrine and the weight. Once cold, cover and place in the fridge for two days to allow the flavours to develop. We always serve on bread or toast with cornichons.
Have you made a Terrine de Porc? Do you have any recipe recommendations? We’d love to hear your thoughts and comments in the box below.
All images © Jacqueline Brown. This article was first published on The French Village Diaries and republished here with permission as our content collaboration with Jacqueline Brown.