Pork, Pistachio, and Apricot Terrine

Spice grinder

Large mixing bowl

Meat grinder

Food processor

1 ½-quart/1.5-liter terrine mold and roasting pan

1.

Make the spice mix: Add all the ingredients to a spice grinder and blitz until they form a fine powder. Set aside what you need for this recipe, and store the extra in an airtight container for up to two months.

2.

In a large mixing bowl, combine the pork shoulder, pork belly, salt, pepper, and two teaspoons of spice mix. Cover and refrigerate.

3.

Heat your preferred fat in a sauté pan over medium heat. Sauté the shallots until translucent, about three minutes. Add the garlic and cook for one minute more. Pour in the Madeira, bring to a boil, and reduce until it reaches a syrupy consistency, about two tablespoons. Remove from heat and let it cool.

4.

Using a ¼-inch (6-millimeter) die, grind the seasoned pork into a chilled metal bowl. Then, grind the meat again through a ⅛-inch (3-millimeter) die back into the chilled metal bowl. Refrigerate immediately to keep the mixture below 45°F (7°C).

5.

In a food processor, combine the egg whites, heavy cream, and Madeira reduction. Blitz until smooth. Add the ground pork and process again until smooth. Transfer the mixture to a chilled metal bowl. To check the seasoning, fry a tablespoon of the mixture in a small pan and taste. Adjust the seasoning if needed. Finally, fold in the pistachios and dried apricots.

6.

Line a 1 ½-quart (1.5-liter) terrine mold with cling wrap and fill it with the pâté. Fold the cling wrap over the top to seal. Cover with the mold’s lid or tightly with aluminum foil.

7.

Preheat the oven to 300ºF (150ºC). Place the filled terrine mold in the center of a roasting pan. Pour warm water into the roasting pan until it reaches about three-quarters up the sides of the mold. Cook in this water bath until the center of the terrine reaches 145ºF (63ºC), about 45 minutes. Remove the mold from the water bath and let it cool. Refrigerate until fully chilled, then unmold, slice, and serve.

Ingredients

Pâté spice mix:

1 teaspoon ground white pepper
½ teaspoon sweet smoked paprika
2 bay leaves, ground
¼ teaspoon ground thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground cloves

Terrine:

18 ounces/510 grams pork shoulder, cut into 1-inch cubes
12 ounces/340 grams skinless pork belly, cut into 1-inch cubes
1 tablespoon/15 grams kosher salt
1 tablespoon/15 grams freshly ground black pepper
2 teaspoons pâté spice mix, see below
1 tablespoon clarified butter, lard, or neutral oil
2 tablespoons minced shallot
2 tablespoons garlic, microplaned
1 cup/240 milliliters Madeira
2 large egg whites
½ cup/120 milliliters chilled heavy whipping cream
1 cup/240 grams shelled pistachios
1 cup/240 grams diced, dried apricot

Cook's Notes

To elevate our wine tastings at breakfast, I wanted a dish that brings both comfort and brightness. This pork, pistachio, and apricot terrine fits the bill perfectly, with the familiar heartiness of breakfast pork grounded by the sweet zing of dried fruit. It’s a rustic addition that can be enjoyed anytime. I’m enjoying this terrine with our Chardonnay.