Pork liver terrine is a classic rustic appetizer made from finely prepared pork liver blended with aromatics and gently baked to a smooth, sliceable texture. This pork liver terrine recipe delivers rich, savory flavor and a firm yet delicate consistency, making it an elegant starter for festive meals or traditional cold platters. Served chilled, it pairs well with pickles, fresh bread, or toasted brioche.
Pork Liver Terrine
Print RecipeIngredients
- 60 Dekagram (dkg) minced pork (fat content 30%)
- 40 Dekagram (dkg) pork liver
- 1 Table spoon (tbsp) salt
- 1 Table spoon (tbsp) marjoram
- 1 Tea spoon (tsp) white pepper, grounded
- 1 Tea spoon (tsp) sweet paprika powder
- 2 Piece onion
- 2 Decilitre (dl) red wine
- 1 Table spoon (tbsp) oil
Instructions
This is a rustic pork liver terrine with a mixture of minced and diced meat. For a more composed mosaic e!ect, you could cut the pork into strips and run them along the length of the terrine, so that you get a patterned result when you slice it, or you could arrange your ingredients in separate layers.
Clean the pork liver and cook for 15 minutes on reduced heat in boiling water, drain and cool than cut into small cubes. Finely chop the onion and sauté on a tablespoon oil. Transfer minced pork, onion, paprika, pepper, salt and marjoram, mix well to combine. Once the terrine base is well kneaded add the chopped pre- cooked pork liver and mix well. Take a ceramic terrine mould and press meat mixture into prepared mould. Cover with baking paper and seal with terrine lid or foil tied securely with kitchen string. Place in a roasting pan and pour in enough hot water to come halfway up sides of mould. Bake on 150 C degree until an inserted metal skewer feels hot to touch (2 hours) or a meat thermometer reads 70C. Cool in pan, then refrigerate, weighted with food cans, until chilled and firm (3-4 hours). Just before serving, dip mould briefly in hot water, then turn out onto a board, slice thickly and serve with pickles.
