In Ground Pork, Recipes

Pork Terrine

Created by Executive Sous Chef Andrea Callan


  • 1 Pork Caul Fat
  • 1 tbsp white vinegar
  • 18 oz ground pork
  • 9 oz ground beef
  • 1 medium onion diced finely
  • ¼ cup chopped parsley
  • 2 tbsp chopped fresh thyme
  • ½ cup dried fruit – apricots, cranberries, figs, etc.
  • ½ cup chopped nuts (optional)
  • 3 ½ cups fresh white bread crumbs
  • milk, for soaking
  • 2 eggs lightly beaten
  • salt and pepper
  • ½ tsp all spice or coriander
  • ½ cup white wine


  • Preheat the oven to 375 degrees.
  • Soak the caul fat in water, just to cover; add vinegar and soak 15 minutes until pliable, rinse in cold water, dry and lay it flat on a work surface.
  • Meanwhile mix the pork, beef, onion, fruit, nuts and herbs.
  • Soak the bread crumbs in milk, then add to the meat mixture.
  • Season with salt, pepper, spices and eggs.
  • Roll the mixture up in the caul fat, press into terrine mold or alternatively place in an oven proof dish.
  • Pour the wine over top.
  • Cook 1 ½ hours in the oven. Cool before serving. This can keep in the fridge for 48 hours.

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