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Pork Terrine

Introduction & method

Pâtés and terrines are great things to have in your fridge for spreading on toast or just general snacking. They're also cheap and easy to make. The name 'terrine' just refers to the vessel it's cooked in.

Pork Terrine Recipe

Prep the Meat

Chop the liver and the onion as finely as you can and gently sauté them in oil or butter over medium heat for about 5 minutes, until the onions are a bit soft and the liver has lost all its pinkness. Add the thyme and the vermouth. Turn up the heat and keep stirring until the liquid has almost all evaporated. Put the liver and onion into a stick blender or a normal blender and whizz it into a coarse paste. Stir in the pickled peppercorns and leave to cool.

Finely chop the pork and season it with salt.

Assemble the Terrine

Butter the inside of a small loaf tin and line it with strips of bacon. You want each slice of bacon squeezed tight up to the next one so there are no gaps. Leave some bacon overhanging the edges of the tin.

Preheat your oven to 140°C (284°F). Spread half of the liver mixture in the bottom of the tin. Add the chopped pork in a single layer, and then the rest of the liver paste.

Fold the overhanging bacon over the top and add more bacon to fill any gaps.

Cook the Terrine

Now you need to rig up a bain marie. You need a casserole dish or roasting tin that is bigger than the loaf tin and deep enough to fill with water almost to the top of the tin.

Pop the loaf tin into the larger vessel and part-fill with boiling water. Put the whole thing in the oven and top up the water until it almost reaches the top of the loaf tin. Place a sheet of greaseproof paper over the meat mixture and then you need something weighty (like another casserole dish) to go on the top. The idea of this is just to stop the meat expanding, not to squash the life out of it.

Bake for 90 minutes. When cooked, remove from the oven and leave to cool in the tin.

Take it out of the tin when it's fully cool. You can start eating it now, but it's better if you leave it a day or two for the flavours to mature.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Pork Terrine on YouTube.

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Ingredients & Info

 300 grams pork liver
 200 grams pork loin or belly
 5-6 slices bacon
 half a medium onion
 1 tsp thyme
 1 tsp pickled peppercorns


Butter for sauteeing.

US Customary/Imperial

Makes 1  small terrine
Prep time: 20 minutes.
Cooking time: 90 minutes.
Total time: 1 hour 50 minutes.