I’ll freely admit that I’m not much for organ meats, however I know that they do provide a variety of minerals that muscle meats don’t, so I do try to work them in every once in awhile.
I happened to notice that the amount of pork liver in my freezer exceeded the amount of actual pork meat, so I decided to take on a challenge that I have long intended: pork liver terrine. I looked through a bunch of recipes to create my own blend. The flavors are individual; if you don’t enjoy something, sub it out for something that you DO enjoy. As long as you have the correct proportions, the right baking dish, and use the proper method, you are golden.
- 3/4 pound pork belly
- 3/4 pound pork shoulder
- 1/2 pound pork liver
- 12 oz sliced bacon
- 1/2 cup dried cherries
- 2/3 cup pistachios, soaked and dried, or sprouted
- 1 Tablespoon fresh thyme
- 2 Tablespoons fresh rosemary
- 2 garlic cloves
- 1/4 cup tart cherry juice
1. In food processor, combine half of each pork belly, shoulder, half of cherries, and liver. Process until smooth and place in mixing bowl.
2. Place other half of all meats and organs, thyme, rosemary, garlic cloves, and 1/3 cup of pistachios in food processor and pulse until combined in medium chunks. Place in mixing bowl with other meats.
3. With large spoon, combine all meats, remaining pistachios, dried cherries, and cherry juice.
4. Line terrine vessel with bacon. You will be folding the bacon around the terrine, so leave enough draped over the vessel.
5. Preheat oven to 325°F.
6. Scoop meat mixture on top of bacon and fold remainder of bacon strips over the mixture.
7. Place terrine dish in a pyrex or other oven safe dish filled with a couple of inches of water to serve as a water bath. If you skip this, you will end up with meatloaf. Don’t ask me how I know that.
8. Bake for 1 1/4 hours covered, then uncovered for 20 minutes.
9. When cool, turn over on a dish or freeze.