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.🖨️ Print post
First time I hear organs might be actually good for you! How about beef tripe? As in honeycomb tripe for a Mexican dish called menudo? Can we get something good from eating organically raised tripe?
Carolyn Graff says
Yes, we all need to be eating organ meats–they are the most nutrient-dense foods of all, and our best sources of fat-soluble vitamins. We would love for you to contribute a recipe for beef tripe.
Elissa Hirsh says
I actually like liver and it goes so well with bacon. This sounds great. But I have no idea what a terrine vessel is. What can be used as a substitute? I have a kind of deep box shaped Corningware piece. Would that work? Or a small loaf pan?
Susie Zahratka says
I’m honestly not sure. If you look on Amazon or google “terrine mold”, you will find several options. You can also go to my blog (listed in the bio above) to see what I used. You do need something that can be covered for the majority of the cooking time.
[Here is a direct link to the original article]
Sandrine Perez says
Thank you so much for contributing this recipe, Susie! I have shared it in a number of places on Facebook and it has been well-received!
Susie Zahratka says
This sounds delicious but I’m curious is pork liver a good quality liver? I’ve always heard pork being considered a “dirty” animal