Pork and pistachio terrine
Terrine is a dish originating in France, similar to pâté, but with a slightly less creamy consistency. The terrine can consist of meat, vegetables or fish. Traditional terrines are baked in a so-called water bath, however, cold terrines are made from, for example, grilled vegetables or salmon, and do not require baking. Terrine is served cold, so it is perfect as a snack or appetizer.
Below you will find a recipe for pork terrine with pistachios. It is a terrine full of meat, because in addition to minced pork, it also contains a large amount of smoked bacon. Pistachios turned out to be a great complement to the meat, they not only look great in the terrine, but also give it an interesting taste. I recommend serving this terrine with gherkins and mustard.
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Ingredients for pork and pistachio terrine.
- 1 kg minced pork
- 50 g pistachio nuts
- 100 g shallots
- 150 ml dry white wine
- 1 egg
- 1,5 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 tablespoon of butter
- 400 g smoked bacon strips (22 strips)
How to make pork and pistachio terrine.
Put the pistachios in a bowl, pour boiling water over it and set aside for 15 minutes. After that, pour off the water and remove the skin from the nuts.
Peel the shallots, chop them finely and put them in the pan with the butter. Fry on a low heat for 3-4 minutes.
Place the minced meat in a bowl, add the wine and knead with your hand for 5 minutes. The meat should soak up the wine and the whole thing should get fairly well aired. Then add salt, pepper, egg, fried onion and pistachios and knead very well.
Line the baking tin with baking paper and place the bacon slices in it. The mold should be very carefully covered with bacon and it should also extend slightly beyond its edges. Then put the meat mass into the pan, put the bacon slices towards the center, so that they completely cover the meat. Place a metal roasting pan filled with water on the bottom of the oven. Preheat the oven to 160 degrees Celsius and once hot, put the terrine. Bake the terrine for 1 hour and 30 minutes. Allow the baked terrine to cool down before slicing.
Good to know when making pork and pistachio terrine.
The smoked bacon strips should be very thin and long. It is best to go for ready-made, sliced bacon.
I used a silicone baking pan measuring 35 by 12 centimeters.
Do you like dishes made with pork? If so, try our recipe for Pork leg baked with rhubarb.
I know I am an odd ball, but I don’t like bacon. Can I just spoon the meat mixture into a loaf pan lined with parchment paper and bake? Dziekuje i pozdrawiam <3
🙂 I get it, not everyone likes bacon. I have never made this terrine without bacon but it’s worth giving it a go. And what about replacing it with some Parma ham? Pozdrawiam 🙂