How to make a pork pistachio loaf
We've all heard about the simple pleasures of a meatloaf, and now it's time to create that from your own home. This recipe from Nickeldime River Valley is anything but humble — featuring a tantalising French terrine of pork and pistachios, weaved in with fresh herbs and copious pours of cognac and wine. Take it from us, this could be your new favourite go-to for last minute potlucks. There will always be more to go around with a sizeable loaf like this.
Pork and pistachio terrine: Here's what you need
800g Pork Shoulder, coarsely minced
140g Pork Back Fat, coarsely minced
1 Onion, finely chopped
2 Garlic Cloves, finely chopped
¼ bunch Flat-Leaf Parsley Leaves, coarsely chopped
¼ bunch Thyme Leaves, finely chopped
75ml White Wine
1 tbspn Cognac
Pork and pistachio terrine: How to make it
1. Mix all ingredients except the salt, pepper and bacon in a bowl and mix thoroughly, cover and refrigerate overnight.
2. The next day, season the mixture with salt and pepper. Then fry a small piece to check the seasoning.
3. Line a loaf baking tin with the bacon ensuring to cover the bottom and sides evenly and allowing overlap for the top. Press the seasoned pork mixture in firmly until it is above the top of the mold by around 1cm.
4. Fold the bacon overhang on top of the pork mixture, then cover with baking paper then wrap the top in aluminium foil.
5. Place in a water bath filled with hot water halfway up the side of the loaf baking tin into a 220°C oven for 15 minutes.
6. Reduce temperature to 140dc and cook until a thermometer comes out reading between 65-70°C when placed in the centre of the tin.
7. Remove from water bath, place on a tray and press under a heavy weight (2-3kg) in the refrigerator overnight.
8. Unmold the next day by heating the sides of the tin with a blow torch or by placing into boiling water.
9. Slice and serve individually or as a whole for guests to help themselves. Serve with toasted sourdough, pickles and Dijon mustard.
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