250g pork shoulder, minced
250g pork neck, minced
225g pork liver, pureed
225g pork fats, minced
18 slices pancetta
2 French shallots, finely diced
1 tbs. thyme leaves chopped
1/2 bunch parsley
1 tsp French four spice
1 1/2 tbs. cognac
good pinch salt and white pepper
1 eggs, lightly beaten
1 handful of pistachios, roughly chopped
Combine all the pork together in a large bowl with the shallots, thyme, parsley, four spice and cognac. Cover with cling wrap and put in the fridge for three hours to marinate.
Now add the salt (be generous) and pepper, egg and the pistachios and mix well.
Pre heat the oven to 140C.
Line the terrine pan (or loaf tin) with the pancetta, but leave enough hanging over the sides to cover the terrine later. Fill the terrine with the meat mixture, placing the meat in firmly. Fold the pancetta over the mixture and tuck in the sides. Place the terrine in a bain-marie, filled 1/2 way with water and cook in the oven for 31/2 hours.
Allow it to cool completely and refrigerate. It will taste even better if eaten 2-3 days after cooking.
Serve with baby cornichon, mustard and lots of crusty bread.