Pork and Almond Terrine

Cook time 2 hours
Servings 4-8


1kg pork mince (not too lean)

200g chicken livers minced

250g pancetta, thinly long sliced

1 large garlic clove, finely chopped

2 tsp fresh lemon thyme, chopped

¼ cup fresh parsley, finely chopped

1 tsp. 4 spice powder (even amounts of nutmeg, white pepper, cinnamon & cloves)

3 tsp. salt

1 tbs. port

85g almonds, roughly chopped

1½ tsp fennel seeds, toasted

Pork and Almond Terrine


Preheat oven to 170C.

Line a 10x22cm (or close to) loaf tin with baking paper. Make sure the piece of baking paper is large enough that you can fold it back over the terrine. Place the pancetta along the bottom of the lined loaf tin.

In a large bowl place all of the ingredients plus leftover pancetta. Mix well with hands and season with salt and pepper. To taste for seasoning, fry a small patty (size of a 20 cent piece) of the mixture in a pan and taste. Adjust seasoning if needed.

Place the mixture in to the lined loaf tin. Press the mixture in firmly to get a flat result.

Fold excess baking paper over the terrine and cover with foil.

Place terrine in a baking dish. Fill the baking dish with hot water, coming halfway up the sides of the loaf tin. Bake for 90 minutes.

Once finished baking, remove terrine from the oven and baking dish. Leave foil on then place a heavy weight on top of the terrine. Once the terrine has cooled to room temperature, place in the refrigerator overnight.

Remove from tin when ready to serve.