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Chicken and pork terrine
Chicken and pork terrine
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Prep Time:
1470 minutes
Cook Time:
110 minutes
Total Time:
1580 minutes
Delicious pork and chicken terrine with Chinese five spice, pistachios, and prosciutto. Chill for 5 days. Start preparing 2 days in advance.
Ingredients:
  • 10 thin slices prosciutto
  • 1.2kg pork belly, skin removed, minced (see Notes)
  • 3 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 1 tsp five spice powder
  • 60ml brandy
  • 75g pistachio
  • 180g chicken breast, cut into long strips
  • Toasted baguette slices, to serve
  • Cornichons, to serve
  • Micro herbs, to serve
Instructions:
  • Preheat the oven to 190C. Use 8 slices of prosciutto to line a 1L (4-cup) loaf pan, letting some hang over the edges and save 2 slices for the top. In a bowl, mix together pork, garlic, egg, five spice, brandy, and pistachios.
  • Layer half the pork mixture at the bottom of the pan, arrange chicken pieces on top, then top with the remaining pork mixture. Fold over the prosciutto slices, place the reserved slices on top, cover with foil, and set the loaf pan in a roasting pan. Add boiling water halfway up the sides. Bake at 130C for 20 minutes, then reduce heat and bake for another 1 1/2 hours. Cool slightly, place a piece of cardboard on top, weigh down with cans, and chill overnight.
  • Remove the terrine from the mold and wrap it securely in plastic wrap. Refrigerate for an additional 24 hours.
  • Garnish terrine slices with micro herbs and serve with baguette and cornichons.

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