Terrine of pork

Recipe for "Pork Pate":

Terrine of pork


  • 1.2 kg of pulp of pork leg
  • 400 g of fatty bacon
  • 1 large green apple
  • 7-10 thick feathers green onions (white part only)
  • juice of half a lemon
  • salt, freshly ground black pepper and allspice

cooking time

36 h

Number of servings


The complexity of cooking





Lunch, Dinner


oven / oven

Step by step recipe for cooking

Step 1

Flesh of pork ham cut into small pieces, and then chop very finely saber or two heavy knives. Do not use the grinder! How can smaller kubikaminarezhte brisket.

Step 2

Apple peel and core, cutvery small cubes, sprinkle with lemon juice. The white part of the stalks of green onions, cut in half lengthwise, then cut into very thin half-rings and add to apple.

Step 3

Mix in a large bowl, all kinds of meat, apple and onion. Season with black pepper and fragrant. Thoroughly knead minced hands. Cover with foil and refrigerate for 8 hours.

Step 4

Rectangular Cover the cake pan with parchment. Season the beef with salt, mix well and place in a form. Close the form of a triple layer of foil more tightly as possible.

step 5

Put the form in a deep pan, pour inso much water that it reaches to the middle of the form. Put in a preheated 160-170 ° C oven for 2 hours. Make sure that the water level was not lower than 1/3 of the form, if you want, just blow cold water.

step 6

Of the finished paste should follow clear juice, and its krayadolzhny keep up with the edges of the form. Let cool, refrigerate under oppression for 24 hours. Serve pate komnatnoytemperatury.

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