Terrine of Pork, Dried Cherry & Pistachio
(excellent with 2010 Zinfandel)
Note: The mixture for this recipe should be prepared a day in advance & the cooked terrine should be refrigerated 1 to 3 days before serving.
1 tsp. coriander seeds
2 tsp red chili flakes
2 bay leaves
1/2 tsp Chinese 5-spice powder
2 teaspoons dried thyme
2 garlic cloves
2-1/2 lb ground pork butt (medium grround)
1/2 lb pork fat (medium ground)
2 Tbsp salt
1 tsp pepper
1/4 cup sugar
1 cup dried cherries, chipped
1 cup pistachios, toasted (bake raw pistachios on a baking sheet at 350 degrees for 8 to 10 minutes)
In a spice grinder, combine the Chinese 5-spice mixture, chili flakes, by leaves, clove, & thyme. Grind to fine powder.
In a large bowl, combine the ground pork, pork fat, all the ground spices, & the salt, pepper, sugar & cherries. Mix well, being careful not to overwork but ensuring the spices get evenly mixed throughout. Put in the refrigerator for 24 hours or more.
Toast the coriander seeds in a small pan on the stove until they start to pop a little. Remove from heat & add the Chinese 5-spice powder & let the heat of the pan warm it up.
Line a loaf pan with cellophane wrap. Place 1/4 of the meat mixture & press firmly. Layer 1/2 cup of toasted pistachios & press gently int the mixture. Layer the remainder of the meat/cherry mixture. Press down into loaf pan. Seal the terrine loaf firmly with cellophane wrap.
Preheat oven to 300 degrees. Prepare a bain marie (a water bath). The waterbath should cover 2/3 to 3/4 side of the terrine sides. Bake in oven. Monitor the bath with a thermometer, being careful to ensure the water stays at a constant 170 degrees. Cook at 300 degrees for 1-1/2 hours.
Remove terrine from water bath & allow to rest at room temperature until the interal temperature drops to 90 degrees. Refrigerate 1 to 3 days before serving to mellow flavors.