Pork Head Terrine
A charcuterie-inspired pork terrine that tastes like French chalkboard bistro but cooks in one skillet. Tender braised pork, aspic, and herbs pressed into a loaf — slice, toast, and serve with cornichons.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 1 lb pork shoulder, boneless, cut into 1-inch chunks
- 2 cups chicken or pork broth
- 1 tbsp gelatin powder (unflavored)
- 2 tbsp fresh thyme and parsley, chopped
- 1 medium shallot, minced
- 2 tbsp whole grain mustard
Instructions
- 1
Heat olive oil in a heavy skillet over medium-high. Add pork chunks and brown, stirring occasionally, until edges caramelize, ~5 minutes.
- 2
Pour broth over pork. Add shallot and thyme. Simmer covered for 12 minutes until pork is tender and broth reduces slightly.
- 3
Dissolve gelatin in 3 tablespoons cold water, then stir into hot broth. Remove from heat and let cool 2 minutes.
- 4
Stir in mustard and chopped parsley. Season with salt and pepper to taste.
- 5
Pour mixture into a loaf pan lined with plastic wrap. Cover and chill 4 hours or overnight until set firm.
- 6
Unmold onto a cutting board, slice 1/2-inch thick, and serve cold or toast lightly in a skillet until golden.
Tools you’ll need
- 12-inch heavy skillet with lid
- loaf pan
- plastic wrap
- cutting board
- knife
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