1 loaf, about 10 servings
- disposable gloves
- 1 10-by-4-by-4-inch terrine mold
- digital probe or instant-read thermometer
- 2 pieces pork caul fat or 1 pound bacon or thinly sliced back fat
- 2 pounds boneless pork shoulder, ground
- 1/2 pound pork liver, ground
- 1 small shallot, minced
- 2 grams freshly ground black pepper
- 1 gram freshly ground white pepper
- 1 clove, ground fine
- 2 grams powdered ginger
- 22 grams kosher salt
- 1 gram pink curing salt
- 1 large egg
- 2 big pinches finely chopped rosemary
- 2 big pinches finely chopped thyme
Preheat the oven to 275 degrees F. Line the terrine mold with the caul fat. Set aside.
Combine all the remaining ingredients in a large bowl and mix well with gloved hands. Press the mixture firmly into the lined mold, making sure there are no air pockets.
Place the mold in a large deep roasting pan and add enough cold water to the pan to come halfway up the sides of the mold (you’re making a water bath). Carefully place the pan in the oven and cook until the center of the terrine registers 150 degrees F, 1½ to 2 hours. Remove the pan from the oven and allow the terrine to cool in the water bath for 2 hours at room temperature.
Remove the mold from the water bath and place a baking sheet on top of it. Weight it down with a couple of heavy cans or a cast-iron skillet. Refrigerate the terrine overnight. The next day, remove the weights and the baking sheet. Carefully run a butter knife around the sides of the terrine mold, invert onto a platter, and thump it gently with the back of your hand to release the pâté. Slice and serve it cold, or wrap it tightly in plastic wrap; it will keep for about two weeks in the fridge. Do not freeze it, please.
Find this recipe and more in The Meat Hook Meat Book, by Tom Mylan (Artisan Books, 2014); Photographs by Michael Harlan Turkell; Illustrations by Kate Bonner.