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pork shoulder veal shoulder bacon salt garlic fennel seeds whole black peppercorns coriander seeds egg heavy cream
Viewed: 36 - Published at: 8 years agoIngredients
- 2 pounds pork shoulder, with some fat, cut into chunks
- 1 pound veal shoulder or leg, but into chucks
- 6 slices good bacon
- Salt
- 5 cloves garlic
- 1 tablespoon fennel seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon coriander seeds
- 1 egg
- 1/2 cup heavy cream
Method
- 1. Heat oven to 350 degrees. Put half the meat in a food processor and pulse to chop; pieces should be between 1/4 inch and 1/2 inch in diameter. Remove to bowl.
- 2. Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with chopped meat and cream. If you like, make a tiny burger, saute it and taste, then adjust sesoning.
- 3. Pack mixture into a 10 X 3 inch terrine or a 9 X 5 bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.
