SAGE, THYME & TRIPLE PORK TERRINE

LAYER THE TERRINE WITH PANCETTA READY FOR THE LOVELY PORK, SAGE TERRINE MIX

LOVE  IT, BORROWED A KERB STONE FROM THE DRIVEWAY FOR THIS TO PRESS DOWN AND  MAKE THE TERRINE PERFECT

WONDERFUL BEAUTIFUL MOIST TERRINE FOR CHRISTMAS, THE PANCETTA BASTED THE PORK, SAGE AND SPICES WHILE IT SLOWLY COOKED IN IT'S BAIN MARIE

TERRINE PORK MIX

300g pancetta rashers

500g pork shoulder diced

100g pancetta diced

100g minced belly pork

3 sage leaves chopped

1 sprig thyme

pinch of mace

pinch of cayenne

pinch salt and black pepper

pinch white pepper

In a terrine dish or a loaf tin, layer the pancetta like a blanket for the pork mix.. Take the pork shoulder, pancetta, belly pork, sage, thyme, mace, cayenne, salt and pepper mix well and then press firmly into the terrine, fold over the hanging pancetta to create a neat wrapped parcel and place the terrine lid on.  Take a deep roasting tin, place the terrine into the roasting tin and half fill with boiling water, place in a pre heated oven, 180 degrees for approx 1 hour.

Rest once cooked till cooled.  Place a heavy item or two on top of the cooked terrine to press down, this will compact the meat and make a perfect juicy terrine, leave this weight on for at least 12 hours.

To remove the terrine, place back in the roasting tin and pour in some boiling water just to cover the bottom of the dish, slide a knife around the edge and turn upside down onto a board.