Jonathan Thauberger’s Pork Terrine
Chef Thauberger recommends measuring ingredients with a scale so everything is exact, hence the weights in this recipe.
Makes 1 terrine
1 kg ground pork
25 g kosher salt or sea salt
15 g roasted garlic, mashed
2 g each fresh basil, lemon thyme, oregano
2 oz marsala wine or like
1/2 cup dry fruit, such as cranberries
Mix all together well. Press into a greased terrine pan, or narrow loaf pan. Bake in bain marie in a 250 degree oven to internal temperature of 155, about 1 ½ hours. Chill and serve cold with soft bread, chutney, pickles and pickled red onions.
