Pork, Pistachio, and Apricot Terrine
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Cooking tools:
- Meat grinder
- Spice grinder
- Food processor
- Terrine mold
- Instant-read thermometer
- Saute pan
- Pan
- Mixing bowl
- Roasting pan
- Oven
- Stove
- Refrigerator
- Airtight container
- Plastic wrap
- Aluminum foil
- Measuring spoon
- Spatula
- Spoon
Ingredients
- 1 teaspoon ground white pepper
- ½ teaspoon sweet smoked paprika
- 2 bay leaves, ground
- ¼ teaspoon ground thyme
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 18 ounces/510 grams pork shoulder, cut into 1-inch cubes
- 12 ounces/340 grams skinless pork belly, cut into 1-inch cubes
- 1 tablespoon/15 grams kosher salt
- 1 tablespoon/15 grams freshly ground black pepper
- 2 teaspoons pâté spice mix, see below
- 1 tablespoon clarified butter, lard, or neutral oil
- 2 tablespoons minced shallot
- 2 tablespoons garlic, microplaned
- 1 cup/240 milliliters Madeira
- 2 large egg whites
- ½ cup/120 milliliters chilled heavy whipping cream
- 1 cup/240 grams shelled pistachios
- 1 cup/240 grams diced, dried apricot
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