Pork terrine - delicious. magazine

Ingredients

• 1 tbsp olive oil, plus extra for greasing
• 220g shallots, finely chopped
• 550g pork shoulder, minced by your butcher or chopped into small pieces and pulsed in a food processor
• 200g smoked streaky bacon, chopped, then pulsed in a food processor
• 350g sausagemeat
• 4 tbsp port
• Small bunch of fresh thyme, leaves picked and chopped
• Bunch of fresh parsley, leaves finely chopped
• ½ tsp ground allspice
• ¼ tsp ground cloves
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 3 garlic cloves, finely chopped
• 25 dried juniper berries, crushed
• 130g pistachios, roughly chopped
• 225g rindless streaky bacon rashers