Ingredients
3 pounds pork shoulder
2 pounds fatback
1 pound chicken livers, cleaned (or pork if available)
½ cup white wine
½ cup brandy
1 onion, minced
1 tablespoon puréed garlic
Pinch of sugar
1 cup parsley, chopped
9 teaspoons salt
10 teaspoons white pepper
3 1/2 teaspoons sel rose (pink salt)
2 teaspoons 4-spice
1 cup pistachios
Directions
- Cube the pork, fat, and livers.
- In a small saucepot, combine wine, brandy, and onion. Reduce to a glaze. Refrigerate.
- When the reduction is cool, coat the meat with the glaze and herbs. Refrigerate overnight.
- Partially freeze the meat mixture.
- Grind on medium die. (If you don’t have a meat grinder, ask your butcher to grind your meat at purchase.)
- In a stand mixer, paddle until pâté becomes tacky in texture, then fold in pistachios.
- Pack into a terrine mold lined with plastic wrap. Cover with foil.
- Place terrine in a water bath (a roasting pan that has enough warm water to cover the terrine at least halfway up). This will ensure even cooking.
- Bake at 325 degrees until 145 internally(roughly 2-2 1/2 hours).
- Serve chilled with pickles and mustard. It also makes a great sandwich.
