This rich pork terrine recipe is beautifully balanced by classic partners of apricot, nutmeg and brandy. A terrine is always better served at room temperature with crusty bread. Ask your butcher to mince the belly and back fat for you

Chop the apricots and place in a bowl with the brandy to soak overnight
Place the pork liver in a food processor and blitz until smooth. Add the egg and pulse to combine. Pour the liver mixture into a bowl, add all the remaining ingredients and mix thoroughly
Preheat the oven to 165˚C/gas mark 3.5. Pour the mix into a terrine mould and level out. Tap a few times to release any air bubbles. Place in a bain-marie in the preheated 1 1/2 hours
Making a bain-marie for the oven
If you don't have a bain-marie, you can make one. Preheat the oven to 180°C and fill a roasting tin to halfway with water, before placing the cappuccino cup in the water and the roasting tin in the oven
Remove from the oven, allow to cool and place in the fridge to set. Turn out of the mould, slice and allow to come to room temperature. Serve with some toasted sourdough or your favourite bread
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Wine Matching

Find out why we suggest matching this Pork terrine recipe with a medium and round red wine, or a light and crisp white wine


Pork and apricot terrine


  1. Terrine mould
  2. Food processor or blender

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Marcello Tully's pork terrine recipe will be a real treat for pork connoisseurs. Serve with some warm, crusty bread and all will be right with the world