Prep 0 mins
Cook 1 hr
This is from the New York Times. I'm putting this here for safe keeping. I probably won't use fennel seeds since I don't like them.
- 2 lbs pork shoulder, with some fat, cut into chunks
- 1 lb veal shoulder or 1 lb veal shank, cut into chunks
- 6 slices bacon, not too fatty
- 5 garlic cloves
- 1 tablespoon fennel seed
- 1 tablespoon whole black peppercorn
- 1 tablespoon coriander seed
- 1 egg
- 1⁄2 cup heavy cream
- Heat oven to 350°F Put half the meat in a food processor and pulse to chop. The pieces should be between 1/4 inch and 1/2 inch in diameter. Place in a bowl and set aside.
- Add remaining meat, half the bacon, a healthy pinch of salt, garlic, remaining spices and egg to food processor and grind to a finer texture. Combine with the reserved chopped meat and cream. If you like, make a tiny burger, sauté it and taste, then adjust seasoning if necessary.
- Pack mixture into a 10-by-3-inch terrine or a 9-by-5-inch bread pan or a similar vessel. Cover with remaining bacon. Bake at least an hour, or until mixture is bubbly and juices run clear. Cool on a rack, then refrigerate. Skim fat if you like, slice and serve at room temperature.