- 2 and 1/2 lbs. cubed pork shoulder
- 10 oz. medium diced pork fat
- 4 oz. diced bacon
- 6 fl. oz. crème fraiche
- 1 and 1/2 whole eggs
- 1 and 1/2 Tbsp. minced shallot
- 1 and 1/2 garlic cloves sliced
- Parsley to taste
- Thyme to taste
- 1 and 1/2 tsp. black pepper
- 3 Tbsp. kosher salt
- 1/8 tsp. TCM
- Pistachio and golden raisins
Re-plump raisins and nuts with warm water. Prepare terrine mold with sliced bacon overlapping the sides. Thoroughly chill pork and fat, toss with salt and pepper. Using small die, grind pork and fat into large bowl. Mix 1/4 in food processor. Combine crème fraiche and egg, then add garlic, shallot, and herbs. Then mix minced bacon, ground pork, salt, pepper, nuts and raisins by hand. Then add crème fraiche mixture into pork mixture by hand until thoroughly mixed. Place into terrine mold and bake in a boiled water bath until internal temperature is 150 degrees. Remove pate from terrine mold and drain any liquid off. Return pate to terrine mold. Quick chill in ice bath for 2 hours. Transfer to cooler and chill overnight.
Variation: 1/3 cup packed pitted prunes soaked overnight in Armagnac, then drained, chopped, and added to crème fraiche mixture. 1 tsp. chopped drained green peppercorns, 1 and 1/2 Tbsp. Armagnac. Very important. When done, remove pate from terrine mold after removing from oven.