Pitcairn Island-style Pork Terrine

Ingredients

In this Pitcairn Island adaptation, the traditional Swedish Kalvsylta is transformed into a tropical delight. The original dish typically uses veal, but we substitute it with pork to suit the availability of ingredients on Pitcairn Island. The addition of pineapple and coconut gives the terrine a distinct island flavor, while the use of local spices and herbs adds a unique twist to the dish. We alse have the original recipe for Kalvsylta, so you can check it out.

• 2 pounds (900g) pork shoulder, boneless and skinless 2 pounds (900g) pork shoulder, boneless and skinless
• 1 cup (240ml) pineapple juice 1 cup (240ml) pineapple juice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 1/4 cup (60ml) fresh cilantro, chopped 1/4 cup (60ml) fresh cilantro, chopped
• 1/4 cup (60ml) fresh mint, chopped 1/4 cup (60ml) fresh mint, chopped
• 1/4 cup (60ml) fresh parsley, chopped 1/4 cup (60ml) fresh parsley, chopped
• 1/2 cup (120ml) breadcrumbs 1/2 cup (120ml) breadcrumbs

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a large bowl, combine the pork shoulder, pineapple juice, coconut milk, onion, garlic, ground ginger, allspice, dried thyme, salt, black pepper, and cayenne pepper. Mix well to ensure the pork is evenly coated with the marinade. Let it marinate in the refrigerator for at least 2 hours, or overnight for best results.
3. 3.
   Remove the pork from the marinade and transfer it to a baking dish. Reserve the marinade for later use.
4. 4.
   Bake the pork in the preheated oven for 2 hours, or until it reaches an internal temperature of 160°F (71°C).
5. 5.
   While the pork is baking, strain the reserved marinade into a saucepan and bring it to a boil. Reduce the heat and let it simmer for 10 minutes to create a flavorful sauce.
6. 6.
   Once the pork is cooked, remove it from the oven and let it cool slightly. Then, shred the pork using two forks.
7. 7.
   In a large mixing bowl, combine the shredded pork, lime juice, fresh cilantro, mint, parsley, and breadcrumbs. Mix well until all the ingredients are evenly incorporated.
8. 8.
   Line a loaf pan with plastic wrap, leaving enough overhang to cover the top of the terrine. Transfer the pork mixture into the loaf pan, pressing it down firmly to remove any air pockets.
9. 9.
   Fold the plastic wrap over the top of the terrine, ensuring it is tightly sealed. Place a weight on top of the terrine to compress it. Refrigerate for at least 4 hours, or overnight.
10. 10.
    To serve, remove the terrine from the loaf pan and unwrap the plastic wrap. Slice the terrine into thick slices and serve with the reserved sauce on the side.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for maximum flavor and tenderness.
• Pineapple juice — Opt for unsweetened pineapple juice to balance the sweetness of the dish.
• Coconut milk — Use full-fat coconut milk for a creamy texture and rich flavor.
• Lime juice — Freshly squeezed lime juice will provide a vibrant citrusy taste.
• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors throughout the terrine.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper.
• Serve the terrine with a side of tropical fruit salsa for an extra burst of flavor.
• Experiment with different herbs and spices to customize the terrine to your taste.
• Make sure to tightly seal the terrine with plastic wrap to maintain its shape during chilling.
• Allow the terrine to come to room temperature before serving to enhance the flavors.

Serving advice

Serve the Pitcairn Island-style Pork Terrine chilled or at room temperature. Accompany it with a side of the reserved sauce and garnish with fresh herbs for an appealing presentation.

Presentation advice

To elevate the presentation, garnish the terrine with thinly sliced lime wheels and sprigs of fresh herbs. Serve it on a platter adorned with tropical leaves for a touch of island-inspired elegance.