Swedish-style Pork Terrine with Pickled Vegetables

Ingredients

• 1 kg (2.2 lbs) ground pork 1 kg (2.2 lbs) ground pork
• 200g (7 oz) bacon, finely chopped 200g (7 oz) bacon, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 2 tsp ground allspice 2 tsp ground allspice
• 1 tsp ground nutmeg 1 tsp ground nutmeg
• 1 tsp ground black pepper 1 tsp ground black pepper
• 2 tsp salt 2 tsp salt
• 2 eggs 2 eggs
• 200ml (7 fl oz) heavy cream 200ml (7 fl oz) heavy cream
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 250ml (1 cup) white vinegar 250ml (1 cup) white vinegar
• 250ml (1 cup) water 250ml (1 cup) water
• 2 tbsp sugar 2 tbsp sugar
• 1 tsp salt 1 tsp salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large bowl, combine the ground pork, chopped bacon, onion, garlic, allspice, nutmeg, black pepper, salt, eggs, and heavy cream. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Line a loaf pan with parchment paper and pour the pork mixture into the pan. Smooth the top with a spatula.
4. 4.
   Place the loaf pan in a larger baking dish filled with hot water, creating a water bath.
5. 5.
   Bake in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 70°C (160°F).
6. 6.
   While the terrine is baking, prepare the pickled vegetables. In a saucepan, combine the white vinegar, water, sugar, and salt. Bring to a boil, stirring until the sugar and salt are dissolved. Remove from heat and let the mixture cool.
7. 7.
   Place the sliced carrots, cucumber, and red onion in a glass jar or bowl. Pour the cooled pickling liquid over the vegetables, ensuring they are fully submerged. Let the vegetables pickle in the refrigerator for at least 1 hour.
8. 8.
   Once the terrine is cooked, remove it from the oven and let it cool completely. Place a weight on top of the terrine to compress it while it cools.
9. 9.
   Once cooled, remove the terrine from the loaf pan and slice it into thick slices.
10. 10.
    Serve the Swedish-style Pork Terrine with the pickled vegetables on the side. Enjoy!

Treat your ingredients with care...

• Ground pork — Use lean ground pork for a healthier option.
• Allspice — If you don't have ground allspice, you can substitute it with a combination of ground cinnamon, cloves, and nutmeg.
• Pickled vegetables — Feel free to experiment with different vegetables such as radishes or bell peppers for additional flavors and textures.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the pork mixture.
• Serve the terrine with lingonberry jam for a traditional Swedish accompaniment.
• Make sure to slice the terrine when it is completely cooled to achieve clean and neat slices.
• The pickled vegetables can be made in advance and stored in the refrigerator for up to a week.
• Garnish the dish with fresh dill or parsley for an extra touch of freshness.

Serving advice

Serve the Swedish-style Pork Terrine with freshly baked crusty bread, crispbread, or rye crackers. Accompany it with a side of lingonberry jam and the tangy pickled vegetables for a complete and authentic Swedish experience.

Presentation advice

Arrange the sliced terrine on a platter, garnished with sprigs of fresh dill or parsley. Place the pickled vegetables in a separate bowl or jar, allowing guests to serve themselves. Serve the lingonberry jam in a small dish alongside the terrine. The vibrant colors of the dish and the contrasting textures will make it visually appealing.