Traditional Vietnamese Pork Terrine

Ingredients

In this English adaptation, we have incorporated traditional English herbs like thyme and rosemary to enhance the flavor profile of the dish. Additionally, the cooking technique has been adjusted to slow-cook the pork, resulting in a tender and succulent terrine. The dish is served chilled, which is a departure from the traditional Vietnamese Thịt đông that is often served at room temperature. We alse have the original recipe for Thịt đông, so you can check it out.

• 1 kg (2.2 lbs) pork shoulder, minced 1 kg (2.2 lbs) pork shoulder, minced
• 200g (7 oz) pork fat, minced 200g (7 oz) pork fat, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tbsp ginger, grated 2 tbsp ginger, grated
• 2 tbsp fish sauce 2 tbsp fish sauce
• 1 tsp black pepper 1 tsp black pepper
• 1 tsp salt 1 tsp salt
• 1 tsp sugar 1 tsp sugar
• 1 tsp dried thyme 1 tsp dried thyme
• 1 tsp dried rosemary 1 tsp dried rosemary
• 4 gelatin sheets 4 gelatin sheets
• 500ml (2 cups) chicken stock 500ml (2 cups) chicken stock

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 30g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork shoulder, minced pork fat, garlic, ginger, fish sauce, black pepper, salt, sugar, thyme, and rosemary. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Line a terrine mold with plastic wrap, ensuring that there is enough overhang to cover the top of the terrine later.
3. 3.
   Press the pork mixture firmly into the terrine mold, ensuring there are no air pockets.
4. 4.
   Place the gelatin sheets in a bowl of cold water and let them soften for about 5 minutes.
5. 5.
   In a small saucepan, heat the chicken stock over medium heat until hot but not boiling.
6. 6.
   Remove the gelatin sheets from the water and squeeze out any excess water. Add the gelatin sheets to the hot chicken stock and stir until completely dissolved.
7. 7.
   Pour the gelatin mixture over the pork mixture in the terrine mold, ensuring it covers the entire surface.
8. 8.
   Fold the plastic wrap over the top of the terrine to seal it.
9. 9.
   Place the terrine in the refrigerator and let it chill for at least 6 hours or overnight.
10. 10.
    Once chilled and set, remove the terrine from the mold by gently pulling on the plastic wrap.
11. 11.
    Slice the terrine into thick slices and serve chilled.

Treat your ingredients with care...

• Pork shoulder — Choose a well-marbled cut of pork shoulder for a moist and flavorful terrine.
• Gelatin sheets — Make sure to soften the gelatin sheets in cold water before adding them to the hot chicken stock to ensure proper dissolution.

Tips & Tricks

• For added flavor, you can add finely chopped onions or shallots to the pork mixture.
• Serve the terrine with crusty bread, pickles, and mustard for a complete English-style charcuterie board.
• Experiment with different herbs and spices to customize the flavor profile of the terrine.

Serving advice

Serve the pork terrine chilled as an appetizer or as part of a charcuterie platter. Accompany it with crusty bread, pickles, and mustard for a delightful combination of flavors and textures.

Presentation advice

To enhance the presentation, garnish the sliced terrine with fresh herbs such as thyme or rosemary. Serve it on a wooden board or a decorative platter for an elegant touch.