An easy, delicious Pistachio Terrine recipe
Pistachio pork terrine is a must-make for cooks who love dishes that are both simple and sophisticated. Ideal for family dinners or festive buffets, it marries tender pork and liver with the subtle crunch of pistachios.
The nuts add a gentle crunch and a pop of vibrant green, giving each slice both texture and elegance. Because the terrine can be made ahead, it delivers perfectly balanced flavors with minimal last-minute fuss—beauty and taste in every bite.
Terrines—deliciously diverse
The terrine, an iconic dish of traditional charcuterie, is firmly rooted in French culinary heritage and is a staple at convivial gatherings and festive tables. Whereas pâté is typically fine and velvety, a terrine has a heartier, more rustic texture that lets you see—and taste—each component.
Traditionally, terrines were devised to preserve meat and ensure no part went to waste—the liver, for instance, stars in this pheasant terrine. Our pistachio pork version honors that heritage while adding a contemporary twist: emerald nuts that provide both crunch and eye-catching color.
Tip for the perfect Pistachio Pork Terrine
To purge the liver, soak it in salted water or milk for about 30 minutes, changing the liquid if necessary. This step draws out impurities and any residual blood.
Feel free to use this base with other meats and experiment with add-ins like raisins, nuts, or mushrooms—just keep the original ratios for the remaining ingredients.
This recipe was shared by Marie Demeure; discover more of her dishes in her Facebook group.
Pork and Pistachio Terrine
Equipment
- 2 terrines
Ingredients
- 1 kg pork shoulder finely ground
- 500 g fatback finely ground
- 500 g pork liver purged, then ground with the other meats
- 500 ml whole milk
- 80 g potato starch
- 3 whole eggs
- 400 g unsalted pistachios
- 45 g fine sea salt
- 6 g white pepper freshly ground
- 6 g garlic powder
- 3 g quatre épices spice blend
- 3 g freshly grated nutmeg
Procédé
- In a large bowl, combine the pork shoulder, fatback, and pork liver with the milk, potato starch, eggs, and pistachios.1 kg pork shoulder, 500 g fatback, 500 g pork liver, 500 ml whole milk, 80 g potato starch, 3 whole eggs, 400 g unsalted pistachios
- You should end up with about 3 kg of mixture.
- Season with the salt, white pepper, garlic powder, quatre épices, and nutmeg.45 g fine sea salt, 6 g white pepper, 6 g garlic powder, 3 g quatre épices spice blend, 3 g freshly grated nutmeg
- Line two terrine molds with strips of fatback; if you don’t have bard, simply brush the molds with sunflower or peanut oil.
- Shape the mixture into balls, then slap each one into the mold to expel any air pockets.
- Pack the mixture firmly to the rim of the molds.
- If you have caul fat, lay it over the top; otherwise, moisten the surface and smooth it down well.
- Preheat the oven to 150 °C.
- Place the terrines in a bain-marie and bake at 110 °C until the internal temperature reaches 72 °C.
- Remove from the oven, let cool to room temperature, then refrigerate for 24 hours.
- The next day, pour a thin layer of aspic over the terrine and garnish as desired.
Notes
Nutrition
Pork and Pistachio Terrine
Equipment
- 2 terrines
Ingredients
- 1 kg pork shoulder finely ground
- 500 g fatback finely ground
- 500 g pork liver purged, then ground with the other meats
- 500 ml whole milk
- 80 g potato starch
- 3 whole eggs
- 400 g unsalted pistachios
- 45 g fine sea salt
- 6 g white pepper freshly ground
- 6 g garlic powder
- 3 g quatre épices spice blend
- 3 g freshly grated nutmeg
Procédé
- In a large bowl, combine the pork shoulder, fatback, and pork liver with the milk, potato starch, eggs, and pistachios.1 kg pork shoulder, 500 g fatback, 500 g pork liver, 500 ml whole milk, 80 g potato starch, 3 whole eggs, 400 g unsalted pistachios
- You should end up with about 3 kg of mixture.
- Season with the salt, white pepper, garlic powder, quatre épices, and nutmeg.45 g fine sea salt, 6 g white pepper, 6 g garlic powder, 3 g quatre épices spice blend, 3 g freshly grated nutmeg
- Line two terrine molds with strips of fatback; if you don’t have bard, simply brush the molds with sunflower or peanut oil.
- Shape the mixture into balls, then slap each one into the mold to expel any air pockets.
- Pack the mixture firmly to the rim of the molds.
- If you have caul fat, lay it over the top; otherwise, moisten the surface and smooth it down well.
- Preheat the oven to 150 °C.
- Place the terrines in a bain-marie and bake at 110 °C until the internal temperature reaches 72 °C.
- Remove from the oven, let cool to room temperature, then refrigerate for 24 hours.
- The next day, pour a thin layer of aspic over the terrine and garnish as desired.
