1. Home
  2. Meat & Fish
  3. Pork
  4. Pork belly
  5. Cooking not shown

Basque style pork terrine with black cherry jam and piment d'Espelette

French Cooking Academy · ♥ 1.5K likes · 54.9K views · 12 min video

Read about pork belly in the BrightCulinary Book

Basque style pork terrine with black cherry jam and piment d'Espelette, from the video
Timestamp
Ingredients
Method
Techniques
▶ 4:48
  • pork belly
  • pork scotch
  • black cherry jam
  • piment d'Espelette
  • spice mix
  • salt
  • pepper
  • egg
  • cream
Mince the pork belly. It is the base of every terrine in the series.
Mixing the base: seasoning, then egg and cream
▶ 5:01
Mix the minced pork belly with the salt, pepper and spice mix for two to three minutes, to the sticky, plasticised glue base.
▶ 5:27
Add the egg and the cream and keep mixing until everything comes together into one big uniform mass.
▶ 6:11
Add all of the minced pork scotch, the piment d'Espelette and the black cherry jam.
Adding shoulder, Espelette and cherry jam
▶ 6:44
Mix the whole lot again on low speed for a good two or three minutes.
▶ 7:39
Press the mixture into the terrine, making sure it goes into the corners.
Filling and choosing terrine dishes
▶ 8:19
Ten minutes under the grill to colour the crust.
Cooking to 80C and resting overnightResting
▶ 8:19
Then cook it all the way through to an internal temperature of 80 degrees Celsius.
▶ 9:02
Lid on. Rest one or two hours at room temperature, then overnight in the fridge.