Recipe: Pork terrine with chestnuts and cabbage

Name: Terrine de cochon aux chataignes et chou
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 portions
Ingredients: 1 livre d'échine de porc250 g de filet mignon de porc1 crépine de porc1 petit chou vert250 g de petites chataignes au naturel1 échalote3 oeufs6 baies de de genièvre1/2 verre à liqueur d'eau de vie ou de cognacsel, poivre, beurre

By Dubarry ★ ★ ★ ★ ★ 5/5 (2 reviews) Starters

Prep 60 min

Cook 120 min

Total 3h

Servings 6 serv.

Ingredients for 6 servings

1 pound of pork shoulder
250 g of pork tenderloin
1 pork caul fat
1 small green cabbage
250 g of small natural chestnuts
1 shallot
3 eggs
6 juniper berries
1/2 liqueur glass of brandy or cognac
salt, pepper, butter

Step-by-step directions

the day before:

1- chop (not too finely) the shoulder or pork neck

2- finely mince the shallot, cook it gently in butter without browning, covered, and set aside

3- beat the whole eggs and set aside

4- select and detach 4-5 (depending on size) beautiful cabbage leaves, set aside. finely mince the rest of the cabbage leaves, blanch them in boiling salted water for 1 minute after returning to a boil, immediately refresh in ice water, drain, wring out and set aside

5- in a terrine, mix well by hand (eggs and shallot being the only binders, the mixture must be well kneaded but be careful not to break the chestnuts) the chopped pork, the finely minced, blanched and very well wrung out cabbage - for safety you can add 1 or 2 gelatin leaves according to usual technique, the chestnuts, the cooked shallot, the berries, the brandy, the eggs (beaten whole). season generously with salt and pepper. wrap and keep cold overnight.
the same day:

6- blanch in boiling salted water for 1 minute after returning to a boil the reserved cabbage leaves, immediately refresh in ice water, drain, wring out, remove the thick ribs, dry and set aside

7- preheat the oven and prepare the water bath. unfold the caul fat, rinse it in cold water, wring it out well and line

Chef Patrick's Comment

Good recipe, I make a stuffed cabbage recipe with blanched cabbage leaves and a filling of bread soaked in milk with chopped pork shoulder and bacon full of fresh herbs and garlic and bound with whole eggs then wrapped in parchment paper, tied and cooked for 1 hour in pot-au-feu broth served in slices cold or warm but also, these same slices pan-fried and roasted in duck fat, but it's true that my origins are from Loir-et-Cher!!