Pork terrine

This is a tasty way to preserve leftover pork. Cure it first then keep it in jars in the fridge for five days.

Preparation time: 10 min | chilling time: 1 day | cooking time: 2 hrs | serves 4-6


1 kg boneless uncooked pork

8 allspice berries, roughly crushed

125 ml (½ cup) coarse salt

handful parsley, roughly chopped

5 ml (1 tsp) nutmeg

crusty bread for serving


  • Rub the pork with the allspice and salt. Cover and cure in the fridge for at least 1 day.
  • Rub the cure off with paper towels or a clean damp cloth. Don’t rinse under water.
  • Put the pork in a big pot, cover with water and cook until tender.
  • Remove from the pot and reserve the liquid.
  • Once the pork is cooled, remove all the fat and shred the meat.
  • While shredding, reduce the reserved liquid in the pot over medium heat for about 15 minutes.
  • Add parsley, nutmeg and some of the liquid to the meat and mix.
  • Put the mixture in a sterilized jar and close as tight as possible.
  • Serve with crusty bread.

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