Pork Recipes

Red Tractor pork is produced with the utmost care and we want you to make the most of this fantastic and versatile ingredient. Take a look at our inspirational recipe selection to revisit some classic dishes or discover something new and tasty.

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STOCKMAN’S BACON TERRINE

From BCW 2012

  • Serves 8
  • Cooking Time 90 mins

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Recipe ingredients

9-12 Dry cured, oak smoked, streaky bacon rashers
225g (8oz) Lean pork mince
225g (8oz) Pigs liver, trimmed
75g (3oz) Lean, dry cured, bacon lardons or small pieces taken from a bacon joint or bacon chop
1 Thick slice of white bread (weight about 50g, 2oz)
1 Small onion, roughly chopped
2 Cloves garlic, squashed
4 Fresh sage leaves
1 Sprig fresh thyme, leaves removed
4 x 5mlsp (4tbsp) Cider or apple juice

Extra sage leaves and thyme sprigs to line tin

Preparation


Preheat the oven to Gas Mark 3, 160ºC, 325ºF.

Place the slice of bread, onion, garlic and herbs into a food processor. Whizz together until the bread is a fine crumb.

Add to this the pork mince and liver and whizz until the mixture is smooth-ish and of spooning consistency. Stir in the lardons or bacon pieces and cider or apple juice.

Take a 1litre/2pt terrine/loaf tin 10cm x 26 x 7 (approx 4” x 10 x 3) and use 3-4 streaky bacon rashers lengthways to line the bottom of the tin. Add some sage leaves and thyme. Fill with half the raw meat mixture and use 3-4 bacon rashers and herbs to cover the mixture. Cover with the remaining mixture and top with 3-4 more rashers.

Place in a roasting tin. Half fill the roasting tin with boiling water, cover with a piece of greased foil and place in a preheated oven and cook for 1½ hours until the mixture is set and cooked through.

Allow to cool and then cover and place in the fridge.

Serve in slices or wedges with crunchy toast or bread, pickles and a spring slaw of carrots, cabbage, spinach and shallots.

British Bacon week 2011