Rustic Pork Terrine

• 2 pounds (1kg) pork belly
• 1 pound (500g) pig's liver
• 2 garlic cloves, finely chopped
• 3 1/2 ounces (100g) shallot, finely chopped
• 1/2 teaspoon ground mace
• 1 tablespoon sea salt
• 1 tablespoon whole green peppercorns, rinsed
• 3 1/2 ounces (100ml) dry white wine
• 2 tablespoons brandy
• 5 ounces (150g) thinly sliced rashers pancetta or green streaky bacon
• 1 bay leaf

1. Preheat the oven to 150u0b0C (130u0b0C fan oven/300u0b0F), gas mark 2.
2. Mince the pork and liver using the coarse or medium blade of a mincer and add the garlic, shallot, mace, salt, green peppercorns, wine and brandy. Stir vigorously by hand or machine until the mixture starts to hold together in a sticky mass.
3. Cook a spoonful of the mixture to test for seasoning. if more is needed, mix it in thoroughly.
4. Line a 1.5kg (3lb) terrine with bacon, leaving plenty draped over the edges to fold over the top. Spoon the mixture into the dish, pressing down well and finishing with a mounded top. top with a bay leaf and fold the bacon over. now add a lid or close covering of foil.
5. Set the terrine in a roasting tin, pour in hot tap water to come halfway up the sides of the dish and bake for about 2 hours, or until a probe thermometer inserted into the centre of the pate reads 75u0b0C (167u0b0F).
6. Remove from the oven and the water bath. Set the terrine in a larger dish and press it under a weight of about 1kg (2lb) until it is cold. refrigerate for 2-3 days for maximum flavour to develop.

pork belly, garlic, shallot, ground mace, salt, whole green peppercorns, white wine, brandy, rashers, bay leaf

Taken from food52.com/recipes/76972-rustic-pork-terrine (may not work)