Potted pork with raisins and thyme

Sat, Dec 28, 2013, 01:00

  • Serves: 8
  • Cooking Time: 120 mins
  • Course: Starter
  • Cuisine: French


  • Serves 8
  • 400g minced pork
  • 4 rashers streaky bacon, diced
  • 1 clove garlic, crushed
  • Pinch of mace
  • Bunch thyme (leaves from 8-10 sprigs)
  • 100g raisins
  • 50g shelled pistachios
  • 8 juniper berries, crushed
  • 1 tsp black peppercorns, crushed
  • Splash of brandy or sherry
  • 1 tsp fennel seeds


Preheat an oven to 150 degrees/gas 2. Mix all the ingredients together thoroughly, and press the mixture into a bowl or terrine dish. Fill a deep roasting tin halfway up with boiling water to make a bain marie, and place the terrine dish or bowl in the middle. Put the whole lot in the oven and cook for two hours. Allow the pork to cool down and serve cold on a platter with Melba toast, rocket, apple balsamic, if you have it, and roasted sliced apple as a garnish.