- 3/4 cup cooked long grain rice
- 1 pound pork shoulder, cut into 2-inch pieces
- 1/2 tablespoon fresh black pepper
- 1/2 tablespoon plus 1/4 teaspoon kosher salt, divided
- 1/2 onion
- 1 celery stalk
- 3 cloves garlic
- 1 bay leaf
- 1 stick cinnamon
- 1 clove
- 3 ounces fresh chicken livers
- 1/4 teaspoon fresh nutmeg
- 1/4 teaspoon white pepper
- 1/8 teaspoon cayenne pepper
- 2 tablespoons heavy cream
- 1/4 cup chopped parsley
- 1/4 cup chopped scallions
- Prepare rice according to instructions. While rice is cooking, toss pork pieces with black pepper and 1/2 tablespoon salt. Let rest for 20 minutes.
- Roughly chop onion and celery. Add to a cast iron Dutch oven, along with seasoned pork, garlic, bay leaf, cinnamon stick and clove. Cover with cold water. Bring to a boil, then reduce to a low simmer. Cover and cook one hour. Add chicken livers and cook an additional 30 minutes. Remove the pan from the heat.
- Preheat oven to 300 F. Strain the mixture, reserving cooking liquid, but discarding the bay leaf, clove and cinnamon stick. Add the cooked pork, livers, onion, celery and garlic to a food processor and pulse until chunky.
- Add remaining spices and cream to the food processor. Pulse a few more times until incorporated, but still chunky. Remove to a mixing bowl, and fold in rice, parsley and scallions. Add the reserved cooking liquid 1/4 cup at a time until the mixture is moist and stays together.
- Line the terrine mold with plastic wrap, being careful to get down into all the corners. Spoon the mixture into the mold, spread evenly, and loosely wrap the top with the plastic wrap. Cover with the press and lid, then set the entire mold into a small baking dish. Pour hot water into the dish to make a water bath. Bake 45 minutes.
- Remove the terrine from the baking dish and water bath. Allow to cool to room temperature before chilling completely in the refrigerator. Slice and serve cold as a pate, or slice and sear on both sides.
Prep time: 30 minutes
Cook time: Over 2 hours