4 pork breast halves (1.2 kg)
2 tablespoons of butter
1/2 cup of pistachios without shells (65 g)
600 g of ground pork
2 tablespoons of salt
1/2 tablespoon of black pepper
1/2 cup of dry white wine
1/4 cup of brandy
3 small onions, finely chopped (200 g)
100 g of smoked bacon, cut into strips
2 sprigs of rosemary
4 pork breast halves (1.2 kg)
2 tablespoons of butter
1/2 cup of pistachios without shells (65 g)
600 g of ground pork
2 tablespoons of salt
1/2 tablespoon of black pepper
1/2 cup of dry white wine
1/4 cup of brandy
3 small onions, finely chopped (200 g)
100 g of smoked bacon, cut into strips
2 sprigs of rosemary
Preheat the oven to medium heat (180°C)
Cut two pork breasts into long strips and the other two into small pieces. Reserve
In a large skillet, heat the butter over high heat, add the pork strips and cook for about 2 minutes, stirring occasionally, until the surface is golden brown and the center is pink
Remove from heat and reserve
In a food processor, blend the small pork pieces to obtain a smooth mixture
Transfer to a bowl and combine with pistachios, ground pork, salt, black pepper, white wine, brandy, and onions
Mix well
Place in a skillet and cook over high heat, stirring constantly, until the color is golden brown
In a 7 cm x 12.5 cm x 24 cm terrine, alternate layers of bacon, pork mixture, pork strips, and remaining ground pork, finishing with bacon
Arrange the rosemary sprigs on top
Cover the terrine with aluminum foil and place in a baking dish with hot water to reach 2/3 of the terrine's height
Bake in a water bath for about 1 hour and 30 minutes
It is ready when, upon inserting a toothpick into the center of the terrine, it comes out dry
Remove from the oven and let it cool
Place a weight of 1.5 kg - can be a well-wrapped brick in aluminum foil - on top
Refrigerate until the next day or for up to a week
Remove the weight and aluminum foil, unmold onto a platter, and serve in thin slices.
