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3lb Belly Pork
2 Cloves Garlic
3 Bay Leaves
3 Sprigs Sage
Salt and Pepper
Bunch of Chopped Chives
¼ Pint Water

 

 

Pork Terrine

Serves 3

Remove bones and rind from the belly pork and chop into small dice.

Crush garlic, chop herbs finely and add to the pork with the bay leaves and water. Stir and leave to infuse for a few hours.

Pre-Heat the oven to 160oC/300oFGas mark 3-4

Strain liquid and reverse remove the bay leaves. Add salt 

 

 

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