Basque-Style Terrine

Steps

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1. 1
   Prepare the ingredients. Mince the pork belly, adding extra fat if needed to ensure moisture. Cut the pork shoulder into large cubes. Have the Piment d'Espelette, black cherry jam, and other seasonings ready.
   ▶ ≈1:57
2. 2
   Place the minced pork belly in a mixer. Add salt, black pepper, and the spice mix. Mix for 2–3 minutes until the mixture becomes paste-like.
   ▶ ≈5:02
3. 3
   Add the egg and cream, and continue mixing until everything comes together into a uniform mass.
   ▶ ≈5:28
4. 4
   Add the cubed pork shoulder, Piment d'Espelette, and black cherry jam. Mix on low speed for 2–4 minutes, ensuring all ingredients are evenly distributed throughout.
   ▶ ≈6:09
5. 5
   Transfer the mixture into a terrine dish, pressing firmly to ensure it fills all corners evenly. Optionally broil for 10 minutes to achieve color on the surface.
   ▶ ≈7:32
6. 6
   Cook in the oven until the internal temperature reaches 80°C (176°F).
   ▶ ≈8:25
7. 7
   Once cooked, cover with a lid and let rest at room temperature for 1–2 hours, then refrigerate overnight before slicing.
   ▶ ≈9:08
8. 8
   The next day, slice the terrine and serve. Enjoy with the black cherry jam on the side to balance the spicy notes of the chili.
   ▶ ≈9:26