Simon Rimmer served up a tasty pork terrine on today’s episode of Sunday Brunch.
The ingredients are: 450g pork fillet, 350g pork fat, 500g trimmed chicken livers, 500g minced pork, 3 egg yolks, 100ml brandy, 1 clove crushed garlic, 2g all spice, 25g finely chopped parsley and 16 rashers smoked streaky bacon.
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Anybody else struggling to get Pork Fat??? Butcher said try suet? any ideas or can I make without?
thanks