For those who enjoy rich, layered flavors, Terrine of Pork Belly and Fennel with Dill Sauce is a dish worth trying. This terrine combines tender, seasoned pork belly with layers of fresh fennel, creating a flavorful bite that’s complemented by a creamy, tangy dill sauce. It’s perfect for elegant gatherings or as a centerpiece appetizer for holiday feasts.

In this guide, you’ll learn the steps to prepare, bake, and serve this delicious terrine. From preparing the ingredients to perfecting the dill sauce, this guide will take you through the entire process to create a gourmet-style dish in your own kitchen.

Why You’ll Love Terrine of Pork Belly and Fennel with Dill Sauce

1. Rich, Layered Flavors

The tender pork belly, aromatic fennel, and fresh dill create a balanced flavor profile that’s both decadent and refreshing. Each slice reveals layers of flavor that are complemented by the creamy dill sauce.

2. Elegant Presentation

The terrine’s layered appearance and garnishes make it visually impressive, ideal for special occasions or gourmet gatherings.

3. Make-Ahead Convenience

This terrine is best made a day in advance, allowing the flavors to meld and making it perfect for entertaining. It’s easy to slice and serve, offering a fuss-free appetizer that’s ready to impress.

4. Versatile Serving Options

Serve this terrine with crusty bread, pickles, or alongside a light salad to create a balanced appetizer spread.

Ingredients for Terrine of Pork Belly and Fennel with Dill Sauce

Here’s what you’ll need to make 8 servings of pork belly and fennel terrine:

  • 2 lbs pork belly, skin removed and cut into small cubes
  • 1 bulb fennel, thinly sliced
  • 1 large leek, white part only, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1/4 cup chicken stock
  • 1/4 cup fresh dill, chopped (for garnish)

For the Dill Sauce:

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • Salt and freshly ground black pepper to taste

Step-by-Step Guide to Making Terrine of Pork Belly and Fennel with Dill Sauce

Step 1: Prepare the Pork Belly and Fennel

  1. Sauté the leek and garlic: In a skillet over medium heat, add the olive oil, chopped leek, and minced garlic. Cook until the leek and garlic soften, about 5 minutes, then remove from heat and allow to cool.
  2. Season the pork belly: In a large bowl, combine the cubed pork belly with salt, pepper, and fresh thyme leaves. Add the sautéed leek and garlic mixture, tossing everything together until well combined.
  3. Layer with fennel: In a loaf pan or terrine mold, arrange a layer of the seasoned pork belly, followed by a layer of sliced fennel. Continue layering until all ingredients are used, pressing gently with each layer.
  4. Add stock: Pour the chicken stock evenly over the layered ingredients in the pan. This will help the terrine stay moist during baking.

Step 2: Cook the Terrine

  1. Preheat the oven: Preheat your oven to 325°F (160°C).
  2. Prepare a water bath: Place the loaf pan or terrine mold into a larger baking dish. Fill the baking dish with hot water halfway up the sides of the loaf pan to create a water bath.
  3. Bake: Cover the terrine with foil and bake for 2 hours, or until the pork belly is tender and fully cooked.
  4. Cool and press: After baking, remove the terrine from the oven and allow it to cool slightly. Press the terrine down with a heavy weight (such as a can or pan) to help it hold its shape. Refrigerate the terrine overnight for best results.

Step 3: Make the Dill Sauce

  1. Combine ingredients: In a small bowl, whisk together the sour cream, mayonnaise, lemon juice, and chopped dill until smooth.
  2. Season: Add salt and pepper to taste, then refrigerate until ready to serve.

Step 4: Serve the Terrine

  1. Slice and plate: Carefully remove the terrine from the mold, slice it into thick pieces, and place on a serving platter.
  2. Garnish: Sprinkle with fresh dill, and serve with a side of dill sauce.

Tips for Perfect Pork Belly and Fennel Terrine

1. Layering for Flavor and Texture

Be mindful when layering the pork belly and fennel. This layering process creates a balanced texture and flavor, making each slice look beautiful when served.

2. Press for a Compact Shape

Once baked, pressing the terrine with a weight will help it firm up and hold its shape. This step is key to creating clean, even slices.

3. Chill Overnight for Best Results

Allow the terrine to chill overnight in the refrigerator. This not only makes it easier to slice but also enhances the flavors as they meld together.

4. Serve with Acidic Sides

To balance the richness of the pork belly, serve the terrine with pickles, crusty bread, or a light green salad dressed with a tangy vinaigrette.

Nutritional Information

Per Serving (1 slice with sauce):

  • Calories: 240
  • Fat: 18g
  • Carbohydrates: 2g
  • Protein: 15g
  • Sodium: 250mg

(Note: Nutritional values may vary depending on specific ingredients used.)

Variations of Terrine of Pork Belly and Fennel

This terrine is easy to customize with additional ingredients and flavors:

  • Add Vegetables: Include thin slices of carrots or celery root for added texture and flavor.
  • Use Different Herbs: Substitute thyme with rosemary, sage, or parsley to vary the herbal notes.
  • Incorporate Spices: Add a pinch of ground fennel seeds or black pepper for an extra layer of flavor.
  • Serve with Mustard: Add a dollop of whole-grain mustard on the side for a spicy contrast to the rich terrine.

Pairing Suggestions

The terrine pairs well with several sides and drinks, making it a versatile appetizer or light main course:

  • Serve with Pickles and Bread: Pair with pickles or cornichons and slices of crusty bread for a rustic and satisfying appetizer.
  • Pair with a Light Salad: A simple green salad with a lemon vinaigrette complements the richness of the terrine.
  • Wine Pairing: A crisp white wine, such as Chardonnay or Sauvignon Blanc, or a light red, like Pinot Noir, enhances the flavors of the pork and fennel.

Terrine of Pork Belly and Fennel with Dill Sauce is a decadent and flavorful dish that’s perfect for gourmet gatherings or as a unique appetizer. The combination of tender pork belly, aromatic fennel, and creamy dill sauce creates a rich and satisfying flavor profile.

With this guide, you’ll be able to prepare a terrine that’s both impressive and delicious. Follow these steps for an unforgettable appetizer that showcases the elegance and depth of flavor possible in classic terrine recipes. Enjoy!