10 thin slices prosciutto
1.2 kg pork belly, skin removed, minced (askyour butcher to do this)
3 garlic cloves, crushed
1 egg, lightly beaten
1 tsp five spice powder
1⁄4 cup (60 ml) brandy
1⁄2 cup (75 g) pistachios
180 g chicken breast, cut into long strips
toasted baguette slices, cornichons and micro herbs, to serve
1. Preheat oven to 190 °C. Line a 1L (4-cup) loaf pan with 8 slices prosciutto, leaving some overhanging and reserving 2 slices for the top.
2. In a bowl, combine pork, garlic, egg, five spice, brandy and pistachios. Spread half the pork mixture along the bottom of the pan, lay chicken pieces on top, then spread over remaining pork mixture. Fold over the overlapping pieces of prosciutto and lay the 2 reserved slices on top. Cover with foil and place loaf pan into a roasting pan. Pour in enough boiling water to come halfway up the sides.
3. Bake for 20 minutes, then reduce oven to 130 °C and bake for a further 1,5 hours.
4. Remove from oven and allow to cool slightly. Place terrine on a tray and top with a piece of cardboard cut to fit. Weigh down with cans, then chill overnight.
5. The next day, unmould terrine and enclose tightly in plastic wrap.
6. Chill for a further 24 hours. Slice terrine and serve with baguette, cornichons and garnish with micro herbs.