Step 1
Chopping the meats:
Pre-heat the oven to 160C.
In a food processor, using the pulse button, chop the pork shoulder until you have a coarse mince texture. Using a spatula, transfer the meat from the food processor to a large mixing bowl. Proceed in exactly the same way with the belly of pork, the smoked streaky bacon and the liver, combining all the meats together in the bowl.
Step 2
Preparing the pâté:
Add the egg, salt, pepper, juniper berries, five-spice powder, chopped thyme, white wine, cognac and nuts to the bowl and vigorously mix everything together with a large wooden spoon.
Step 3
Filling the terrine:
Tip the mixture into a 23 x 9 x 7.5cm terrine mould and, with the edge of a spoon, press and pack the meat down into the mould.
Tap the terrine a couple of times on the work surface to ensure that there are no air pockets and that the meat is compact.
Press the bay leaf and thyme sprigs onto the top of the mixture
Step 4
Cooking the pâté:
Cover loosely with a piece of buttered greaseproof paper, then place the terrine in a roasting tin and slide it onto the oven shelf.
Pour boiling water into the roasting tin until it reaches two-thirds of the way up the side of the terrine mould.
Cook for 1 hour. The top of the pate should be slightly rounded. The inside should be 65-70C; if you have a temperature probe, check this.
Remove the terrine from the oven leave it to cool at room temperature for 2 hours, then cover with cling film. Refrigerate for two days, so the flavours mature.
To serve, dip a knife blade in hot water and slide it against the sides of the terrine to loosen the pâté. Turn the terrine upside down on a tray and tap the base to free it from its mould.
Carve generous slices onto a plate.
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