Pork galantine is one of those "old-fashioned" dishes that immediately make me happy: you chop, you season, you roll, you poach... and in the end, you have a clean, juicy, fragrant slice that can be eaten cold like homemade charcuterie.
The first time I made one, I mainly understood one thing: success depends on two very simple details — a well-seasoned stuffing and a very tight roll.
In the classic version, we stick to pork (shoulder + belly for tenderness), a little liver (optional but very traditional), a touch of cognac, and pistachios for the cut.
I almost always serve it with gribiche sauce, because the acidity of the gherkins and capers awakens the meat, and it transforms a "simple slice" into a real dish.
To stay true to the spirit of traditional French home cooking, I suggest poaching in broth, wrapped in a cloth. It's very reliable, it doesn't dry out, and you don't need any complicated equipment (a thermometer helps, but it's not essential).
And since we are aiming for a reasonable total time, I am making a galantine recipe in a “4 people” format which cooks quite quickly.
Seasonally, I add a few very natural touches to the side dishes: crunchy radishes, gherkins, and a nice bunch of chives. It's still completely classic, but it adds a bit of zest and makes the dish more vibrant.
Nutritionally, it's a protein-rich dish, quite filling, and the herb sauce helps avoid adding unnecessary salt or fat.
Pork galantine
4
people23
minutes34
minutes676
kcal57
minutesA recipe for a wonderfully tender pork galantine , tightly rolled in a cloth and gently poached, then served cold with a gribiche sauce. Somewhere between a terrine and a roast, it's the kind of dish that's satisfying enough without keeping you glued to the stove all day!
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Ingredients
450g of pork shoulder, cut into cubes
200g of fresh pork belly (rindless), cut into cubes
80g ) of pork or poultry liver (optional but traditional
1 egg
60 ml of whole cream
30 ml of cognac (or armagnac)
35g of shelled pistachios
1 shallot
2 garlic cloves
8 g of fine salt
2 g of ground black pepper
1 pinch of allspice
1 bay leaf
2 sprigs of thyme
1 L of broth (chicken or vegetable) for poaching
2 hard-boiled eggs (for the gribiche sauce)
1 tablespoon of mustard
2 tablespoons of wine vinegar
4 tablespoons of neutral oil (sunflower or grapeseed)
2 tablespoons of capers
4 pickles
1 bunch of chives
8 radishes (to serve, optional but recommended)
Salt, pepper (to adjust the sauce)
Preparation steps
- Prepare the equipment: take out a large piece of cling film, a clean tea towel (or cheesecloth), and some kitchen twine. Also put a large saucepan on low heat with the stock, bay leaf, and thyme: it should simmer, not boil vigorously.
- Chop the stuffing: either with a knife (for a more rustic texture) or in a meat grinder. Mix the shoulder, belly, and liver. The idea is not to make a purée, but rather a medium chop that will give it a nice chew.
- Season: add the finely chopped shallot, minced garlic, salt, pepper, allspice, egg, cream, and cognac. Mix for a good 2 minutes by hand (or with a sturdy spoon): the stuffing should become slightly sticky, a sign that it will hold its shape well when sliced.
- Add the pistachios and mix just to distribute them without breaking them into crumbs.
- Do a seasoning test (it makes all the difference): take a small amount of the stuffing, flatten it, and cook it for 1 minute on each side in a pan. Taste it, then adjust the salt and pepper if necessary.
- Shape and roll: Lay the cling film on your work surface, place the filling in a sausage shape in the center, and roll it up tightly, pressing out any air. Wrap the film several times to seal it completely. Then, wrap the roll in the tea towel and tie the ends like a candy wrapper, then tie it 2-3 times in the middle to maintain a uniform shape.
- Poach: Gently lower the galantine into the simmering broth. Maintain a gentle simmer for 30 to 32 minutes (if you have a thermometer, aim for an internal temperature of 68-70°C). Turn it once halfway through cooking for even results.
- Cool: take out the galantine, let it cool for 10 minutes, then put it in the fridge (ideally 2 hours, but for quick service, at least 30 minutes in the freezer to firm it up).
- Prepare the gribiche sauce: mash the hard-boiled egg yolks in a bowl. Add the mustard and vinegar, then whisk in the oil little by little, like a simple mayonnaise. Finely chop the egg whites, cornichons, capers, and chives, then stir them in. Season with salt and pepper.
- To serve: remove the cloth and film, slice the galantine. Serve cold with the gribiche sauce, a few crunchy radishes and, if you like, a small green salad.
📊 Nutritional Information
1 portion (approx. 260g, with sauce)
| Nutrient | Value |
|---|---|
| Calories | 676 kcal |
| Proteins | 33g |
| Carbohydrates | 6g |
| including sugars | 2g |
| Lipids | 57g |
| including saturated fatty acids | 18g |
| Fibers | 1g |
| Sodium | 1250mg |
| Vitamins | |
| Vitamin B12 | 95% RDA |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 35% AJR |
| Minerals | |
| Phosphorus | 42% AJR |
| Zinc | 38% AJR |
| Selenium | 62% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you prepare the pork galantine in advance (the best plan), leave it overnight in the fridge before slicing: the cut will be perfect and the aromas better developed.
💡 Chef's Tips
The secret is rolling it tightly: if you feel an air pocket, start again immediately, otherwise the slice will tear. And keep the broth at a simmer: a vigorous boil risks bursting the galantine roll and giving it a drier texture.
🔄 Variations
- Alcohol-free pork galantine: replace the cognac with 1 tablespoon of wine vinegar + 1 tablespoon of water (just for the kick).
- Pork galantine with a more "butcher's" touch: add 1g of nutmeg and 1 tablespoon of chopped parsley to the stuffing recipe.
