Ingredients: 

• Thyme sprig(s) : 1 whole
• Fine salt : 14 g
• Chinese 5 spices : 1 g
• Coarse ground white pepper : 1 g
• Pork tenderloin(s) : 400 g
• Pork belly : 400 g
• Pork throat meat : 300 g
• Pork caul fat : 200 g
• Onion(s) : 1 whole
• French stick : 100 g
• Semi-skimmed milk : 100 ml
• Whole egg(s) : 4 whole

Instructions: 

• Preheat the oven to 160 degrees.
• Place all of the meat in a food processor and blend for 1 minute.
• Add all of the other ingredients (except the bay leaves) and blend for a further 2 minutes. This will give you a relatively coarse pate. If desired, blend for a little longer to obtain a smoother consistency.
• Place this mix into a well-oiled terrine dish and smooth out the top with the back of a wet spoon.
• Place the bay leaves on top and seal with a tight-fitting lid.
• Put the terrine into a deep baking dish and half-fill with water.
• Place into the oven and cook for 45 minutes.
• Once cooked remove from the oven and allow to cool.
• Place in the fridge and leave to set for 48hrs before serving.