Pork Hock Terrine
Description
Perfect with meals and drinks. I offer you a recipe option that describes,
Instructions
- 1
Step 1
Bring a large amount of water to a boil. Then place the pork knuckle in it. Remove it after one minute.
- 2
Step 2
Immediately transfer the meat to cold water for a few minutes.
- 3
Step 3
Then wrap in a bag and put it in the refrigerator.
- 4
Step 4
Repeat the same procedure with pork hocks.
- 5
Step 5
Now prepare the other ingredients. Coarsely chop the peeled carrots and onion. Chop the leek. Crush the peppercorns with a knife. Peel 3 cloves of garlic.
- 6
Step 6
Transfer all the listed ingredients, including pig's trotters, cloves, bay leaf, and 1 sprig of thyme with parsley, into a large pot. Pour wine over everything.
- 7
Step 7
Pour in cold water so that it completely covers the ingredients, and add salt.
- 8
Step 8
In a regular pot, cook the dish over low heat for 4 hours, and in a pressure cooker—for 2 hours.
- 9
Step 9
Strain the prepared mixture through a colander.
- 10
Step 10
Then strain once more through a fine sieve so that only the broth remains.
- 11
Step 11
Bring the resulting broth to a boil. Simmer until about 750 ml of liquid remains.
- 12
Step 12
Pour the broth into a glass and place it in the refrigerator. Leave it until a layer of fat separates so that it can be removed.
- 13
Step 13
Transfer the shanks from the refrigerator into separate vacuum bags. Pour 250 ml of broth into each one.
- 14
Step 14
Cook the pork knuckle for 72 hours in the oven at the lowest possible temperature, preferably 60°C or lower.
- 15
Step 15
After that, pour the liquid from the packets into a saucepan. Bring it to a boil, then simmer until you have 500 ml of liquid.
- 16
Step 16
Next, strain it and leave at room temperature.
- 17
Step 17
Separate nice pieces of meat from the bone, and the fat separately.
- 18
Step 18
Mince the fat.
- 19
Step 19
In a bowl, finely chop the remaining garlic and parsley. Add the mustard, fat, and vinegar. Mix well.
- 20
Step 20
Line the terrine mold in which it will set with two layers of plastic wrap. Spread part of the parsley mixture on the bottom.
- 21
Step 21
Place a layer of meat on top. Alternate these layers until you run out of ingredients.
- 22
Step 22
Then pour in all the broth, and seal the plastic wrap on top to cover the dish.
- 23
Step 23
Leave the terrine in the refrigerator overnight until it sets. Then remove it from the mold and plastic wrap.
- 24
Step 24
Serve the appetizer by cutting it into pieces. Enjoy your tasting, gourmands!