Terrine of Pork Shank with Capers and Sun-Dried Tomatoes
Description
Suitable for both holidays and everyday meals. A beautiful and festive dish for the New Year's table. If you don't have a rectangular mold, you can replace it with any round or oval one; the terrine can also be square. See the recipe
Instructions
- 1
Step 1
So, for cooking you will need the pork knuckle itself, onion, carrot, and spices. Carefully clean the knuckle with a knife under running water. Be sure to cut off the stamp mark. Cover it with cold water and boil for 15 minutes. Drain the water, and wash the pot and the knuckle.
- 2
Step 2
Cover the meat with clean cold water; the shank should be fully submerged. Bring to a boil, reduce the heat to the lowest setting, and simmer for 2 hours. Then add the carrots, onion, garlic, spices, and salt. Simmer for another 1 hour.
- 3
Step 3
Cool the meat. You can add the carrot to the terrine, or leave it out. Prepare the capers and tomatoes for assembling the terrine, the mold, and plastic wrap.
- 4
Step 4
Carefully remove the skin from the hock. Finely chop the meat.
- 5
Step 5
Add capers, sun-dried tomatoes, carrots, salt, and spices to taste.
- 6
Step 6
Line the mold with plastic wrap or a bag, place the skin in it. I added a little pepper.
- 7
Step 7
Pack the meat firmly.
- 8
Step 8
Dissolve the gelatin or agar in hot broth and pour over the terrine. Refrigerate for 5–6 hours, or preferably overnight.
- 9
Step 9
The terrine is ready. Remove the plastic wrap and cut into pieces.
- 10
Step 10
Garnish with herbs, tomatoes, and capers. Enjoy!