Easy to prepare and very tasty terrine. A great alternative to the Brawn, or Brawn. The base recipe is from Irina Khlebnikova /for which I am very grateful to/ with my additions.
|Cooking time 220 minutes||Number of servings 4|
These are the basic ingredients.
Knuckle, ear and skin, boil in little water with salt and dry the roots. 10 minutes before readiness add the allspice and Bay leaf. I cooked in slow cooker for 3 hours.
Shape cover with cling film /stock, enough to cover the top/ at the bottom put a layer of pork skins and the ear. Knuckle to disassemble the pieces of meat average.
Garlic and herbs are minced, salted cucumbers cut into cubes of medium size. All mix, add capers.
Mix with meat, add a ladle of broth from the shank. The broth should be slightly salty.
Put the meat in shape.
Cover the terrine of pork rind, wrap in cling film and chill.
I have spent the terrine in the fridge overnight.
From holds shape well, although prepared without using gelatin. Very tasty by itself and the form of a sandwich with black bread and horseradish.
Next time I will add in the terrine even more pickles, as I think the taste will benefit from this!