Pork trotter terrine

Yield: 8 servings

Measure Ingredient
\N \N -Source: Australian Vogue Wine and Cookbook 1985

12 pigs trotters 2½ kg pork belly 5 pork hocks 2 carrots, peeled and chopped 2 onions, peeled and chopped 1 root coriander 2 bay leaves 6 cloves a few juniper berries pepper salt light stock sauce: cream sour cream chopped gherkins salt pepper To make terrine: wash trotters and clean well. Place in a large pot with other meats, vegetables, herbs and seasonings. Cover with a light stock and bring to the boil. Cover pot and simmer until meat falls off the bones. Skim from time to time to clear stock. When meat is cooked, remove meat and vegetables and set aside.

Strain stock and discard solids. Remove as much fat as possible.

Return stock to clean pot and reduce to a strong stock that will jelly. Pick meat from bones and pack, with vegetables, into 2 x 30 cm x 6 cm terrines. Pour in stock to fill terrines. Cover and refrigerate overnight.

To make sauce: mix together required amounts of sauce ingredients, to your taste.

To serve: turn out terrines and cut in slices. Serve sauce in a sauceboat. Simpson's Restaurant, Sydney Bon-Appetit, Exec.Chef.

Magnus Johansson From: Sherree Johansson Date: 09-24-94

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