Terrine of Pork Knuckle Recipe
This great snack will be an excellent alternative to store-bought meat, and without dyes, flavors, flavor enhancers and similar chemicals! Satisfying and very tasty! Try this!
Servings Prep Time
6 10minutes
Cook Time
45minutes
Servings Prep Time
6 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Clean the knuckle, wash it well and put it on the fire along with the chicken breast. When it boils, remove the foam and add salt, pepper, bay leaf, reduce the heat and cook for 3-4 hours. Leave the cooked knuckle to cool in the broth until it warms up.
  2. We take the knuckle out of the broth, remove the bones, and disassemble the meat into pieces (not very small). Leave the skin.
  3. Chop the greens. Olives can be put whole, or you can cut in half.
  4. Mix the meat, herbs, olives and 2 cloves of garlic (pass through a press) gently. If you want it to be spicy, pepper it.
  5. Moisten the mold with water (for a better fit of the film) and cover with food wrap (the edges of the film should hang down). Put the pig skin on the film. Spread the meat mixture over the skin to half. Then I spread a layer of chicken breast, then the meat mixture again.
  6. I got two layers of meat from the shank and two layers of white chicken. In a glass of broth, dilute the instant gelatin (if ordinary, then the gelatin solution is prepared in accordance with the instructions on the package). Fill our meat with gelatin broth, pierce it in several places with a knife (so that our broth is evenly distributed), carefully seal the meat with a tablespoon, if necessary, add more gelatin broth (so that the liquid just appears on the surface of the meat). Close the terrine with the ends of the film hanging from the mold and put it in the refrigerator for 8-10 hours (I put it overnight).
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