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 Terrine of Pork Knuckle with Pickles Recipe
Easy to prepare and delicious terrine. A great alternative to aspic. For all lovers of pork offal, as well as meat. Also great for a festive table. The taste of this snack is meaty and rich.
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 220 minutes
Servings
Ingredients
Course Birthday Food Dishes, Christmas Food Dishes, Dinner Dishes, Easter Food Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, New Year Food Dishes, Picnic Food Dishes, Snacks Ideas
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 220 minutes
Servings
Ingredients
Instructions
  1. These are the main ingredients.
    These are the main ingredients.
  2. Boil pork knuckle, eyes and skin in a small amount of water with salt and dry roots. 10 minutes before cooking, add allspice and bay leaf. I cooked in a slow cooker for 3 hours.
    Boil pork knuckle, eyes and skin in a small amount of water with salt and dry roots. 10 minutes before cooking, add allspice and bay leaf. I cooked in a slow cooker for 3 hours.
  3. Cover the form with cling film / broth sufficient to cover the top / put a layer of pork skins and ear on the bottom. Disassemble the knuckle into medium-sized pieces of meat.
    Cover the form with cling film / broth sufficient to cover the top / put a layer of pork skins and ear on the bottom. Disassemble the knuckle into medium-sized pieces of meat.
  4. Garlic and herbs are crushed, pickles are cut into medium-sized cubes. Mix everything together, add capers.
    Garlic and herbs are crushed, pickles are cut into medium-sized cubes. Mix everything together, add capers.
  5. Mix with the meat, add a ladle of broth from the knuckle. The broth should be slightly salted.
    Mix with the meat, add a ladle of broth from the knuckle. The broth should be slightly salted.
  6. Put the meat in a frying pan.
    Put the meat in a frying pan.
  7. Cover the terrine with pork skin, wrap in clingfilm and cool. It holds its shape well, although it was prepared without the use of gelatin. Very tasty, both by itself and in the form of a sandwich with black bread and horseradish.
    Cover the terrine with pork skin, wrap in clingfilm and cool. It holds its shape well, although it was prepared without the use of gelatin. Very tasty, both by itself and in the form of a sandwich with black bread and horseradish.
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