Cold Pork Leg Terrine
Pork leg cold terrine is a meat appetizer from the category of budget recipes, because pork legs are one of the cheapest parts of carcasses. Despite the modesty of the ingredients, the appearance of the dish and its taste are top notch! Literally translated from French, this “game dish” is a cross between a pate and a casserole. Since game hunters became smaller during technological advances, terrine is often prepared from livestock meat, fish, vegetables, and cold terrines are made, as in this recipe.
I advise you to choose a meaty pork leg in the market at a friend’s butcher’s market, preferably the back one. Treat the choice of meat in detail, the final result depends on it. The pig skin on the leg is light, without stubble and stains, tarred, the leg itself with small fatty layers. The cooking time depends on the size, the larger the leg, the correspondingly longer it takes to cook.
Stages of cooking - cook pork, cool slightly, then collect the terrine, leave in the refrigerator for 8-10 hours.
- Time for preparing: 3 hours
- Servings Per Container: 10
Pork Leg Cold Terrine Ingredients
- pork leg weighing about 1.5 kg;
- 1.5 tablespoons of gelatin;
- 150 g carrots;
- 50 ml of dry white wine.
- 1-2 bulbs;
- 1/2 stalk of leek;
- 1 pod of chili;
- black pepper peas;
- bay leaves;
- coriander seeds;
- cloves and allspice;
Method for preparing cold pork leg terrine
I wash the meat with cold water, scrape the skin with a knife, rinse again. Put the pork in the largest pot. Add the onions with husk cut into 4 parts, the green part of the leek stem, the dried chili pod. Pour a teaspoon of colored or black pepper, coriander and cumin. We put several bay leaves, 2-3 buds of cloves, several peas of allspice.
Pour cold water so that it completely hides the meat, salt to taste.
Cook the terrine for 2.5 hours on a quiet fire. After boiling, remove the foam with a slotted spoon, and 20 minutes before being ready, put peeled carrots in the broth.
We cool the meat in the broth for 15-20 minutes, then carefully remove it from the pan along with boiled carrots.
Pour gelatin into a stewpan. Ordinary gelatin needs to be pre-soaked, and instant gelatin is not necessary.
Add dry white wine to a glass of meat broth, bring to a boil, boil for 2-3 minutes, slightly cool. Pour gelatin with hot broth.
Remove the skin from the legs, cut off excess fat from the skin (if any).
We cover the bottom and sides of a rectangular shape for terrine with pigskin.
We clean the meat from the bones, tightly fill it with the form to half.
Cut the carrots into small cubes, spread on the pork in an even layer.
Put the remaining meat on the carrots, fill everything with broth with wine and gelatin.
We pour the broth so that it only slightly covers the contents of the form.
Put the chili broth from the broth on top, cover the terrine with foil, put it in the refrigerator for 8-10 hours.
We drop the form with the frozen terrine for half a minute in hot water, turn it on the board - the contents of the form will easily lag behind the walls.
Enjoy your meal!