Homemade Pork Terrine (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2.2 lbs (1 kg) of boneless pork head or pork shoulder, or pork shanks
02 -
3 onions, quartered
03 -
4 large carrots, cut into chunks
04 -
4 celery stalks, sliced into pieces
05 -
1/4 cup (60 ml) of herbes de Provence (mix of thyme, rosemary, basil, bay leaf)
06 -
Enough water to cover
07 -
Salt and freshly ground pepper, to taste
08 -
1/2 cup (125 ml) fresh parsley, chopped
# Instructions:
01 -
Place the pork pieces in a big pot. Toss in the onions, carrots, celery, and herbes de Provence. Cover everything with cold water, season with salt and pepper, and bring it all to a boil.
02 -
Cover the pot and let it cook slowly for about 2 hours, or until the meat comes off the bones easily. Adjust the seasoning if needed.
03 -
Take out the meat and veggies from the broth. Strain the broth through a fine sieve and keep it warm in the pot.
04 -
Shred the meat using a fork and chop it roughly. Cut up the cooked veggies into similarly rough pieces.
05 -
Add the shredded meat and chopped veggies back into the warm broth. Simmer for 10 more minutes and stir in the chopped parsley.
06 -
Pour the meat and broth mixture into a terrine mold. Pop it in the fridge for at least 5 hours, until it sets into a nice jelly.
07 -
Serve chilled with baguette slices, mustard, and pickles on the side for a tasty snack.
# Notes:
01 -
Make sure to strain the broth well to get a clear, smooth jelly.