Pork Knuckle Terrine with Parsley and Garlic
Pork knuckle gives the terrine protein, collagen, and a rich meat base, while parsley and garlic add fresh aroma. Long simmering tenderizes the meat, and gelatin broth holds the slices together after chilling. Slice it only after the full 12-hour chill.
Peel the carrot (200 g), celery (80 g), and onion (150 g). Stud the onion with clove (0.2 g), and chop the parsley (25 g) and garlic (10 g).
Blanch the pork knuckles (1500 g) in boiling water for about 5 minutes, then drain them.
Place the knuckles in a clean pot with the carrot, celery, onion, bay leaf (1 g), fresh thyme (3 g), table salt (to taste), and black pepper (to taste). Cover with cold water, bring to a boil, and simmer for about 3 hours.
Cool the knuckles in the broth so the meat becomes firm and juicy.
Remove the meat from the bones, discard the skin and cartilage, and chop it. Mix it with parsley and garlic, adding table salt (to taste) and black pepper (to taste).
Pack the meat into a mold. Dissolve the gelatin (18 g) in 250 g of hot strained broth, pour it over the terrine, and refrigerate for 12 hours.
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