Pork Knuckle Terrine
Pork knuckle gives this terrine collagen, protein, and fat, so it turns out dense and very satisfying. Carrot and celery add a little fiber and keep the flavor fresher. It is a chilled meat appetizer that slices cleanly after cooling.
Cover pork knuckle (1500 g) with water (2500 g), bring to a boil, and discard the first broth. Add fresh water, season again, add onion (300 g), carrot (150 g), celery root (150 g), bay leaf (2 g), thyme (2 g), black pepper (2 g), cloves (2 g), and coriander (2 g), then simmer for 2.5-3 hours until tender.
Cook some of the carrot and celery from the broth until soft. Remove the meat from the bone, chop the skin and fat finely, add Dijon mustard (10 g), grainy mustard (10 g), parsley (50 g), and 180 g broth, layer with the vegetables in a mold, press, and chill for 6-8 hours.
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