Homemade Pork Terrine (Print Version)
# Ingredients:
→ Main ingredients
01 -
2 lbs of boneless pork head or pork hocks from Quebec, or shoulder cut
02 -
3 onions, quartered
03 -
4 celery stalks, chopped into chunks
04 -
4 carrots, cut into pieces
05 -
1/4 cup of herbes de Provence (mix of thyme, rosemary, basil, and bay leaf)
06 -
Enough water to cover everything
07 -
Salt and freshly ground black pepper, to taste
08 -
1/2 cup of fresh parsley, chopped
# Instructions:
01 -
Put the pork pieces in a big pot. Toss in the onions, celery, carrots, and herbes de Provence. Fill with cold water, season with salt and pepper, and bring it all to a boil.
02 -
Cover the pot, reduce the heat to low, and let it gently simmer for about 2 hours, or until the meat comes off the bones with no effort. Check if it needs more seasoning.
03 -
Scoop out the meat and veggies from the broth. Strain the broth through a sieve and keep it warm in the same pot.
04 -
On a cutting board, shred the meat with a fork and chop it roughly. Do the same for the veggies—cut them up into big pieces.
05 -
Put the shredded meat and chopped veggies back into the hot broth. Let it simmer for 10 minutes, then stir in the chopped parsley.
06 -
Pour the combined meat, veggies, and broth into a terrine mold. Stick it in the fridge for at least 5 hours or until the mixture sets into a jelly-like texture.
07 -
Serve it chilled with baguette slices, mustard, and pickles on the side.
# Notes:
01 -
Make sure to strain the broth well for a smooth, clear jelly.