24 January, 2018
Terrine of pork shank with capers and sun-dried tomatoesPosted in : Snacks on by : root
Beautiful and festive dish for new year’s table. If not rectangular, you can replace it with any round or oval terrine can be square. See the recipe!
Description of preparation:
How to cook a terrine of pork shank, you’ll learn by reading my recipe. There is nothing complicated, but the process is long. Requires long cooking and cooling to the terrine held the form and looked attractive in the context. Sun-dried tomatoes can be put halves or cut into smaller pieces. I dried the tomatoes herself, they are well kept, thanks to Dasha for the wonderful recipe. Anyone interested, here is a reference: http://povar.ru/recipes/vyalenye_pomidory_v_duhovke_na_zimu-60725.html. Good luck and good mood!
- Pork shank — 1.5 Kgs
- Onion — 1 Piece
- Carrots — 1 Piece
- Garlic — 1-3 Cloves
- Pepper — 5-6 Pieces
- Bay leaf — 2 Pieces
- Pickled capers — 1 tbsp. spoon
- Tomatoes sun dried in oil — 7-10 Pieces
- Salt, ground black pepper — to taste
- Gelatin — 1 Tbsp. spoon (on 400 g of broth)
How to cook a “Terrine of pork shank with capers and sun-dried tomatoes”
So, for cooking you will need the very shank, onions, carrots and spices. With a knife carefully peel the knuckle under the water. Be sure to cut the print location. Fill it with cold water and boil for 15 minutes. Drain the water, wash the pan, knuckle.
Pour the meat clean, cold water, knuckle needs to be completely covered with water. Bring to a boil, reduce heat to minimum and simmer for 2 hours. Then put the carrots, onion, garlic, spices and salt. Cook for another 1 hour.
Cool the meat. Carrots can be added to the terrine, and it is possible and without it. Prepare the capers and tomatoes to build terrine, shape, plastic wrap.
With shank, carefully remove the skin. Finely chop the meat.
Add capers, sun-dried tomatoes, carrots, salt and spices as desired.
Form cover with plastic wrap or a package, put the skin. I got peppered a little bit.
Dissolve in hot broth gelatin or agar, pour tureen. Send in the fridge for 5-6 hours, preferably overnight.
The terrine is ready, release it from the foil and cut into pieces.
Decorate with greens, tomatoes and capers. Nice!