Remember my mantra, ...no waste....
Continued from the previous post.....The pork hocks are on absorbent paper and you have the discarded fat from the stock in a bowl.
Remove the rind off the the hocks and using two forks shred the pork meat .
Now line a 1 litre terrine dish ( mine is rectangular) with 3 sheets of cling film length wise and again width wise ...with extra for over hang .
Melt the discarded pork fat and pour over the shredded pork, adding 2 thinly sliced cornichons and gently mix.
Season with a little salt and white pepper.
Wrap the cling film over the mix and refrigerate till the pork fat is firm..
This can be kept in the refrigerator up to one week.....
Now this can be served knife spread on any crusty fresh bread ( accompanied with a chilled white wine , or a room temperature red) , as an appetiser or along side the the ox tail broth ...
Enjoy
Continued from the previous post.....The pork hocks are on absorbent paper and you have the discarded fat from the stock in a bowl.
Remove the rind off the the hocks and using two forks shred the pork meat .
Now line a 1 litre terrine dish ( mine is rectangular) with 3 sheets of cling film length wise and again width wise ...with extra for over hang .
Melt the discarded pork fat and pour over the shredded pork, adding 2 thinly sliced cornichons and gently mix.
Season with a little salt and white pepper.
Wrap the cling film over the mix and refrigerate till the pork fat is firm..
This can be kept in the refrigerator up to one week.....
Now this can be served knife spread on any crusty fresh bread ( accompanied with a chilled white wine , or a room temperature red) , as an appetiser or along side the the ox tail broth ...
Enjoy
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