​Old-fashioned Pig's Foot Terrine with Green Pickle Sauce

Old-fashioned Pig's Foot Terrine with Green Pickle Sauce

Prep Time: 25 minutes

Cook Time: 3 hours 15 minutes

Full-time: 24 hours

Ingredients for an open top rectangular mold, 10" x 5" x 3":

• 6 to 9 pig's feet (depending on the size), halved and partially boned
• 2 beautiful leeks, rinsed well, and cut lengthwise into thirds
• 2 large carrots, cut into large pieces
• 1 large onion
• 1 bouquet garni (a bundle of fresh thyme, parsley, basil, rosemary, celery leaf)
• 2 cloves of garlic
• In a small spice bag: 3 long-grain peppercorns, 2 juniper berries, 2 bay leaves, 2 allspice berries
• 2 ounces coarse salt

Preparation:

Rinse the feet well with cold water, then put them in a large Dutch oven, or other large pot, and cover very generously with cold water. Add the coarse salt, the whole onion studded with cloves, the bouquet garni, and the bag of spices. Bring to a boil and skim anything that rises to the top before adding the carrots and leeks. Reduce the heat to low and let it cook covered for 3 hours. Turn off the heat and let the feet cool in their cooking juices. Using a strainer, drain the foot and debone them completely (make sure to check that you have removed all the bones and knuckles), then drain the carrots and leeks and set them aside separately. Strain the broth through a China Cap (conical strainer, or any other fine mesh strainer), then pass it a second time through cheesecloth, set aside. In the terrine, place the meat of the feet in layers with the carrots and leeks, salt and pepper very lightly then compress everything, with moderate pressure, until it is even. Finally, add the broth, which should cover the entire terrine. Fill the pan so that there is ½ inch unfilled on the surface. Cover with a sheet of parchment secured with a rubber band. Refrigerate overnight (minimum 12 hours)

Green pickle sauce

This is a smooth, fragrant, and spicy sauce, but very refreshing with this terrine.

Ingredients:

• 1 bunch of flat-leaf parsley, with the largest stalks removed
• lemon zest, very finely chopped
• 1 small garlic clove, coarsely chopped
• 1 large spoonful of capers (drained)
• 10 fresh mint leaves
• 20 pickles (drained)
• ½ cup of quality Extra Virgin Olive Oil
• Salt
• Pepper

Preparation:

Put all the ingredients in the bowl of a food processor. Use the "pulse" option to blend the ingredients until you get a coarse puree. Let it sit in a bowl for few hours in the refrigerator.

Presentation:

Soak the terrine in a bain-marie of warm water (80f) for 20 seconds so loosen it from the sides of the pan. Using a sharp knife, release the terrine from the pan along the entire perimenter, then turn it over on a serving platter. Remove the pan and cut the terrine into 1-inch slices.

Serve with a spoonful of green sauce on the side.