Pork trotters, apple & hazelnut terrine

Pork trotters, apple & hazelnut terrine

Pintxo

By
From
Basque
Serves
6
Photographer
Laura Edwards

I know it might be a funny thing to say, but I’m a gelatine lover, so this recipe is heaven for me. My mum always used to cook trotters in a very simple way – just boiled, deboned and then served with some onions and a garlic sauce. I actually like them prepared even more simply, just with some butter.

This recipe is the one that very often features on our menu at Pizarro and it is very popular; we normally serve it with a strawberry salad with moscatel vinegar dressing, which really helps to cleanse the palate. This terrine will easily keep for a week in the fridge (if you can stop yourself from eating it all, that is).

Ingredients

Quantity Ingredient
3-4 pork trotters, (about 1.8–2 kg)
2 onions, chopped
2 carrots, chopped
1 teaspoon black peppercorns
2 bay leaves
50g hazelnuts
25g unsalted butter
2 small dessert apples, peeled and chopped into small pieces
70g dried apricots, chopped
few sage leaves, finely chopped
small bunch chives, snipped
sea salt
freshly ground black pepper
olive oil

Method

  1. Put the trotters into a pan with the onions, carrots, peppercorns and bay leaves. Cover with cold water and bring to the boil, then reduce to a simmer and cook for 3–4 hours or until the trotters are very, very tender. Remove the trotters (discard the cooking liquid) and when cool enough to handle, pull the meat and skin off the bones and roughly chop, discarding the bones.
  2. Toast the hazelnuts in a pan until lightly golden, then tip onto a baking sheet lined with non-stick silicone or baking paper to cool before chopping roughly.
  3. Melt the butter in a pan and gently cook the apples for a couple of minutes until starting to become tender. Add the hazelnuts, apricots and herbs, season well and cook for a few minutes more.
  4. Add the apple mixture to the trotter meat and skin and mix well. Check the seasoning.
  5. Line a long 450 g terrine or loaf tin with cling film, then spoon in the mixture and fold the cling film over the top. You want to weigh the meat down to press it as it chills. Cut a piece of cardboard the same size as the top of the terrine or loaf tin, then stand heavy weights or tins of beans on top. Chill overnight.
  6. When ready to serve, heat a pan with a little oil over a high heat. Turn out the terrine, unwrap and cut into thick slices. Sear in the pan for a few minutes each side, then serve with a green leaf salad.
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