Pig Trotter Terrine Pyoneuk

  • Pigs trotters
  • 1 onion halved
  • sea salt
  • large piece ginger
  • Garlic

  1. Remove any hair from the trotters by shaving or by searing with a blowlamp.
  2. Soaked them over-night in clean water refrigerated
  3. Rinse the trotters and place them in a pot with fresh water and blanch by boiling for 20 minutes.
  4. Wash the trotters again and return them to the pot with 2 Tbsp sea salt and top up with water.
  5. Boil the trotters again for about 90 minutes. Turn off the heat and allow to cool.
  6. Peel the meat off the bones and reserve. Tendons and bones are returned to the pot.
  7. Re-boil the stock until it becomes a milky stock.
  8. Filter through 4 layers of cheesecloth.
  9. Pour a small amount of the cooled broth into a mould and allow a thin layer of gel to form.
  10. Transfer the small fragments of meat into the mould and compact a little. Add some black pepper.
  11. Pour the broth over the top. Place in the fridge to gel.
  12. Release from the mould by dipping the mould in hot water for a short time just to soften the gelatine at the sides of the mould.
  13. Slice the terrine into regular slices. 

Note: This won't appear as a clear aspic gel as seen with using consommes but rather a turbid terrine.

You can clarify this by freezing the whole of the broth and then suspending the ball in a cheesecloth over a bowl and allow to thaw in the fridge. This may take two days. The broth should be crystal clear.
At the end of the process, discard the material in the cheesecloth. 
Heat the broth again and dissolve 10 gms of gelatin in the broth. 
The freeze thaw cycle mentioned removes the gelatin so we need to replace it for body and gelling efect.