• Pigs trotters
  • 1 onion halved
  • 1 large piece of ginger
  • sea salt
  • 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.