Recipe: Pork Ears and Tongues Terrine

Name: Terrine d'oreilles et langues de Porc
Prep time: 30 min
Cook time: 150 min
Total time: 3060 min
Yield: 8 portions
Ingredients: Une jolie terrine excellente et très bon marché.2 oreilles de porc 1/2 sel1 langue de porc 1/2 sel parée1 pied de porc1/2 sel coupé en 22 carottes de Créances(si possible)4 cuillers à soupe de moutarde de Meauxthym, laurier, mignonnette de poivre, ail, 1 petit morceau de gingembre le tout regroupé dans une grosse boule a thé.1 oignon clouté de 3 clous de girofle

By chef patrick ★ ★ ★ ★ ★ 4.9/5 (15 reviews) Starters

Prep 30 min

Cook 150 min

Rest 48h

Total 51h

Servings 8 serv.

Ingredients for 8 servings

A nice terrine, excellent and very inexpensive.
2 pork ears 1/2 salted
1 pork tongue 1/2 salted trimmed
1 pork foot 1/2 salted cut in half
2 carrots from Créances (if possible)
4 tablespoons of Meaux mustard
thyme, bay leaf, ground pepper, garlic, 1 small piece of ginger all grouped together in a large tea ball.
1 onion studded with 3 cloves

Step-by-step directions

1- In a large pot put your ears, tongue and 1/2 feet then cover with water and bring to a boil, then with a skimmer remove the impurities that rise to the surface.

2- Then add your whole peeled carrots, your studded onion, your tea ball, then salt lightly.

3- Cook for 2 hours 30 minutes covered at a very gentle boil, removing little by little any impurities that rise to the surface.

4- Everything will be cooked when your fork passes through ears and tongue without difficulty

5- Then drain your tongues, feet, ears and the 2 carrots.
Place them on a plate then strain your cooking broth through a fine chinois.

6- Take a nice ladle of your cooking broth pour it into your terrine and place it in the freezer for 5 minutes.

7- On your work surface peel your tongue, remove the bones from the feet (they come away easily) trim a little of the fat from the ears then cut everything into large pieces of 2 to 3 cm well mixed.

8- Remove your terrine put a layer of meats, a carrot cut lengthwise, 1 to 2 spoonfuls of mustard pour cooking broth then do the same again and finally finish with the rest of your meat with a little broth.

9- Place a small board and a 1 kg weight on top then straight to the fridge for a minimum of 2 days.

10- Unmold your terrine and serve beautiful wide slices that will go very well with a salad of endives or raw beets, but ideally perhaps black radish in remoulade.