Yield: 8 servings
Preparation time is 1 ½ hours, chilling time is 4 hours
Ingredients
- 2 pieces of smoked ham hock (about 4 pounds, 2 kilograms)
- 1 2-inch size piece of peeled ginger
- 1 6 cloves of garlic
- 3 cinnamon sticks
- 4 pieces star anise
- 1 bay leaf
- a few pieces of orange rind
- 1 cup brown sugar (200 grams)
- 1 cup soya sauce (250 millilitres)
- 2 cups mirin wine (250 millilitres)
- ¼ cup sherry vinegar (60 millilitres)
- 5 sheets of gelatine
- 1 cup pearl onions
- 1 Granny Smith apple
- 1 jalapeno chilli diced & seeded
- a few drops champagne vinegar
Directions
- In a large non-reactive pot, put the ham hocks into enough cold water to cover. Bring the pan to a simmer over a medium heat and skim off any impurities that rise to surface. Cook the ham hock for ½ an hour, then add the ginger garlic, soya, mirin, sherry vinegar, cinnamon stick, star anise, brown sugar, bay leaf, orange peel and cook for a further 2 hours or until meat is tender. Remove the pan from the heat and set it aside.
- Remove the meat from the cooking liquid and then strain it. Transfer 2 cups of the strained broth into a small pot. Add the gelatine sheets and stir over a low heat until the gelatine dissolves. Once dissolved, remove the pan from the heat.
- Bring a pot of salted water to a boil and cook the pearl onions for 2 minutes. Drain them, peel and cut in halves. Set aside
- Dice the apple and sauté it with the jalapeno in a small frying pan with butter until the mixture begins to caramelize, about 7 minutes. Add a few drops of champagne vinegar and set aside.
- Remove the tough skin from the ham hocks and discard it. Dice the meats and combine them with the apple mixture and the onions. Season the meat.
- Line a terrine mold with plastic wrap, put the meat mixture into the terrine, pressing it down. Then pour over the reserved gelatine broth and tap the terrine against a hard surface a few times to get rid of any air pockets. Put the terrine in the fridge and refrigerate it for at least 4 hours before serving. Serve with sauce Gribiche.