Pig Trotter Terrine (Pork Jelly)

Delicious and easy to make brawn like pork terrine. Easy to follow recipe and no added gelatine needed. Check out the video and please give it a like, share it, and subscribe to my channel. Cheers!!
I'm pleased to announce my channel is now affiliated with Vosteed Knives. Check them out at: shareasale.com...

[@uebatjik4468]

Step by step instruction, excellent chef and teacher.

[@ezindelicious]

Thanks so much for that, appreciate your positive feedback.

[@CaptainHieronymusLex]

This is the food that every german parent used to test if their children are REALLY hungry 🤣🤣🤣

[@ezindelicious]

Hahahaha.....I can imagine.

[@fantailrain3570]

Thank you so much for sharing this recipe Dean, this perfect and exactly what I have been wanting

[@ezindelicious]

Hi there Fantail.....thanks for that and appreciate your watching. Cheers!!

[@philrees1842]

Adding the zest of a lemon is a nice touch ... I'm going to give that try

[@ezindelicious]

Good one Phil..let us know how they turn out. Cheers!!

[@barbaratimmermans5484]

Dean, when you pulled off that cling wrap, I’m like “Slap Yo Mamma” I’m coming over 😋😋😋

[@ezindelicious]

Hahahaha... nice one Barbara. Cheers!!

[@janepfennig9881]

Lovely 😊

[@ezindelicious]

Thanks for that Jane.

[@danssv8]

Looks yummy

[@ezindelicious]

Hey there...thanks for that, and taking the time to drop a comment. Appreciate it.

[@bobhunter7767]

I think you should have pressed your Brawn as it cooled and set to increase the meat to jelly ratio. I love a hock terrine! Try putting a table spoon of whole grain mustard in with the lemon zest

[@ezindelicious]

Great tips there mate....thanks for that.

[@andrewyoung4483]

Been looking for this.

[@ezindelicious]

Good one Andrew... let us know how it turns out. Cheers!!

[@glenbuesnell3395]

Omg Deno best yet I’m so jealous

[@ezindelicious]

Hey there Buzz!! Cheers mate... this one turned out really good.

[@kathypearse4283]

How to use geletine

[@saraswatkin9226]

Great except I would have uses grease proof paper.

[@ezindelicious]

That's a great idea.

[@rg1283]

Lovely, Dean. Do I add salt? Or is the stock already salted?

[@ezindelicious]

Hi there rg, yes...I should have said the stock I used was already salty enough, even when diluted with the water. Thanks for watching!! I really appreciate it.