Two years ago I made jambon persillé for the first time, for a Burgundy-themed wine dinner. Jambon persillé is a terrine of ham hock (pork shank) with parsley. Back then I wrote that it was “quite a bit of work to make and the result was good but not spectacular, so I’m not sure if I’ll make it again”. The main reason why it was not spectacular, was that it was a bit dry and a bit bland. And so when I did decide to make it again, I decided to try preparing it sous-vide to make sure it would be tender and juicy, and to cook it in a stock made from pork trotters rather than water so the flavor of the pork would not leak into the stock. Because of the pork trotters, no gelatin is needed for the stock to set and this also increases the flavor.
The result was outstanding this time around, well worth the effort. You could also use this technique to make a dish that is quite similar called brawn. Check out the link to see Conor’s prowess with a pig’s head. I’ll stick to the shank and feet for now. Here’s what I did…
2 pork trotters (pig feet)
1 bottle (750 ml) aligoté (dry white wine from Burgundy)
1 tsp black peppercorns, crushed
5 cloves garlic
1 leek, roughly chopped
1 carrot, roughly chopped
1 allspice berry
1 bay leaf
few thyme sprigs
1 Tbsp salt
2 Tbsp white wine vinegar
2 Tbsp Dijon mustard
8 Tbsp (1/2 cup) chopped fresh flatleaf parsley (reserve the stems)
Prepare all the ingredients for the stock: 1 tsp black peppercorns, crushed, 3 cloves garlic, 1 leek, roughly chopped, 1 carrot, roughly chopped, 1 onion, 3 cloves, 1 allspice berry, 1 bay leaf, a few thyme sprigs.
If you don’t own a chamber vacuum sealer, it is best to freeze the stock first so you can vacuum seal the ham hocks with the stock. For such a long cooking time, a ziplock bag would be less appropriate.
You should end up with about 700 grams (1.5 lbs) of meat. Select about 150 grams (.33 lb) of the nicest looking fat. The rest can be saved for another purpose.
It is easiest to cut when it comes straight out of the refrigerator, but for the best flavor and tenderness it is best served at room temperature. It is also nice to put a slice of the terrine on a slice of bread, and then nuke in the microwave for about 30 seconds. Part of the stock will melt onto the bread.
It goes without saying this is great with Aligoté, but another lighter white from Burgundy will do as well.
Risotto with Chard (snijbiet in Dutch) is a humble yet tasty risotto.