Vegetable Bouillon – Potato Terrine with Pork Knuckle

5 from 8 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 4 people
Calories 114 kcal


  • 1 large Pork knuckle of pork (knuckle) (fe) cured unsmoked
  • 1 large Onion
  • 5 Cloves
  • 4 Bay leaves
  • 1 Carrot
  • 60 g Celery cubes
  • 60 g Diced leek
  • 60 g Spring onions fresh, cut
  • 2 Shallots
  • 1 tbsp Butter
  • 0,5 bunch Freshly cut lovage
  • 4 stems Chopped parsley until smooth
  • 0,5 bunch Freshly chopped chives
  • 20 g Chopped ginger
  • 1 tbsp Vegetable extract (see recipe)
  • 1 tsp Garlic paste (see recipe)
  • 2 tsp Herbs de Provence
  • Freshly grated nutmeg
  • Black pepper from the mill
  • Salt


  • On the first day, lard the onion with the cloves and bay leaves.
  • Fill a large saucepan with water and bring to a boil. Add one to two teaspoons of table salt. (It depends on the salt content in the knuckle of pork) (If there is enough time, you can of course have everything done in one day.)
  • Place the pork knuckle and the pickled onion in the boiling salted water. Let simmer for about 1 hour. Then let it stand until the next day.
  • On the second day, peel the carrot and cut into 3 mm cubes. Do the same with the celery. Peel and dice the shallots.
  • Wash the leek and also cut it into small cubes. Wash the spring onion, peel off the first leaf. Cut the spring onion into small rolls.
  • Chop the flat-leaf parsley, lovage and chives into small pieces. Cut the shallots and ginger into small cubes.
  • Bring the pork knuckle back to the boil and put the oven plate down.
  • Peel the potato and cut into 1 cm cubes. Cook in salted water so that they still have a core. Then drain in a sieve.
  • Bring water to a boil in a pan, add 1 teaspoon of salt and diced the leek and blanch the spring onions for approx. 2 - 3 minutes. Then pour off the water from the vegetables with a sieve and sprinkle with cold water.
  • Now heat the butter in another saucepan, put the shallots in the saucepan and sweat well with the diced root vegetables, add the ginger and garlic paste (garlic paste).
  • Add the tablespoon of vegetable extract with the leek and spring onions. 700 ml. Fill up the boiling ground from the egg leg and then simmer gently for approx. 10 so that the vegetables are still slightly bite. (All vegetables should not be cooked dead, otherwise all vitamins will be lost)
  • In the meantime, separate the pork knuckle from the meat (fat) and cut into large, bite-sized cubes and add the cooked potatoes to the vegetable soup and simmer for another 5 minutes.
  • Finally stir in the chopped parsley and chives. Season the herbs of Provence, salt, black pepper from the mill and nutmeg to taste. Good Appetite
  • The rest of the stock that is left over can be brought to the boil again briefly and poured into tightly sealable jars. Tighten the lid firmly, then turn the jar upside down. This gives you a delicious meat stock that can be kept for a few weeks.


Serving: 100gCalories: 114kcalCarbohydrates: 7.9gProtein: 2.1gFat: 8.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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