Terrine with tongue

Boil the pork tongue. We clean it well, it will be entirely inside. We put the fat mesh in the mold so that the free ends can be completely wrapped in the terrine after filling out the form. We put thin slices of veal along the walls of the form – so that they then close on top after filling the form. This will create a kind of shell. The veal slices can be pre-aged in a light marinade – salt, black pepper or coriander, a little sumac and cherry ratafia.
Cut low-fat bacon or pork belly into pieces and knead with a curing mixture. Coarse salt, 16 g per kilogram of meat that is used for filling. For spices, garlic, Chinese “5 spices” and soy sauce work well. You can add some salted olives or dried prunes. We fill the mold with this mass, sealing it so that there are no voids. Put the prepared tongue in the middle of the form. Cover the filled form with hanging veal slices and a fat net. We wrap it tightly with foil.
Cooking in the oven in a water bath, medium heating level, to a temperature inside the terrine of 68-69 degrees. We cool it under pressure at a temperature of 2-10 degrees Celsius and transfer it to the refrigerator for a day. Terrin easy will fall out of shape if immersed in hot water for a few seconds.