Recipe from chef Patrick Orange, La Chaumiere

Serves 6

Ingredients:
3 Fresh Pork Hock
1 T salt
1 tsp black pepper
1 pinch coriander
2 garlic cloves
1 onion
1 branch thyme
2 bay leaves
fresh parsley
1 liter white wine
1 liter water

Directions:
Do a broth with all ingredients
Poach the pork hock until tender, at least 3 hrs
Remove bones and finely dice all meats and skins
Add chopped parsley for flavor
Place the meat mixture into small terrine
Pour on top a little bit of the cooking broth
Chill for 1 hour until Aspic becomes solid

After chilled:
Unmold Aspic onto a plate
Garnish with a little Mesclun salad
Suggested dressing - red wine vinegarette