The pork knuckle washed, well cleaned with a knife. Cover with water completely, put on the gas. When it boils, and boil for 10-15 minutes, drain the water, fill again. Boil until tender 2.5 - 3 hours. During cooking, the shanks should be completely submerged in water, then it will be a beautiful pink color. If meat is not completely submerged in water, it will turn black. Follow and add some water during cooking. Add the broth, coriander, pepper, allspice, Bay leaf, onion, garlic, carrots. Broth salt. Leave the shanks to cool in the broth, it will be more juicy. Shank with boiled gently to remove the whole skin and also gently slice excess fat, trying not to cut the skin.

Molds covered with cling film (it will help you to quickly and easily release the terrine from the mold). Metal in plate form to squeeze out of boiled pig skin mugs. They pave the bottom of the form.

Chilled knuckle to disassemble the arms, separate the meat from the bones and skin. To remove excess fat, dark streaks. Finely chop the meat.

Add the finely chopped rosemary, thyme leaves, capers. Finely chop the olives, sun-dried tomatoes, add to meat. Season with salt and pepper, add soy sauce "Kikkoman", Tabasco to taste. Mix well.

Put the terrine in shape, it is good to compress with a spoon.

The broth in which the cooked knuckle, drain, pepper, salt. Add gelatin (according to instructions). I have these 4 portions 400g left of the broth and 1 tbsp of gelatin. Oeuvres pour the broth and put it in the refrigerator to harden. By the way, if the terrine is too compressed, pierce it in several places to make gelatinous broth completely soaked terrine.

I served with boiled new potatoes, mustard, black olives and lettuce priset.