March 20th 2008
- Pork brawn is a type of meat jelly.
- The meat jelly is made from pieces of pork from the head and trotters of the pig.
- The trotters also help to give the stock gelatin to help the brawn to set.
- All parts of the head can be used to make prok brawn.
- The head and trotters are simmered in water (often salted and can have extra herbs, spices and onions added for extra flavour) until the meat falls from the bone.
- The meat is stripped from the bone and skull and the jelly stock is strained and then reduced down further on the heat.
- The meat and stock are mixed and then added to a contain and refridgerated until set.
- Pork brawn is usually served cold and not reheated.
- The brawn can be served as a cold luncheon meat and is particularly good with mustard or pickle.
Brawn Pigs Pork Recipes
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Hi Sara, thanks for taking me back to my childhood. Of course my Mum would often make pork brawn. A rather large head sitting in a huge pan, hairy nostrils and all. I remember I used to get morsels of the tasty tendorised meat as it fell off the bone. I remember mum used to put in herbs which included bay leaves. Yes it was served cold, after setting in a mould, although I remember not being too keen on eating it this way. x
Comment by Louise — March 24, 2008 @ 8:21 am
Great minds think alike, Sara.
I am just about to venture down the pigs trotter/ pigs head route. Wish me luck!
Comment by Cottage Smallholder — March 24, 2008 @ 9:00 am