Pork Brawn – Recipe

Last week I made pork brawn and was unsure of the results but I have to say that I was very pleasantly surprised.

Pork Brawn
Pork Brawn


  • 1 pig’s head
  • a couple of trotters – preferably back trotters as they have a little more meat on them.
  • 1 bay leaf
  • mixed herbs
  • mixed spices
  • 1 onion
  • lemon juice


Here is my method which I have adapted after reading Hugh Fearnley Whittingstall’s recipe.

  1. Cut the head and trotters into smaller pieces so that they fit in a large pan.
  2. Cover with water (salt can be added but I decided not to add any to my brawn).
  3. Add bay leaf, herbs, spices and pealed/chopped onion.
  4. Simmer the content and for the first half an hour remove any scum that floats to the top of the pan.
  5. Simmer the contents for about 4 hours.
  6. Remove the head and trotters – at this point I decided to just use the meat on the head and trotters and not the ears, skin, eyes or nostrils. I did use the brains which require you to remove the outer skin.
  7. Mix the meat and brains together and place in a dish.
  8. Add a dash of lemon juice and some parsley.
  9. Strain the stock and then boil up until the stock has reduced.
  10. Spoon a couple of spoonfuls of the stock over the meat and then refrigerate until set.
Pork Brawn Served With Chutney & Toast
Pork Brawn Served With Chutney & Toast

Eat the brawn cold with mustard or chutney.

My husband and I ate the brawn with toast and damson chutney and English mustard.

The brawn had a strong pork flavour and the sweetness of the damson chutney mixed with the strong mustard taste made the meal very enjoyable.

In future I am going to cook a belly pork joint and add that meat to the brawn to increase the quantity of meat.

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7 thoughts on “Pork Brawn – Recipe”

  1. I bought a part hand of pork with trotter attached,£2:50 pressure cooked it for an our then put it through a hand mincer, then put it in a bowl and a heavy weight on it until morning. It tipped out well and looked like a jelly, sliced perfectly and tasted good, perhaps chewy.
    I agree with the above it does not need salt and could take more meat and perhaps some chopped peppers. I shall try again greatfun!

  2. Good pork butchers often produce excellent brawn – my favourite comes from Hayman’s in Sidmouth, Devon (even though I live in Lincolnshire). I had it as a starter with apple jelly at the Stagg at Titley in Herefordshire – they rear their own pigs and it was lovely.

  3. Looking at the ‘Brawn’ recepie my mother and grandmother made ‘Chawl ‘
    as far as I remember it was similar to brawn but was put into a basin and pressed with a heavy weight.
    Has anyone out there got a recepie for it ?

  4. Hi Samantha,
    Thanks for visiting farmingfriends and leaving your comment. That’s good to know, thanks. I have now made pork brawn twice and it is delicious. We even had it as part of a roast dinner, probably a poor man’s roast dinner but lovely all the same! There is nothing more statisfying than knowing where your meat comes from and what the animal was fed and how it was treated. It is also good to use up as much of the animal meat as possible.
    Kind regards
    Sara @ farmingfriends

  5. Hi Richard,
    Thanks for visiting farmingfriends and leaving a comment.
    The brawn I made with off cuts of pork from home reared pigs was delicious. great served with chutney and toast.
    Unfortunately I don’t sell pork brawn which seems to be becoming more popular these days as I have been asked a few times about it.
    I found this site which seems to sell it http://www.healfarm.co.uk/product_info.php?cPath=61_40&products_id=210&osCsid=e5i5ul6ccecptn830lb4t8auo4
    Let me know if you get some and if it tastes as you remember!
    Kind regards
    Sara @ farmingfriends

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