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.
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
hi my name is adam and i was just asking if you sell pork brawn in bulk, because i am having a stall at a hog roast and i throught that it would aproupret to have pork brawn at the hog roast.
thanks.
Comment by ADAM FOUNTAIN – September 22, 2008 @ 6:26 am
My Nana is from Waterford in Eire and she uses couple of Bacon Hocks instead of the traditional head as over the years she has found trotters hard enought to find let alone a head! I have tried b oth varities the tradiitonal and my Nanas and found them both delicious!
Comment by Louise – March 24, 2008 @ 8:21 am
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
thanks.
Comment by ADAM FOUNTAIN – September 22, 2008 @ 6:26 am