- 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.
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