Last week I made pork brawn and was unsure of the results but I have to say that I was very pleasantly surprised.
- 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.
- Cut the head and trotters into smaller pieces so that they fit in a large pan.
- Cover with water (salt can be added but I decided not to add any to my brawn).
- Add bay leaf, herbs, spices and pealed/chopped onion.
- Simmer the content and for the first half an hour remove any scum that floats to the top of the pan.
- Simmer the contents for about 4 hours.
- 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.
- Mix the meat and brains together and place in a dish.
- Add a dash of lemon juice and some parsley.
- Strain the stock and then boil up until the stock has reduced.
- Spoon a couple of spoonfuls of the stock over the meat and then refrigerate until set.
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.