Heart-Healthy Traditional Pork Brawn
Discover a delightful twist on a classic dish with our Heart-Healthy Traditional Pork Brawn, a comforting, high-protein recipe that’s as nutritious as it is flavorful. This lighter take on traditional pork brawn uses lean pork shoulder and low-sodium seasoning, paired with hearty carrots and celery for added texture and nutritional value. Expertly slow-simmered with aromatic spices like bay leaves and black peppercorns, the broth is infused with rich flavor before being transformed into a gelatin-rich, savory aspic. Perfectly tender shredded pork and vibrant vegetables are layered into a loaf pan, creating a stunning presentation once chilled and sliced. Whether enjoyed as an appetizer, a spread with crusty bread, or a satisfying snack, this dish is a masterful harmony of tradition and wellness, sure to impress your taste buds and your guests.
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Recipe Information
Ingredients
- 500 grams Lean pork shoulder
- 500 grams Pork shank (bone-in)
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 medium Yellow onion, halved
- 4 Garlic cloves, peeled
- 2 Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 tablespoon Gelatin powder (unflavored)
- 2000 milliliters Water
- 1 teaspoon Salt (low-sodium)
Instructions
1. In a large pot, combine the pork shoulder, pork shank (bone-in), carrots, celery, onion, garlic, bay leaves, black peppercorns, and water.
2. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer gently for 3–4 hours, skimming off any foam or impurities that rise to the surface.
3. Once the meat is tender and falling off the bone, remove the pork and vegetables from the pot. Set them aside to cool slightly.
4. Strain the cooking liquid through a fine-mesh sieve into a clean pot, discarding the solids. Return the strained broth to the stove and boil over medium heat until reduced to about 1 liter (approximately 30 minutes).
5. While the broth is reducing, shred the cooked pork into small pieces, discarding any fat or bones. Chop the carrots and celery into bite-sized pieces and set them aside.
6. Dissolve the gelatin powder in 1/4 cup of warm water and stir well. Add the gelatin mixture to the reduced broth and mix thoroughly. Season with low-sodium salt as needed.
7. In a loaf pan or similar mold, layer the shredded pork and chopped vegetables evenly. Pour the warm broth mixture over the layers, ensuring it covers everything completely.
8. Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours, or until set and firm.
9. Once chilled, carefully remove the brawn from the mold. Slice and serve garnished with freshly chopped parsley, if desired. Enjoy as a spread, appetizer, or protein-rich snack.
Nutrition Facts
Calories |
2471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 1967 mg | 86% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 15.9 g | ||
| Protein | 227.8 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 429 mg | 33% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 4678 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
