Low Fat Traditional Pork Brawn
Discover a modern twist on a beloved classic with this Low Fat Traditional Pork Brawn recipe. Packed with lean cuts of pork shoulder and belly alongside cleaned trotters, this recipe maintains its traditional charm while prioritizing a health-conscious approach. Simmered with aromatic vegetables, bay leaves, and peppercorns, then enriched with a splash of apple cider vinegar for depth, the slow-cooked broth transforms into a gelatinous base that binds the tender shredded meat. By skimming off excess fat, this version delivers all the hearty flavor you love with reduced richness. Perfectly served chilled, this pork brawn is a versatile dish ideal for light meals or snacks, beautifully paired with crusty bread or crackers. Prepare ahead and let this savory masterpiece set overnight for indulgent slices that will impress at any table!
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Recipe Information
Ingredients
- 500 grams Lean pork shoulder
- 250 grams Lean pork belly, skinless
- 2 pieces Pork trotters, cleaned
- 1 piece Onion, halved
- 1 piece Carrot, peeled and quartered
- 2 pieces Celery stalks, chopped
- 4 pieces Garlic cloves, crushed
- 2 pieces Bay leaves
- 10 pieces Whole black peppercorns
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
1. Rinse the lean pork shoulder, pork belly, and pork trotters thoroughly with cold water.
2. Place all the meats in a large stockpot and cover them with cold water until fully submerged. Bring the water to a boil over high heat.
3. Once boiling, reduce the heat to a simmer and skim off any foam or impurities that rise to the surface with a spoon.
4. Add the onion, carrot, celery, garlic, bay leaves, and peppercorns to the pot. Stir in the apple cider vinegar and salt.
5. Cover the pot with a lid, leaving it slightly ajar, and let the mixture simmer gently for approximately 4 hours. Stir occasionally.
6. After 4 hours, test if the meat is tender and falling off the bone. Remove the pot from heat and let it cool slightly, just enough to handle the meat.
7. Carefully strain the broth through a fine mesh sieve into a clean bowl, discarding the vegetables and spices. Reserve the broth as it will form the gelatinous base of the brawn.
8. Separate the meat from the bones and connective tissue. Shred the meat into small pieces using a fork or your hands and place the shredded meat in a large mixing bowl.
9. Skim off any visible fat floating on the surface of the strained broth to keep it low fat. You can also chill the broth briefly in the fridge for easier fat removal, as the fat will solidify on top.
10. Pour enough broth over the shredded meat to cover it, ensuring the mixture is moist but not overly soupy. Stir to combine evenly.
11. Line a loaf tin or suitable mold with plastic wrap, leaving excess hanging over the sides for easy removal later.
12. Transfer the meat and broth mixture into the prepared tin, pressing it down gently for even distribution. Wrap the plastic wrap tightly over the top, then refrigerate for at least 6 hours or preferably overnight to allow it to set.
13. Once set, remove the brawn from the mold by lifting it out using the plastic wrap. Slice it into portions and garnish with fresh parsley if desired. Serve cold as part of a light meal or as a snack with crusty bread or crackers.
Nutrition Facts
Calories |
2842 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.7 g | 251% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 3250 mg | 141% | |
| Total Carbohydrate | 24.9 g | 9% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.3 g | ||
| Protein | 247.6 g | 495% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 251 mg | 19% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 3782 mg | 80% | |
*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.
