Low Sodium Traditional Pork Brawn
Indulge in a timeless classic with this Low Sodium Traditional Pork Brawn recipe—a flavorful, gelatin-rich meat terrine that’s as satisfying as it is wholesome. Made with tender pork trotters, pork shoulder, and a medley of aromatic vegetables and spices, this recipe is a heart-healthy twist on the traditional pork brawn, thanks to its low sodium content. Slowly simmered for hours, the pork releases its natural collagen to create a silky, savory gel that holds the shredded meat together beautifully. Balanced with a splash of white vinegar for subtle tanginess and garnished with fresh parsley for a bright finish, this dish is perfect served cold or at room temperature as a hearty appetizer or main. With minimal sodium and maximum flavor, this comforting and nutrient-rich dish is ideal for those looking to enjoy a classic family recipe with a mindful twist.
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Recipe Information
Ingredients
- 2 large (about 1.5 lbs) Pork trotters
- 1 lb Pork shoulder or pork hock
- 1 large Carrot
- 1 large Celery stalk
- 1 medium Onion
- 3 whole Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons White vinegar
- 8 cups Water
- 2 tablespoons, chopped (for garnish) Fresh parsley
Instructions
Start by rinsing the pork trotters and pork shoulder (or hock) thoroughly under cold water to remove any impurities. Pat them dry with paper towels.
Place the pork trotters and pork shoulder in a large stockpot, and add the 8 cups of water.
Bring the water to a gentle boil over medium-high heat, and skim off any foam or impurities that rise to the surface.
Once the water is clear of foam, add the carrot, celery, onion (peeled and halved), garlic cloves, bay leaves, and black peppercorns to the pot.
Reduce the heat to low, cover the pot, and allow the mixture to simmer gently for 3-4 hours, or until the pork is very tender and the liquid has reduced by about one-third.
Carefully remove the pork pieces and vegetables from the pot and set aside to cool slightly. Strain the cooking broth through a fine-mesh sieve or cheesecloth into a clean bowl or pot.
Pick the meat off the pork trotters and shoulder, discarding any large pieces of fat or gristle. Shred the meat into small bite-sized pieces.
Return the strained broth to medium heat and add the white vinegar. Taste the broth to ensure it has a balanced flavor—it should be rich and slightly tangy due to the vinegar.
In a prepared mold or loaf pan, layer the shredded meat evenly. Carefully pour the warm broth over the meat to fully cover it.
Allow the brawn to cool to room temperature, then cover the mold or loaf pan with plastic wrap and refrigerate for at least 6 hours, or until the broth has set into a firm gel.
Once fully set, unmold the brawn onto a cutting board and slice into portions. Serve cold or at room temperature, garnished with chopped parsley.
Nutrition Facts
Calories |
4202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 307.8 g | 395% | |
| Saturated Fat | 110.3 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1460 mg | 487% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 10.3 g | ||
| Protein | 342.8 g | 686% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 431 mg | 33% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1937 mg | 41% | |
*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.
