Traditional Pork Brawn
Experience a taste of heritage with this Traditional Pork Brawn recipe, a dish steeped in old-world charm and unbeatable depth of flavor. Made with a whole pork head and trotters, this savory meat jelly is simmered alongside aromatic vegetables, garlic, and warming spices to create an intensely rich stock. The tender, shredded meat is combined with the clarified broth and a splash of vinegar for brightness, then set into a beautiful, sliceable mold. Perfectly seasoned and garnished with fresh parsley, this dish embraces the art of nose-to-tail cooking and is ideal as a centerpiece for rustic lunches, charcuterie spreads, or festive gatherings. Keto-friendly, protein-rich, and wonderfully traditional, this homemade brawn is a labor of love that delights with every bite.
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Recipe Information
Ingredients
- 1 whole Pork head
- 2 Pork trotters
- 2 large Onion
- 2 large Carrots
- 3 Celery stalks
- 4 Garlic cloves
- 3 Bay leaves
- 1 tablespoon Whole black peppercorns
- 2 tablespoons Salt
- 5 liters Water
- 1 tablespoon White vinegar
- 3 Gelatin leaves (optional)
- 2 tablespoons Parsley (for garnish)
Instructions
Thoroughly clean the pork head and trotters. Scrape off any hairs and wash them under cold running water.
Place the pork head and trotters into a large pot. Add enough water to cover the meat completely.
Bring the pot to a boil, then reduce the heat and let it simmer for about 10 minutes. Skim off any scum that rises to the top.
Add the onions, carrots, celery stalks, garlic cloves, bay leaves, whole black peppercorns, and salt to the pot.
Continue to simmer on low heat for approximately 3 to 4 hours, or until the meat falls off the bone.
Carefully remove the meat and bones from the liquid and set them aside on a plate to cool.
Strain the stock through a fine sieve or cheesecloth into another pot to remove vegetables and spices, ensuring you have a clear stock.
Pick the meat off the bones, discarding any fat, gristle, or bones. Shred the meat into small pieces.
Bring strained stock back to a gentle boil and continue to reduce if necessary. Stir in the vinegar.
If a firmer set is desired, soak the gelatin leaves in cold water for 5 minutes, then add them to the hot stock, stirring until completely dissolved.
Mix the shredded meat back into the stock, seasoning with additional salt and pepper if needed.
Pour the mixture into a mold or loaf pan, allowing it to cool slightly before refrigerating.
Chill in the refrigerator for at least 6 hours or until set. Ideally, let it set overnight.
To serve, turn the brawn out onto a serving dish and slice. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 36.3 g | 181% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 7.5 g | 3% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 101.4 g | 203% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1305 mg | 28% | |
*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.
