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Traditional Brawn
Created by: Howcan Team
Ingredients
- 2 lbs pork hocks
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 1/4 cup vinegar
- Water
Instructions
- In a large pot, place the pork hocks, chopped onion, minced garlic, bay leaves, black peppercorns, and salt.
- Add enough water to cover the pork hocks.
- Bring the pot to a boil, then reduce the heat to low and let it simmer for 2 hours, or until the meat is tender and falling off the bone.
- Once the pork hocks are cooked, remove them from the pot and let them cool slightly.
- Strain the cooking liquid and reserve 2 cups of the broth.
- Remove the meat from the bones and chop it into small pieces.
- In a separate bowl, mix the chopped meat with the reserved cooking liquid and vinegar.
- Transfer the mixture into a loaf pan or mold, pressing it down firmly to remove any air pockets.
- Refrigerate the brawn for at least 4 hours, or until it is set and firm.
- To serve, unmold the brawn onto a serving platter and slice it thinly.
- Enjoy the traditional brawn with mustard, pickles, and crusty bread.
Brawn, also known as head cheese, is a traditional European dish made from the flesh of a pig's or calf's head, often including the tongue and sometimes the feet. The meat is simmered with herbs and spices, then pressed into a terrine and chilled until set. This dish has a long history, dating back to medieval times when it was a way to make use of the entire animal. Today, brawn is enjoyed in various forms across Europe, with notable variations in France, Germany, and the UK. Chefs like Fergus Henderson have popularized brawn in modern British cuisine, serving it with pickles and crusty bread. For the best brawn experience, seek out artisanal charcuteries or traditional European restaurants. The key to a great brawn lies in the quality of the meat and the balance of seasoning, making it a true test of a chef's skill.
150 min
8
320 calories
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