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Traditional Brawn with Pickled Vegetables
Created by: Howcan Team
Ingredients
- 2 lbs pork hocks
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 bay leaves
- 1 tsp black peppercorns
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/2 cup white wine vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1/2 tsp red pepper flakes
- 2 cups mixed vegetables (carrots, cauliflower, bell peppers)
Instructions
- In a large pot, combine the pork hocks, chopped onion, carrots, celery, bay leaves, and black peppercorns. Cover with water and bring to a boil. Reduce heat and simmer for 2 hours, or until the meat is tender.
- Remove the pork hocks from the pot and allow them to cool. Strain the cooking liquid and reserve 1 cup for later use.
- Once the pork hocks are cool enough to handle, remove the meat from the bones and chop it into small pieces. Discard the bones and excess fat.
- In a small saucepan, combine the white vinegar, sugar, and water. Bring to a boil, then pour the hot liquid over the chopped pork hock meat. Mix well and transfer the mixture to a terrine or loaf pan. Press the meat down firmly and refrigerate for at least 4 hours, or until set.
- In a separate saucepan, combine the white wine vinegar, water, sugar, salt, mustard seeds, coriander seeds, and red pepper flakes. Bring to a boil, then add the mixed vegetables. Simmer for 5 minutes, then remove from heat and allow to cool. Transfer the pickled vegetables to a jar and refrigerate for at least 2 hours before serving.
- To serve, unmold the brawn onto a serving platter and slice. Serve with the pickled vegetables on the side.
Traditional Brawn, a classic British dish, is a delectable combination of pork meat, often from the head, and gelatin, creating a rich and savory terrine. This dish has a long history, dating back to medieval times when it was a popular way to utilize the entire animal. The meat is simmered with herbs and spices, then set in a mold to form a firm, sliceable texture. The addition of pickled vegetables, such as gherkins and onions, provides a delightful contrast with their tangy and crunchy profile, balancing the richness of the brawn. Today, renowned chefs like Gordon Ramsay and Heston Blumenthal have put their own modern twists on this traditional recipe, elevating it to new heights. In terms of the best version of this dish, the pickled vegetables play a crucial role in enhancing the overall flavor profile. The balance of acidity and crunch they bring is essential to complement the rich and savory brawn. While the brawn itself requires careful seasoning and a perfect gelatinous texture, the pickled vegetables are equally important in creating a harmonious and satisfying culinary experience. For those seeking a famous alternative method, some chefs incorporate cider vinegar and a touch of sugar into the pickling liquid to add a hint of sweetness to the vegetables, further enhancing the dish. Today, the best versions of this dish can be found in traditional British gastropubs and fine dining establishments that celebrate the country's culinary heritage.
150 min
8
320 calories
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