Traditional Pork Brawn

Delve into history with this rich and flavorful *Traditional Pork Brawn*, a classic terrine-style dish that transforms humble cuts like pork head and trotters into a savory masterpiece. Slowly simmered with aromatic vegetables, garlic, bay leaves, and peppercorns, this traditional recipe delivers tender, shredded pork encased in a naturally rich, gelatinous stock. Enhanced with a touch of white vinegar for balance and optional gelatin for a firmer texture, this timeless dish is chilled to perfection and served in neat slices. Perfect as a rustic appetizer or centerpiece for a charcuterie platter, this brawn is best accompanied by crusty bread, tangy pickles, and a sprinkle of fresh parsley for an elegant finish. Packed with heritage, bold flavors, and hearty appeal, it’s a dish that celebrates simplicity and tradition.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

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)

Directions

Step 1

Thoroughly clean the pork head and trotters. Scrape off any hairs and wash them under cold running water.

Step 2

Place the pork head and trotters into a large pot. Add enough water to cover the meat completely.

Step 3

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.

Step 4

Add the onions, carrots, celery stalks, garlic cloves, bay leaves, whole black peppercorns, and salt to the pot.

Step 5

Continue to simmer on low heat for approximately 3 to 4 hours, or until the meat falls off the bone.

Step 6

Carefully remove the meat and bones from the liquid and set them aside on a plate to cool.

Step 7

Strain the stock through a fine sieve or cheesecloth into another pot to remove vegetables and spices, ensuring you have a clear stock.

Step 8

Pick the meat off the bones, discarding any fat, gristle, or bones. Shred the meat into small pieces.

Step 9

Bring strained stock back to a gentle boil and continue to reduce if necessary. Stir in the vinegar.

Step 10

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.

Step 11

Mix the shredded meat back into the stock, seasoning with additional salt and pepper if needed.

Step 12

Pour the mixture into a mold or loaf pan, allowing it to cool slightly before refrigerating.

Step 13

Chill in the refrigerator for at least 6 hours or until set. Ideally, let it set overnight.

Step 14

To serve, turn the brawn out onto a serving dish and slice. Garnish with freshly chopped parsley.

Nutrition Facts

Serving size	11016.2 grams (11016.2g)

Amount per serving	% Daily Value*
Calories	13258

Total Fat 1033.50g	1325%
Saturated Fat 361.60g	1808%
Polyunsaturated Fat 0.10g
Cholesterol 4168mg	1389%
Sodium 18187mg	791%
Total Carbohydrate 67.80g	25%
Dietary Fiber 14.10g	50%
Total Sugars 28.00g
Protein 954.60g	1909%

Vitamin D 0IU	0%
Calcium 1078mg	83%
Iron 80mg	442%
Potassium 11610mg	247%

*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.

Source of Calories

Fat: 69.5%

Protein: 28.5%

Carbs: 2.0%