Pork Brawn (Head Cheese) Recipe
User Reviews
4.9
Pork Brawn (Head Cheese) Recipe
Description
This Pork Brawn recipe begins by thoroughly washing pig head and ham knuckles before simmering them gently in water with mirepoix—carrots, onions, celery—and seasonings like crushed white peppercorns and thyme. The long simmering extracts flavor and tenderizes the tough cuts, while a ham hock stock is created simultaneously.
Once cooked, meat is removed, deboned, and skinned, then the cooking liquor is clarified using egg whites whisked with ice to form a thick skin that traps impurities. This clarified broth is then strained and thickened with gelatin to ensure proper set.
The meat is arranged in jars, and the gelatinous stock is poured over while still cool. The jars are chilled until firm, creating slices of firm yet tender head cheese with distinct pork flavor and aroma. The dish is typically eaten within a week, served cold as a traditional savory item.
Ingredients
- 3 ham knuckles
- 1 pig head split
- 2 carrot
- 2 onion
- 2 celery sticks
- white peppercorns crushed
- thyme
- ham hock stock from cooking
- gelatine leaves
- egg white
Instructions
- Wash the knuckles and heads thoroughly three times. Soak for thirty minutes then wash again.
- Place these ingredients in a pan and cover with water. Chop the vegetables to a mirepoix and add to the pan along with the thyme and peppercorns.
- Cook slowly simmering for 3-4 hours until tender. The small bone should be easily pulled out when the knuckles are cooked.
- Take the meat out of stock and drain. Remove the skin and bone, flake down and place on a tray to cool.
- Reduce the ham hock liquor until flavour comes out, then clarify with the egg whites.
- Whilst the liquor is hot, add egg whites and ice whisked together and slowly bring the mixture to the boil.
- When the egg has formed a thick skin, pass the liquor through muslin. The liquor should now be transparent.
- Measure the liquor out and to every 750ml (3 cups) of liquor, add 30g (1 oz) of gelatine leaves.
- Place all meat in a kilner jar and gently pour on cool stock. Leave to set in the fridge and eat within a week
Notes
User Reviews
Overall Rating
4.9
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