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Pork Brawn (Head Cheese) Recipe
4.9 from 225 votes

Pork Brawn (Head Cheese) Recipe

Pork Brawn, also known as Head Cheese, is a traditional terrine made from slow-cooked pork head and ham knuckles. The meat is simmered with aromatic vegetables and herbs until tender, then separated from bones and skin to be formed into a jelly set by clarified cooking liquid enriched with gelatin. The resulting dish is a savory, firm, meat-filled jelly often sliced and served cold as a delicacy or snack.

Prep Time
25 mins
Cook Time
3 hrs
Additional Time
30 mins
Total Time
3 hrs 55 mins
Servings: 4 servings
Course: Appetizer
Cuisine: British

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

    Cup of Yum
  1. Wash the knuckles and heads thoroughly three times. Soak for thirty minutes then wash again.
  2. 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.
  3. Cook slowly simmering for 3-4 hours until tender. The small bone should be easily pulled out when the knuckles are cooked.
  4. Take the meat out of stock and drain. Remove the skin and bone, flake down and place on a tray to cool.
  5. Reduce the ham hock liquor until flavour comes out, then clarify with the egg whites.
  6. Whilst the liquor is hot, add egg whites and ice whisked together and slowly bring the mixture to the boil.
  7. When the egg has formed a thick skin, pass the liquor through muslin. The liquor should now be transparent.
  8. Measure the liquor out and to every 750ml (3 cups) of liquor, add 30g (1 oz) of gelatine leaves.
  9. 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