📝 About This Recipe
A cornerstone of the British cold larder, this traditional Brawn is a masterclass in nose-to-tail eating, transforming humble cuts into a shimmering, savory terrine. Slow-simmered with aromatic root vegetables and finished with a bright hit of fresh parsley and cider vinegar, the natural collagen creates a silky, melt-in-the-mouth jelly. It is a sophisticated, rustic delicacy that captures the true essence of farmhouse British charcuterie.
🥗 Ingredients
The Meat
- 2.5 kg Half a Pig's Head (cleaned, split, and brain removed)
- 2 pieces Pork Trotters (split lengthwise to release collagen)
- 1 piece Smoked Bacon Hock (provides a subtle depth of smoke)
The Poaching Liquor
- 2 large Carrots (roughly chopped)
- 1 large Onion (peeled and halved)
- 2 pieces Celery Stalks (roughly chopped)
- 4 cloves Garlic (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 3 pieces Bay Leaves (fresh or dried)
- 4 sprigs Fresh Thyme
- 2 tablespoons Sea Salt (adjust to taste)
Finishing and Setting
- 3 tablespoons Cider Vinegar (to cut through the richness)
- 1 bunch Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Ground Mace (for a traditional British spice profile)
- 1/2 teaspoon Ground White Pepper
👨🍳 Instructions
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1
Place the pig's head, trotters, and bacon hock in a very large stockpot. Cover with cold water, bring to a boil, and boil for 5 minutes to blanch. Drain and rinse the meat and the pot to ensure a clear jelly later.
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2
Return the meat to the clean pot. Add the carrots, onion, celery, garlic, peppercorns, bay leaves, and thyme. Pour in enough cold water to fully submerge everything by at least 2 inches.
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3
Bring to a very gentle simmer. Skim off any grey foam that rises to the surface with a slotted spoon. Cover partially and simmer for 4 to 5 hours, or until the meat is literally falling off the bone.
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4
Carefully lift the meat and bones out of the liquid and place them in a large roasting tin. Allow them to cool just enough so you can handle them.
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5
While the meat cools, strain the cooking liquid through a fine-mesh sieve lined with muslin or cheesecloth into a clean saucepan. Discard the spent vegetables.
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6
Boil the strained liquid vigorously over high heat to reduce it by half. This concentrates the flavor and ensures a firm, gelatinous set. You should have about 600-800ml of liquid remaining.
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7
Pick all the meat, skin, and soft cartilage from the head and trotters. Discard all bones, gristle, and any excess fat. Chop the meat and skin into small, bite-sized cubes (roughly 1cm).
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8
In a large mixing bowl, combine the chopped meat with the chopped parsley, cider vinegar, mace, and white pepper. Mix thoroughly.
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9
Taste the concentrated stock. It should be slightly over-seasoned, as flavors mute when chilled. Add the salt now if needed.
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10
Pack the meat mixture into a terrine mold or a deep loaf tin. Do not press it down too hard; you want space for the jelly to flow between the pieces.
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11
Pour the reduced stock over the meat until it is completely covered. Tap the tin gently on the counter to release any trapped air bubbles.
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12
Allow to cool to room temperature, then cover with cling film and refrigerate for at least 12 hours, preferably 24, until firmly set.
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13
To serve, dip the tin briefly in hot water to loosen the edges, then invert onto a board. Slice into thick rounds with a very sharp knife.
💡 Chef's Tips
If you cannot find a pig's head, you can substitute with 1kg of pork shoulder and 4 trotters, though the flavor won't be as deep. Always blanch the meat first; this is the secret to a crystal-clear jelly rather than a cloudy one. Don't discard the skin! When simmered for 5 hours, it becomes soft and adds essential texture and setting power to the brawn. If the brawn isn't setting after 4 hours in the fridge, you can re-melt it, reduce the liquid further, and re-set it. Use a high-quality cider vinegar to provide the necessary acidity to balance the richness of the pork fat.
🍽️ Serving Suggestions
Serve thick slices on toasted sourdough with a generous dollop of English mustard or hot horseradish. Pair with pickled onions or cornichons to provide a sharp contrast to the rich jelly. Enjoy as part of a 'Ploughman’s Lunch' with sharp cheddar cheese and a crisp gala apple. A glass of dry, sparkling cider or a peaty Scotch ale cuts through the richness beautifully. Serve alongside a simple watercress salad dressed with lemon and olive oil.