📝 About This Recipe
A true testament to the 'nose-to-tail' philosophy, this traditional Brawn is a masterclass in patience and deep, savory flavor. By gently simmering pork hock and shoulder with aromatic herbs, the natural collagen transforms into a crystal-clear, silky jelly that binds tender morsels of meat. It is a rustic yet sophisticated delicacy that celebrates the rich heritage of European farmhouse cooking.
🥗 Ingredients
The Meat
- 2 pieces Pork Trotter (split lengthwise to release natural gelatin)
- 1.5 kg Pork Hock (Shank) (bone-in, skin-on)
- 500 g Pork Shoulder (cut into large chunks)
The Braising Aromatics
- 2 large Yellow Onion (halved, skins left on for color)
- 2 large Carrots (roughly chopped)
- 2 pieces Celery Stalks (roughly chopped)
- 6 pieces Garlic Cloves (smashed)
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Bay Leaves (dried)
- 4 sprigs Fresh Thyme
- 3 pieces Cloves (whole)
- 100 ml Apple Cider Vinegar (helps extract collagen and balances richness)
- 2 tablespoons Sea Salt (adjust to taste)
Finishing Touches
- 1/2 cup Fresh Parsley (finely chopped)
- 1/4 cup Cornichons (finely diced for acidity)
- 1 tablespoon Lemon Zest (freshly grated)
👨🍳 Instructions
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1
Place the pork trotters, hocks, and shoulder in a very large stockpot. Cover with cold water, bring to a boil for 10 minutes, then drain and rinse the meat to remove impurities; this ensures a clear jelly.
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2
Return the cleaned meat to the pot and add the onions, carrots, celery, garlic, peppercorns, bay leaves, thyme, cloves, and salt.
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3
Pour in the apple cider vinegar and enough fresh cold water to cover the ingredients by at least 2 inches (approx. 3-4 liters).
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4
Bring to a gentle simmer over medium heat. Once simmering, reduce the heat to the lowest setting. You want only the occasional bubble breaking the surface.
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5
Simmer uncovered or partially covered for 4 to 5 hours. Regularly skim off any foam or excess fat that rises to the top.
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6
The meat is ready when it literally falls away from the bone and the liquid has reduced by about one-third, feeling sticky to the touch.
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7
Carefully lift the meat out into a large bowl. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the spent vegetables and aromatics.
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8
Boil the strained liquid for another 10-15 minutes to reduce it slightly, concentrating the flavor and ensuring a firm set. Taste it—it should be slightly over-seasoned as flavors mute when cold.
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9
While the liquid reduces, pick the meat from the bones. Discard bones, excess fat, and gristle. Chop the meat and softened skin into bite-sized pieces.
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10
In a clean bowl, mix the chopped meat with the fresh parsley, lemon zest, and diced cornichons.
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11
Pack the meat mixture into a terrine mold or loaf tin. Pour the reduced liquid over the meat until it is completely submerged.
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12
Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 12 hours, or until completely firm and set.
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13
To serve, run a warm knife around the edges of the mold and invert onto a cutting board. Slice into thick rounds.
💡 Chef's Tips
Always start with cold water to ensure the clearest possible jelly. Do not skip the initial blanching of the meat; it removes the 'scum' that clouds the brawn. Test the set by placing a spoonful of the hot liquid on a chilled saucer in the fridge for 5 minutes; it should form a firm gel. If you prefer a leaner brawn, omit the chopped skin, but keep the trotters in the pot during cooking for the gelatin. Ensure you season the liquid more than you think necessary, as cold dishes require more salt to pop.
🍽️ Serving Suggestions
Serve with a sharp, grainy Dijon mustard to cut through the richness. Accompany with pickled red onions and extra cornichons on the side. Pair with a crisp, dry Riesling or a rustic farmhouse ale. Enjoy on thick slices of toasted sourdough or dark rye bread. A simple side salad of bitter greens like frisée or arugula works beautifully.