Simple Brawn
This can be served in sandwiches, as part of a party table, or as part of a salad and/or with toast.
Ingredients:
1 Pork hock with trotter (this is used to form the jelly)
Pepper
6 Sage leaves finely chopped.
Its surprising what you can do with a Pork Hock and this simple brawn is just one way to maximise a very useful ingredient.
Brawn is traditionally made from a pigs head or half a pigs head, but this produces quite a pleasant version and is easier to prepare.
Place the hock in a pan and just cover with cold water, cover the pan and then simmer gently for about 1 1/2 hours or until the meat starts to come away from the bone.
Take the meat off the bone and cut into small pieces and place into a pot or bowl. Keep the cooking liquid to one side.
Season the meat lightly with the salt and pepper and chopped sage.
Put the bones from the meat back into the cooking liquid and carry on simmering until the liquid has reduced by half and is thicker. Strain over the meat stir well and either keep in the one bowl or put into a couple of separate bowls. When cool and just setting stir again and then leave to set.
If a richer flavour is desired cook the meat with a crushed garlic clove, 1 bay leaf and 1 thyme sprig. Remove the herbs from the meat before shredding the meat.
Ingredients:
1 Pork hock with trotter (this is used to form the jelly)
Pepper
6 Sage leaves finely chopped.
Its surprising what you can do with a Pork Hock and this simple brawn is just one way to maximise a very useful ingredient.
Brawn is traditionally made from a pigs head or half a pigs head, but this produces quite a pleasant version and is easier to prepare.
Place the hock in a pan and just cover with cold water, cover the pan and then simmer gently for about 1 1/2 hours or until the meat starts to come away from the bone.
Take the meat off the bone and cut into small pieces and place into a pot or bowl. Keep the cooking liquid to one side.
Season the meat lightly with the salt and pepper and chopped sage.
Put the bones from the meat back into the cooking liquid and carry on simmering until the liquid has reduced by half and is thicker. Strain over the meat stir well and either keep in the one bowl or put into a couple of separate bowls. When cool and just setting stir again and then leave to set.
If a richer flavour is desired cook the meat with a crushed garlic clove, 1 bay leaf and 1 thyme sprig. Remove the herbs from the meat before shredding the meat.
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