Homemade Pork Brawn Recipes

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HOMEMADE PORK BRAWN



HOMEMADE PORK BRAWN image

every one like it.

Provided by Anna Linhart @Handa

Categories     Meat Appetizers

Number Of Ingredients 9

2 kilograms pork belly,boneless
5 medium eggs
5 tablespoon(s) bread crumbs, dry
5 tablespoon(s) plain flour
4 teaspoon(s) vegeta seasoning powder
3 - 4 teaspoon(s) salt
1 - 2 teaspoon(s) hot dry paprika
4 clove(s) garlic,crushed
2 teaspoon(s) caraway seeds,grounded

Steps:

  • The meat wash,dry with paper towel and cut to 3x3 cm cubes and put to a bigger bowl.( don't put the skin).Add all ingredients and with yours clean hand mix all together well,make mixture.
  • Ask your local butcher for salami or bigger sleeve.Tight one end with kitchen string and fill up with the mixture.Tight up second end with the string to,then put that into big oval baking dish with boiling water,cover with lid,put to preheated oven on 200 C and bake 1.5 hour.
  • when is cooked,take it from water,put on baking tray to cool.Every time pass around turn over.Next day make slices. Serve with sourdough bread and gherkins.

HEAD CHEESE/BRAWN



Head Cheese/Brawn image

As a child in England, my Mum would make this with a pigs head, but later in life she used pigs "trotters" and pork hocks. I still have her recipe and one day had a craving for this. It wasn't easy finding the trotters, but one day my husband went to our local grocers and there they were! Serve on hot buttered rye toast. The contrast of heat and cold is fabulous!

Provided by Golden Wookie

Categories     Spreads

Time 4h

Yield 12 serving(s)

Number Of Ingredients 6

2 pig's feet
2 pork hocks
1 lb stewing beef
3 bay leaves
peppercorn, tied in spice bag
water, to cover

Steps:

  • Put all the ingredients in a large pot and just cover with water.
  • Bring to a boil, uncovered, then turn down, cover the pot and let simmer for hours, or until the meat falls of the bone. Skim any foam that appears.
  • Strain liquid into a large bowl and remove the meat from the hocks. Shred or dice the beef and pork.
  • Put the strained liquid and meat back on the stove and boil until the liquid shrinks 1 inch.
  • Pour into moulds (I used a tray of 8 mini loaf pans and still had some left over, which I just poured into a dish).
  • Put in the 'fridge until set. Any fat will rise and can be easily scraped off when set. There is so much gelatin in the feet that it sets up quite quickly.

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