Pork Brawn

Story – Old Recipes in old books


Pork Brawn with redcurrant chutney
Pork Brawn with redcurrant chutney
  • 4 Pig’s trotters
  • 4 Pig’s ears
  • 1 Pig’s tongue
  • 1 Yellow onion, Quartered
  • 2 Carrots, Diced
  • 4 Whole cloves
  • 6 Black pepper corns
  • 12 Allspice berries
  • 3 tablespoons Vegetarian oyster sauce (made from mushrooms)
  • 100 milliliters White balsamic vinegar
  • 3 tablespoons Fresh chives, Finely chopped
  • Salt and pepper for seasoning
  • 2 cups Course sea salt
Pork brawn and redcurrant chutney
Pork brawn and redcurrant chutney


1. Clean the ears and trotters thoroughly of all hairs. Use a kitchen blow torch if needed. Rub all the meat generously with coarse sea salt and place in the refrigerator over-night. Just before use, rinse the meat thoroughly under cold water to remove all brine and salt.

2. Add the all meat, vegetables and spices to a large pressure cooker. Cover with 2.5 liters of cold water. Bring the pressure cooker to full pressure and cook for 60 minutes. Allow the pressure cooker to depressurise and the meat to cool until it can be handled safely.

3. Strain the stock and remove the vegetables, spices and meat. Discard the vegetables and spices. Remove the skin from the tongue and all the bones from the trotters. Leave the cartilage in the ears. Chop the meat coarsely.

4. Add the cooled stock to a large pot and bring to a boil over medium-high heat. Reduce the liquid by half. Add the meat and stir in the vegetarian oyster sauce and the vinegar. Taste and season with salt and pepper. Continue to boil the brawn for another 15 minutes then add the chopped chives. Taste once more for seasoning, and adjust if needed.

5.  Pour the brawn into a large terrine mold or divide equally among smaller molds. Alternative the mixture could also be poured into plastic casings, the kind used to make polonies and other processed meats. Place the brawn in the refrigerator and allow to set over-night. Serve with pickles and a good sharp chutney.


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