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old fashioned brawn recipe

Old Fashioned Brawn Recipe (Traditional Homemade Pork Brawn)

285kcal
5 from 1 vote
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Prep 30 minutes
Cook 4 hours
7 hours
Total 11 hours 30 minutes
This old fashioned brawn recipe is a traditional dish made by slowly simmering collagen-rich pork cuts until tender, then setting the meat in its natural gelatin-rich stock. The result is a flavorful, sliceable cold meat delicacy that has been enjoyed for generations. Perfect for serving with crusty bread, pickles, and mustard, this homemade brawn showcases classic nose-to-tail cooking at its best.
Servings 10 servings
Course Appetizer
Cuisine British

Ingredients

  • 2 kg 4½ lb pig's head, split and cleaned
  • 2 pork trotters
  • 2 large onions quartered
  • 2 carrots roughly chopped
  • 2 celery stalks chopped
  • 4 garlic cloves crushed
  • 3 bay leaves
  • 1 tbsp black peppercorns
  • 2 tsp sea salt or to taste
  • 1 tbsp chopped fresh parsley
  • Water enough to cover ingredients

Equipment

  • Large stockpot or Dutch oven
  • Sharp knife
  • Cutting board
  • Slotted spoon
  • Fine mesh strainer
  • Large mixing bowl
  • Measuring spoons
  • Loaf tin or terrine mold
  • Plastic wrap or lid
  • Refrigerator

Method

  1. Step 1: Prepare the Meat
    old fashioned brawn recipe
  2. Place the pig's head and pork trotters in a large stockpot. Add the onions, carrots, celery, garlic, bay leaves, peppercorns, and salt. Cover completely with cold water.
  3. Step 2: Simmer Slowly
    old fashioned brawn recipe
  4. Bring the pot to a gentle boil, then reduce the heat to a low simmer. Skim off any foam that rises to the surface. Cook for 3–4 hours, or until the meat is very tender and easily separates from the bones.
  5. Step 3: Remove and Cool
    old fashioned brawn recipe
  6. Carefully lift the meat from the cooking liquid and allow it to cool slightly. Strain the stock through a fine-mesh sieve and reserve the liquid.
  7. Step 4: Shred the Meat
    old fashioned brawn recipe
  8. Remove all bones, cartilage, and excess fat. Finely chop or shred the meat into bite-sized pieces and place it in a large bowl.
  9. Step 5: Season and Combine
    old fashioned brawn recipe
  10. Mix the chopped parsley into the meat. Taste the strained stock and adjust the seasoning if needed. Add enough stock to the meat mixture to lightly coat and bind it.
  11. Step 6: Fill the Mold
    old fashioned brawn recipe
  12. Transfer the meat mixture into a loaf tin or terrine mold. Pour a small amount of additional stock over the top to ensure the meat is evenly covered.
  13. Step 7: Chill and Set
    old fashioned brawn recipe
  14. Cover the mold and refrigerate for at least 8 hours, preferably overnight, until the brawn is firm and fully set.
  15. Step 8: Slice and Serve
    old fashioned brawn recipe
  16. Turn the brawn out onto a serving board. Slice and serve cold with mustard, pickles, fresh bread, or salad.

Nutrition

Serving200gCalories285kcalCarbohydrates3gProtein29gFat17gSaturated Fat6gPolyunsaturated Fat2gMonounsaturated Fat7gCholesterol95mgSodium620mgPotassium420mgFiber0.5gSugar1gVitamin A850IUVitamin C3mgCalcium45mgIron1mg

Notes

  • Simmer the pork slowly and refrigerate the brawn overnight. This helps the natural gelatin set properly and gives your old fashioned brawn recipe the best texture and flavor.
    Traditional recipes rely on natural gelatin from the pork trotters and head, so additional gelatin is usually unnecessary.
  • For a stronger herbal flavor, add thyme or fresh sage during cooking.
  • Store homemade brawn in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual portions for up to 3 months if desired.
  • Always ensure pork is fully cooked and handled according to food safety guidelines.
  • Serve with pickled onions, gherkins, or wholegrain mustard for a classic presentation.

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