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Brawn

     

Delicious winter collagen delicacy, it has a long preparation process but worth to try. Served with bread, onion and vinegar.

Cook

No. of servings

Ready in

Difficulty

medium

 

 

Garlic6cloves
Onion1piece
Pork knuckle2pieces
Pork trotters3pieces
Salt3teaspoon
Water4l

1. 

pork knuckle 2 pcs  pork trotters 3 pcs

Carefully wash pork trotters and knuckles. Remove any hair left on them - use a sharp knife to scrape them or partially cut it off a little, or roast the skin over fire to burn off any loose hair.

2. 

water 4 l

Put trotters and knuckles in a pot and pour in cold water. Slowly bring to boil and cook for 2 hours.

3. 

onion 1 pc  garlic 6 cloves  salt 3 tsp

After two hours add peeled onion, garlic and salt.

4. 

Slowly cook the aspic for about 4 hours.

5. 

Strain the broth into deep pots.

6. 

Let the meat cool for a while.

7. 

Then separate the meat and place it into broth.

8. 

Place the brawn in the cold place to stiffen. It becomes stiff within a few hours, the best overnight.

9. 

We can remove the condensed fat from surface of the brawn. Then slice it and serve with bottom part up.

Bon appetit!

 

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