RECIPES

Brawn

Brawn

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

recipe,photo-recipe,pork knuckle,pork trotters,Apetizers,Slavic carnival,Gluten-Free,Lactose-Free

Apetizers

Cook

No. of servings

Ready in

Difficulty

medium

 

Ingredients

Ingredients

garlic6cloves6cloves
onion1pc1piece
pork knuckle2pcs2pieces
pork trotters3pcs3pieces
salt3tsp3teaspoon
water1.1gallon4litres

 

Recipe

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 1.1 gallon (4000 ml)

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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