Homemade Pork Brawn Recipes

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.

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.

Steps:

• Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
• Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.