John Myers
Meat: Premium Brawn from Cured Pork Leg
The perfect meat: premium brawn from cured pork leg recipe with a picture and simple step-by-step instructions.
- 1 Pork knuckle of pork back (ma) cured
- 2 Carrots
- 2 Gherkins
- 1 Onion
- 3 Pickled peppers
- 2 Hard-Boiled eggs
- 1 piece Leeks cooked
- 1 tbsp Yellow mustard seeds
- 1 Msp Red chilli flakes
- 6 tbsp and with White balsamic vinegar
- 1 bag Delikatess aspic powder from Reiter
- Salt and pepper
- 750 ml Water
- Remove the meat from the bone and chop it up and mix it with the diced pickles.
- Peel the carrots and continue peeling until nothing works. Cut about 10 cm of the leek lengthways and defoliate, do the same with the onion. Finely dice one pickle, leaf the other lengthways and cut the peppers into strips.
- Bring the water with the mustard seeds and the chilli to the boil in a saucepan, add the raw vegetables and continue to simmer until they are soft. Strain the broth. Stir in the aspic powder and season with salt, pepper and vinegar to taste. Let cool down.
- When the gelling liquid has cooled down enough that it is slightly thick, pour a mirror into a suitable vessel and let it solidify in the refrigerator. Now cover the base with vegetable strips and egg slices decoratively, distribute half of the meat on top and pour the liquid on top.
- As usual, distribute the vegetables and meat on top and pour the remaining liquid over them. Leave to set in the refrigerator overnight.
- Put the jar with the brawn in hot water, when the outer layer has loosened, rush onto a plate and cut it open in portions with a saw knife. We prefer to eat fried potatoes with a vinaigrette.
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