Low Fat Traditional Pork Brawn
Discover a healthier twist on a classic delicacy with this Low Fat Traditional Pork Brawn recipe, where rich heritage meets a modern, lean approach. Made with lean pork shoulder, skinless pork belly, and cleaned pork trotters, this flavorful dish is simmered with aromatic vegetables, bay leaves, and black peppercorns, then set in a light, gelatinous broth for a satisfying yet guilt-free indulgence. The meticulous skimming of fat and use of apple cider vinegar ensure a balanced, wholesome result without compromising the savory depth of this traditional favorite. Perfect for serving cold as a light meal or alongside crusty bread and crackers, this low-fat variation of pork brawn brings nostalgic comfort to your table with a health-conscious edge.
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Ingredients
- 500 grams Lean pork shoulder
- 250 grams Lean pork belly, skinless
- 2 pieces Pork trotters, cleaned
- 1 piece Onion, halved
- 1 piece Carrot, peeled and quartered
- 2 pieces Celery stalks, chopped
- 4 pieces Garlic cloves, crushed
- 2 pieces Bay leaves
- 10 pieces Whole black peppercorns
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Directions
Step 1
1. Rinse the lean pork shoulder, pork belly, and pork trotters thoroughly with cold water.
Step 2
2. Place all the meats in a large stockpot and cover them with cold water until fully submerged. Bring the water to a boil over high heat.
Step 3
3. Once boiling, reduce the heat to a simmer and skim off any foam or impurities that rise to the surface with a spoon.
Step 4
4. Add the onion, carrot, celery, garlic, bay leaves, and peppercorns to the pot. Stir in the apple cider vinegar and salt.
Step 5
5. Cover the pot with a lid, leaving it slightly ajar, and let the mixture simmer gently for approximately 4 hours. Stir occasionally.
Step 6
6. After 4 hours, test if the meat is tender and falling off the bone. Remove the pot from heat and let it cool slightly, just enough to handle the meat.
Step 7
7. Carefully strain the broth through a fine mesh sieve into a clean bowl, discarding the vegetables and spices. Reserve the broth as it will form the gelatinous base of the brawn.
Step 8
8. Separate the meat from the bones and connective tissue. Shred the meat into small pieces using a fork or your hands and place the shredded meat in a large mixing bowl.
Step 9
9. Skim off any visible fat floating on the surface of the strained broth to keep it low fat. You can also chill the broth briefly in the fridge for easier fat removal, as the fat will solidify on top.
Step 10
10. Pour enough broth over the shredded meat to cover it, ensuring the mixture is moist but not overly soupy. Stir to combine evenly.
Step 11
11. Line a loaf tin or suitable mold with plastic wrap, leaving excess hanging over the sides for easy removal later.
Step 12
12. Transfer the meat and broth mixture into the prepared tin, pressing it down gently for even distribution. Wrap the plastic wrap tightly over the top, then refrigerate for at least 6 hours or preferably overnight to allow it to set.
Step 13
13. Once set, remove the brawn from the mold by lifting it out using the plastic wrap. Slice it into portions and garnish with fresh parsley if desired. Serve cold as part of a light meal or as a snack with crusty bread or crackers.
Nutrition Facts
| Serving size | (1534.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2841.8 |
| Total Fat 195.7g | 0% |
| Saturated Fat 69.8g | 0% |
| Cholesterol 949.8mg | 0% |
| Sodium 3250.1mg | 0% |
| Total Carbohydrate 24.9g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 9.3g | |
| Protein 247.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 251.4mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 3781.5mg | 0% |
Source of Calories