Low Sodium Traditional Pork Brawn
Discover the perfect balance of old-world charm and modern health consciousness with this Low Sodium Traditional Pork Brawn recipe. A refined take on a classic dish, this recipe highlights slow-simmered pork trotters and shoulder, paired with aromatic vegetables like carrot, celery, and onion for a naturally rich and flavorful broth—no excess salt needed. By gently reducing and gelling the broth, this brawn boasts a tender, savory texture with a hint of tanginess from white vinegar. Perfect as a make-ahead appetizer or a unique centerpiece for your charcuterie board, this low-sodium delight is both nostalgic and heart-healthy. Garnished with fresh parsley, it’s as stunning as it is satisfying.
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Ingredients
- 2 large (about 1.5 lbs) Pork trotters
- 1 lb Pork shoulder or pork hock
- 1 large Carrot
- 1 large Celery stalk
- 1 medium Onion
- 3 whole Garlic cloves
- 2 pieces Bay leaves
- 1 teaspoon Black peppercorns
- 2 tablespoons White vinegar
- 8 cups Water
- 2 tablespoons, chopped (for garnish) Fresh parsley
Directions
Step 1
Start by rinsing the pork trotters and pork shoulder (or hock) thoroughly under cold water to remove any impurities. Pat them dry with paper towels.
Step 2
Place the pork trotters and pork shoulder in a large stockpot, and add the 8 cups of water.
Step 3
Bring the water to a gentle boil over medium-high heat, and skim off any foam or impurities that rise to the surface.
Step 4
Once the water is clear of foam, add the carrot, celery, onion (peeled and halved), garlic cloves, bay leaves, and black peppercorns to the pot.
Step 5
Reduce the heat to low, cover the pot, and allow the mixture to simmer gently for 3-4 hours, or until the pork is very tender and the liquid has reduced by about one-third.
Step 6
Carefully remove the pork pieces and vegetables from the pot and set aside to cool slightly. Strain the cooking broth through a fine-mesh sieve or cheesecloth into a clean bowl or pot.
Step 7
Pick the meat off the pork trotters and shoulder, discarding any large pieces of fat or gristle. Shred the meat into small bite-sized pieces.
Step 8
Return the strained broth to medium heat and add the white vinegar. Taste the broth to ensure it has a balanced flavor—it should be rich and slightly tangy due to the vinegar.
Step 9
In a prepared mold or loaf pan, layer the shredded meat evenly. Carefully pour the warm broth over the meat to fully cover it.
Step 10
Allow the brawn to cool to room temperature, then cover the mold or loaf pan with plastic wrap and refrigerate for at least 6 hours, or until the broth has set into a firm gel.
Step 11
Once fully set, unmold the brawn onto a cutting board and slice into portions. Serve cold or at room temperature, garnished with chopped parsley.
Nutrition Facts
| Serving size | (4055.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4202.0 |
| Total Fat 307.8g | 0% |
| Saturated Fat 110.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1459.9mg | 0% |
| Sodium 1289.0mg | 0% |
| Total Carbohydrate 28.4g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 10.3g | |
| Protein 342.8g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 430.7mg | 0% |
| Iron 16.2mg | 0% |
| Potassium 1936.9mg | 0% |
Source of Calories