Brawn
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5515Delicious 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
Ingredients
Ingredients
| garlic | 6 | cloves | 6 | cloves | |
| onion | 1 | pc | 1 | piece | |
| pork knuckle | 2 | pcs | 2 | pieces | |
| pork trotters | 3 | pcs | 3 | pieces | |
| salt | 3 | tsp | 3 | teaspoon | |
| water | 1.1 | gallon | 4 | litres |
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.
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!
