Pork Brawn (Head Cheese) Recipe
La cabeza de cerdo, también conocida como fiambre de cerdo, es un embutido originario de Europa. La receta que se presenta a continuación fue enviada por el chef James Golding, quien dirige la cocina del Pig Hotel en Hampshire.
Ingredientes · Raciones 4
- 3 ham knuckles
- 1 split pig head
- 2 carrots
- 2 onions
- 2 sticks celery
- crushed white peppercorns
- thyme
- ham hock stock from cooking
- gelatine leaves
- egg whites
Método · 3 h 55 min
- Wash the knuckles and heads thoroughly three times. Soak for thirty minutes then wash again.
- Place these ingredients in a pan and cover with water. Chop the vegetables to a mirepoix and add to the pan along with the thyme and peppercorns.
- Cook slowly simmering for 3-4 hours until tender. The small bone should be easily pulled out when the knuckles are cooked.
- Take the meat out of stock and drain. Remove the skin and bone, flake down and place on a tray to cool.
- Reduce the ham hock liquor until flavour comes out, then clarify with the egg whites.
- Whilst the liquor is hot, add egg whites and ice whisked together and slowly bring the mixture to the boil.
- When the egg has formed a thick skin, pass the liquor through muslin. The liquor should now be transparent.
- Measure the liquor out and to every 750ml (3 cups) of liquor, add 30g (1 oz) of gelatine leaves.
- Place all meat in a kilner jar and gently pour on cool stock. Leave to set in the fridge and eat within a week
Head Cheese or Pork Brawn is a cold-cut that originated in Europe. The Head Cheese recipe presented below was submitted by Chef James Golding, who runs the kitchen of the Pig Hotel in Hampshire.
