Mogk Brawn
Ingredients
Directions
Cure
Rub the pig's feet, ears, and tongues with coarse sea salt, saltpetre, and treacle. Let them sit for 3 days, turning them each day.
Cook and shape
Boil the mixture well, then remove the bones and gristle.
Mix the meat with seasoning, pepper, and a little cayenne to taste.
Roll the mixture tightly in a sheet of tin and tie it securely.
Let it set overnight, then remove it from the tin and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Pig's feet
- Provide gelatinous connective tissue that helps the mixture set into a firm mass when cooled.
- Treacle
- Adds sweetness and a dark, rich colour and flavour to the meat.
- Coarse sea salt
- Draws out moisture and seasons the meat during the curing period.
- Saltpetre
- Helps preserve the meat and gives it a characteristic pink curing colour.
The step that matters
Let it set overnight. The mixture must cool fully under pressure in the tin so the gelatine from the feet and ears binds it into a firm roll that holds its shape when sliced.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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