You can’t get much more old school than brawn. If you haven’t tried it you’re really missing out, just don’t be put off that it is essentially a jellied boiled pigs head. If you don’t want to make it with the other accompaniments then you can serve a big slice of it with some crusty baguette and chutney.
Brawn with smoked oyster, crackling, cider and celeriac
1 pigs head
2 sticks celery
3 cl garlic
3 bay leaves
2 sprigs thyme
400ml Red wine vinegar
4 star anise
4 bay leaves
2 sprig thyme
1 tspn Coriander seeds
1 dozen oysters
50g Brown sugar
50g Jasmine tea
200ml Apple juice
1 Vanilla pod
Remove tongues and set aside to pickle.
Soak heads in running water to remove any blood.
Place in a pot with the peeled carrots and all other ingredients, top with water and simmer until meat is falling off the bone.
Simmer tongues in pickling mix until very tender (may need to top up with water if it evaporates too much).
Set aside and remove outside skin and any fat etc. Roughly shred.
Pass and keep the veg.
Shred the meat medium coarse, discarding any sinew and skin/bones.
It’s nice if you keep some skin, fat and anything that isn’t bone.
Dice three carrots and mince with your knife one onion and one leek. Mix together with the pickled tongue the meat and veg, season, roll tight and torque in glad wrap (or set in a terrine mould) and leave to set overnight.
Scrape fat off back of pork skin and score, cut into 1cm x 5cm pieces, season, press and roast in a hot oven until crispy.
Allow smoke mix to get going well before placing oysters on rack over it
Turn off flame-cover loosely –allow to infuse, store in light olive oil w bouquet garni.
Split vanilla pod and scrape the seeds out into the pot, combine all ingredients and simmer to a light syrup.
Julienne celeriac, soak in acidulated water.
Drain and dry, fold though mayo, add dijon to taste and chopped herbs.
MacLean Fraser http://macleanfraser.com/