Pig ear brawn
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My grandmother prepared this incredibly aromatic, tasty and beloved snack exclusively for Easter and Christmas.
The brawn consisted of pig ears, tails and parts of domestic chicken; it was often decorated with boiled carrots, like jellied meat. A dish was served with horseradish, mustard and Borodino bread, and next to it there was always a tub of baked or boiled potatoes.
Ears can now be bought both at the market and in the store. If you find them on sale, be sure to buy them and try to cook them; brawn will definitely become your favorite.
Prepare everything you need for brawn from pig ears and chicken legs. Some call this appetizer brawn, others call it saltison, which, in principle, is the same thing.
Ингредиенты
Pig ears - 4 pcs.
Chicken legs - 2 pcs.
Onions - 1 pc.
Carrots - 50 g
Onion peel - 20 g
Bay leaf - 1-2 pcs.
Peppercorns - 10 pcs.
Allspice - 2-3 pcs.
Salt - to taste
Garlic - 1-2 cloves
Рецепт
1. Cut each ear several times in the area of the auricle, scrape out and clean everything there thoroughly, rinse under running water, and if necessary, tar the remaining lint over the gas burner.
2. Fill the ears with plenty of water, boil for about 5 minutes. Drain the first water, wash the ears and the pan thoroughly under running water, fill them with fresh cold water and cook over low heat for 1 hour.
3. After an hour, place chicken legs cut along the knee joint (it is better to remove the skin), washed onion peels, bay leaves, both types of peppers, as well as onions and carrots into the pan. Cook it all over low heat for another 1 hour.
4. After a while, salt the broth to taste, remove from heat, let cool.
5. Pour part of the broth into a large cup, grate the garlic into it on a fine grater, and stir.
6. Separate the chicken meat from the bones, cut it as small as possible.
7. Pour a little garlic broth into a convenient deep form, place one ear, sprinkle it with chicken meat, pour over the broth. There should be little chicken, place it in a thin layer.
8. Lay out all the products layer by layer, do not forget to pour broth over all layers. Be sure to place the pan on a large plate.
9. Lightly cover the mold with cling film, place a flat dish on top, and place pressure on top. When setting pressure, excess broth should flow onto the plate. If this does not happen, it means that there is not enough broth in the preparation and when cutting the finished snack, it may not hold its shape well or even fall apart into pieces. Place the mixture in the refrigerator until completely frozen, preferably overnight.
10. Carefully remove the well-frozen brawn or saltison from pork ears with chicken from the mold, cut it into portions and serve. It is very tasty and good for joints.
11. Don’t forget about horseradish and hot mustard
Enjoy!