Gastronomixs

Souse of pork neck

The head of the pig is often used to make souse (pickled brawn). Pork neck is also an ideal choice for making brawn, however. It is a cut of meat with a great deal of flavour, and much easier to work with than the head. Grandmother's recipe with a modern spin.

Makes 1kg.

Souse of pork neck

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Ingredients

1

kg

pork neck, boned

100

g

pickled gherkins

150

ml

vinegar (plain)

0.5

g

nutmeg, ground

0.5

g

ground cloves

10

g

gelatine

As needed:

 

salt and pepper

Preparation method

  • Cut the pork neck into thin slices and place in a pan with water to cover and a little salt.
  • Cook over low heat for approximately 4 hours.
  • Drain the meat in a sieve and let the bouillon cool.
  • Skim the fat from the bouillon and reduced to 300 milliliter .
  • Mince the meat and the gherkins and add all ingredients except the gelatine.
  • Cook for a further hour, until falling apart.
  • Add the soaked gelatine.
  • Pour into the desired mould. Here, we use a rectangular flexipan.

Serving suggestions

  • As part of a composition with pickled onion, pickle, and potato greaves. 
  • As part of a composition with sour dough toast, coarse mustad, and cucumber.
  • In a composition with, e.g. potato foam and sweet and sour red onion.

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