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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pork neck, boned



pickled gherkins



vinegar (plain)



nutmeg, ground



ground cloves




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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