Pork Knuckle Brawn with Orange-Sea Buckthorn Sauce

Pork Knuckle Brawn with Orange-Sea Buckthorn Sauce

240 min
Hard
1 serv.
386 g / 1 serv.

Rating

Average rating:—

Description

Homemade brawn from pork knuckle and turkey with a bright orange-sea buckthorn sauce

  1. Rinse the pork knuckle and turkey drumstick, place in a pot with cold water, bring to a boil and skim off the foam.
  2. Add carrot, onion with skin, allspice, bay leaf and salt. Simmer over low heat for 2.5–3 hours until meat easily separates from bones.
  3. Remove meat and vegetables from the broth. Shred the meat, discarding bones, cartilage and skin. Strain the broth.
  4. Soak gelatin in a small amount of cold broth for 10 minutes, then dissolve in hot broth (do not boil).
  5. Mix the shredded meat with dried garlic, place into a mold (e.g., cut plastic bottle 0.5 L), pour over the broth with gelatin.
  6. Refrigerate the brawn for at least 6 hours until fully set.
  7. For the sauce: pour orange juice over sea buckthorn, add sugar, cinnamon, star anise and cloves. Bring to a boil and cook for 10 minutes over low heat.
  8. Remove the sauce from heat, take out cinnamon and star anise, strain through a sieve. Add orange zest and pulp.
  9. Remove the set brawn from the mold, slice and serve with orange-sea buckthorn sauce.
587
152 kcal / 100 g
kcal
44.0 g
11.4 g / 100 g
Protein
24.9 g
6.5 g / 100 g
Carbohydrates
34.6 g
9.0 g / 100 g
Fats