Brawn (jellied pig's head)

Mobile version Print

By: Mike Robinson From: Heaven's Kitchen

On TV Tonight

  • 20:00 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Stockholm
  • 20:30 - Rachel Khoo's Kitchen Notebook: Cosmopolitan Cook - Princes' Islands
  • 21:00 - MasterChef: The Final Three - MasterChef

This recipe is classed as easy

Rating 3.25 / 5 (81 votes)

Prep time:
45 min, plus 12 hrs refrigeration
Cook time:
24 hrs

If you hanker for a taste of the past and have time on your hands, try Mike Robinson's take on the old traditional favourite of jellied brawn


1. Cut the cheeks and ears off the pig's head and place everything, including the trotters and tail, in a large saucepan of boiling water. Simmer for 24 hours then leave it to cool in its cooking liquor.

2. Drain and remove all the meat from the head. Chop the meat finely and transfer to a bowl.

3. Add the fennel, carrot and shallots.

4. Stir in the herbs, season with celery salt, and mix everything together.

5. Decorate the bottom of a serving bowl with bay leaves, and spoon the meat onto the leaves.

6. Drizzle the lemon juice evenly over the meat and ladle in the cooking liquid. Refrigerate for 12 hours until set, and serve.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register

Latest Comment


This is a dish I REMEMBER from my youth in Spalding Lincolnshire.
My mother made it after a pig was killed. We called it collardead. Does this name ring a bell with anyone

BRUCEP28668 BRUCEP28668  Posted 20 Apr 2013 12:38 PM

Surely the veg dont go in raw!

CAMIE CAMIE  Posted 29 Jan 2009 1:24 PM

I was looking for Fergus Henderson's recipe for brawn, it sounds a lot better than mine!

ROISIN3 ROISIN3  Posted 26 Jun 2008 3:47 PM