“This recipe was an essential part of my growing up and has been handed down through generations, so I really felt that it was essential to include it. Brawn was considered a real treat when my mother made it after my father killed a pig. Traditionally we had it sliced on toast with Worcestershire sauce for breakfast. I occasionally make it for my brothers and sisters, and it goes down a real treat! I’ve named it after my mother even though it was handed down from my father’s Irish ancestors. My brother Oliver is happy to drive for miles to collect his share.”

MAKES APPROX 2.5 LITRES

Prep time: 1 hr | Cook time: 4 hrs

1 pig’s head (ask the butcher to cut in half)

500g rump or shin steak, chopped

1 large carrot, quartered

1 large onion, skin on and halved

1 large onion, peeled and chopped very finely

1 tsp mixed spice

1 tblsp gelatine, sponged in ¼ cup cold water

2 tsp salt

½ tsp white pepper

In a large stockpot, cover the pig’s head and steak with cold water, add carrot and first measure of onion to flavour the stock. Bring to the boil uncovered and reduce heat and simmer until well cooked and the meat is falling off the bone.

Remove meat and head from the stock and set aside in a colander to cool. Strain the stock and reserve; skim off fat and discard. Remove all the meat from the head including the tongue and the cheeks. Discard fat and any of the nasty bits. The tongue will need to be peeled of the tough outer layer.

Mince or process the pork meat with the steak. Place the meat back into the pot and pour enough stock over the meat to create a thick soup-like texture — you will need approximately 1½–1¾ litres of stock. Add onions, spice, salt and pepper and cook until onions are tender.

Add gelatine, sponged in the cold water, and stir until dissolved. Check seasoning and adjust if necessary.

Pour into glass, ceramic or plastic take-away containers and let set. Refrigerate.

TO SERVE

Slice and serve on a toast, topped with a few drops of Wild West Worcester Sauce, or serve on a antipasti platter with cured meats or pâté.

TIPS

• Make sure when buying a pig’s head that it includes the cheeks and tongue.

• You could replace the pig’s head with 1 kg of pork belly but it won’t be nearly as delicious.

• Keeps refrigerated for 4–5 days and can be frozen for up to 3 months.

Read Tina’s Kitchen Confessional

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