- 1 pig’s head or 4 pigs trotters
- 500g leg of pork
- 250ml wine vinegar
- 500ml lemon juice
- 500ml citrus juice
- 2-3 teaspoons salt
- 1 stick cinnamon
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
Wash the head thoroughly in cold water.
In a large saucepan place the pig’s head and cover with cold water. Bring the water to the boil over high heat and let it boil for 5 minutes. Drain and wash the head and meat in cold water, add enough water to cover it , add the cinnamon, bay leaves, peppercorns, salt, and bring water to boil over high heat. Remove any scum which rises to the surface with a spoon; cover the pan reduce the heat and simmer for 2 ½ - 3 hours or until the meat is tender.
Strain and reserve the liquid, discard the flavourings. Remove meat from the head and cut all the meat into small pieces, removing any fat or gristle, cut the ears into thin strips and put in a bowl. Sprinkle the meat with cinnamon and pepper and mix well. Divide meat equally and put into individual glass or ceramic containers.
Return liquid to the saucepan with the head bones and bring to the boil over high heat. Skim off any fat that rises to the surface. Lower the heat to moderate and continue cooking until the liquid is reduced by half; strain and reserve liquid, add wine vinegar, lemon juice and citrus juice and stir well. Discard bones.
Pour enough of the liquid to cover meat.
Cover the brawn with a tea cloth and a small blanket and leave until the next day. Place in the fridge.
Served as part of Meze.