Baked pork
10 servings
240 minutes
Oven-baked brawn is a true embodiment of culinary harmony from Swedish cuisine. Tender pork thigh undergoes a careful preparation process starting with a salt marinade that makes the meat juicy and flavorful. Slow cooking at low temperature allows its texture to unfold, turning each fibrous strand into a melting masterpiece on the tongue. A mix of garlic, brown sugar, spicy tomato sauce, and spices creates an exquisite balance of sweetness and spiciness, enveloping the meat in an aromatic crust. This cooking method makes brawn an ideal dish for both festive feasts and cozy home dinners. It pairs especially well with celery puree, highlighting its rich flavor. Serve it slightly cooled to allow the juices to distribute evenly for maximum enjoyment.
1
Soak a piece of lean pork thigh in a salt solution (2 tablespoons of coarse salt per liter of water) for one to two days in the refrigerator.
- Coarse salt: 2 tablespoons
2
After the time is up, remove the meat from the solution and rinse. The oven is set to maximum temperature.
3
Chop the garlic head, mix it with 2 tablespoons of brown sugar, pepper, any tomato sauce to taste (I have Turkish salad with onion and parsley) and vegetable oil. DO NOT SALT! Massage the meat well with the sauce and tightly wrap it in foil, trying to keep the top layer of foil open for easier access to the meat during roasting.
- Garlic: 1 head
- Brown sugar: 2 tablespoons
- Ground black pepper: to taste
- Spicy tomato sauce: 5 tablespoon
- Vegetable oil: 50 ml
4
Reduce the oven temperature to 130–150 degrees. Place the meat on a baking tray and forget about it for 3.5–5 hours. After 3 hours, check — the meat should be very soft, like butter.
5
When the meat is ready, take it out of the oven and let it rest for 10-15 minutes covered for better juice distribution.
6
Serve with celery puree.