Pork head is a product used to prepare various mouth-watering dishes in the cuisines of many peoples of Russia. Prepare a pork head, baked in a mold, aspic or pressed pork head. These dishes can be served with a side dish or as a cold appetizer.
It is necessary
-
- 1 pork head;
- 2 onions;
- 5 black peppercorns;
- 4-5 cloves of garlic;
- salt;
- water.
Instructions
Step 1
For baking in a mold, cooking jellied meat or pressed loaf, boil the pork head. Soak it in water before cooking. To do this, cut the head in half, then each half into 3-4 more pieces. Place the severed pork head in a large saucepan and cover it with cold water. Soak your head for 3-4 hours.
Drain the pot. Rinse the scalp thoroughly under running water. If there are dirty spots on the pork skin, scrape them off with a knife and wash them again. Place the pork head in a cooking pot.
Step 2
Pour cold water into the pan with the prepared pork head so that it is 4-5 cm higher than the head. Put the pan on the fire, cover it with a lid. Bring the contents of the saucepan to a simmer over high heat. Remove the lid from the pot and reduce the heat as soon as the water boils. Use a spoon or slotted spoon to scrape off any foam from the broth.
Step 3
Place 2 peeled onions and 5 black peppercorns in a saucepan. Cook the pork head until tender. This can take from 2 to 3, 5 hours. During the cooking process, do not forget to salt the broth to taste. As soon as the meat is well separated from the bones, turn off the heat.
Cool the pork head slightly in the broth. Next, select the recipe for the dish you want and continue cooking.
Step 4
Pork head baked in a mold
Separate the meat and lard from the bones. Cut it into 20-30 g pieces and place tightly in a fireproof mold. Peel 4-5 cloves of garlic. Pass them through a garlic press or grate them on a fine grater. Pour some of the broth from boiling the pork head into a bowl. Mix the broth with the minced garlic. Pour the broth into the meat in the form and put it in the oven, preheated to 250 degrees, for 15-20 minutes.
Step 5
Remove the meat dish from the oven. Cool it at room temperature, then refrigerate to solidify. Remove the baked pork head from the mold, cut into portions and serve.
Step 6
Jelly
Cut the boiled meat and lard, separated from the bones, into small pieces. This can be done with two knives in a cruciform motion. If desired, you can grind the meat in a blender or mince it. Combine minced meat with 4-5 cloves of peeled garlic, chopped into small pieces. Divide the prepared meat into jellied meat tins or deep bowls.
Step 7
Pour the meat broth obtained by boiling the head over the contents of the plates. Leave the jelly to freeze at room temperature, then put it in the refrigerator to solidify completely.
Serve jellied meat with hot boiled potatoes.
Step 8
Pressed head
Place pieces of meat and bacon, separated from the bones, on a piece of cheesecloth. Sprinkle the head with chopped garlic. Gather the ends of the gauze and twist them several times. Place the resulting pork head knot under the oppression for 5-6 hours.
Step 9
Remove the gauze from the pressed head. Cut the appetizer into slices and serve. Bon Appetit!
