Home-cooked pressed meat is a great substitute for sausage. It is used as a cold snack. With pressed meat, you can make a hearty breakfast sandwich or serve it on a festive table. Guests will appreciate the taste of this dish. The main ingredients are relatively cheap, but it turns out, practically, a delicacy. Try it!
It is necessary
-
- half a pork head;
- 1 large chicken leg;
- 1 head of onion;
- a few peas of black pepper;
- salt;
- 3-4 cloves of garlic;
- Bay leaf;
- large saucepan;
- a piece of gauze 30 * 30cm.
Instructions
Step 1
Buy half a pork head from the market or store. It can be fresh or frozen. Ask to be cut into 3-5 pieces. Don't forget to buy one large chicken leg.
Step 2
Soak the pork head pieces in cold water. To do this, put them in a saucepan, fill with water, leave for 2-3 hours. Then drain the water, rinse the pieces of meat under running cold water.
Step 3
Put pieces of pork head, chicken leg in a saucepan. Fill everything with water so that it completely covers the contents of the pan. Cover the saucepan with a lid and place over high heat.
Step 4
Reduce heat as soon as the contents of the saucepan have come to a boil. Put in it the peeled onion (whole), a few peas of black pepper, bay leaf. Simmer the pork head over low heat until the meat begins to easily separate from the bones. During the cooking process, do not forget to salt the broth to taste.
Step 5
As soon as the pork head is cooked, turn off the heat. Wait until the contents of the pot have cooled to room temperature.
Step 6
Place cheesecloth in a deep cup so that the ends hang over the edges of the cup.
Step 7
On a wide, flat plate, carefully remove one piece of boiled pork head. Separate the fat with meat from the bones, put them in a deep cup on cheesecloth. Disassemble the entire contents of the pan in this way. To prevent the pressed meat from falling apart when cutting, first put large pieces of bacon on the cheesecloth with the skin down (to the cheesecloth). Put pieces of pork and chicken meat, boneless on the lard. Put the pieces of bacon on top again, only now with the skin facing up. When spreading the meat and lard, sprinkle them with garlic grated on a fine grater.
Step 8
Gather the loose ends of the gauze together, twist them several times. You will get a tight knot of gauze with meat inside. Place the meat bundle in the bowl so that the twisted ends of the gauze are at the bottom. Put a cutting board on top of the meat, place a load on it (a heavy saucepan, a jar of water, etc.). Leave the meat under pressure for 5-6 hours to harden.
Step 9
Free the meat from the cheesecloth, cut into neat slices, serve.
Bon Appetit!
