Making a pork head dish is not an easy science. But before, not a single feast could do without her. And what kind of options for cooking a pork head did the housewives use: they boiled, baked, fried, smoked. The main thing is imagination and a desire to please the household with a delicious and original dish.
Fried pork head
Looking at the fried head, the guests freeze with fear and begin to look for a way out. But once you try it, it's hard to stop.
Rinse your hair with a hard washcloth, remembering to pay attention to your ears. Take carrots, some tomatoes, garlic, and a small piece of oil. Cut everything and place on a baking sheet. Fry in the oven for about half an hour.
After the vegetables are slightly browned, place the pork head on top of them. Ears should be covered with foil so as not to burn out. For taste, you can put chicken backs.
Then take white wine, about 0.5 liters, and pour it directly on your head. Salt a little and pour water on top so that the head is half submerged. Cover with foil and place in oven.
Set the temperature to maximum first. When the liquid inside boils, the temperature should be reduced to a minimum. Leave to languish for three hours. For the dish to acquire a golden color and crunch, remove the foil and put your head back in the oven for another half hour. And so slowly fry until the crust becomes crispy. The main thing is not to overdo it, otherwise the crust will not be crispy, but rubbery.
Russian jellied meat
Chop the pork head into several pieces and rinse with warm water. Pork shank can be added if desired. Place the prepared pieces in a large pot or saucepan. Pour in hot water and bring to a boil over high heat. Then the heat should be lowered and the head should be boiled at a low boil for at least 5 hours. Do not forget to periodically skim the foam and grease from it.
Do not be afraid to digest your head: it is simply impossible, on the contrary, it will turn out even better. This will make it easier to remove the bones, and the jellied meat will be more rich.
About an hour and a half until cooked, salt the broth in which the head is boiled, put peppercorns, bay leaves and peeled onions. Before removing from heat, add chopped garlic in about 15 minutes.
Remove the finished head from the broth and let cool slightly. Separate the bones carefully, keeping the pieces intact. If you wish, of course, you can cut or tear the meat into small pieces.
To prevent onions, garlic and peppers from getting into the jellied meat, strain the broth with a strainer. Although some people like it when they come across pieces of garlic and onions in the dish.
Place the boneless meat in a mold, and then pour the broth evenly.
Thanks to the rich broth, the jellied meat should freeze. But if you still have concerns, then you can add gelatin. To do this, after the meat is boiled, add 20 grams of gelatin to a bowl. Pour in several glasses of broth and put on fire for about 20 minutes, while stirring constantly. Then pour into a pot of meat.
