The pork head is used as food in many national cuisines. Buy it at the market or in a store and cook jellied meat - a dish that is not only tasty, but also healthy. Served on the table on a weekday with hot boiled potatoes, it will become a hearty dinner. On a holiday, the well can be one of the main dishes.
It is necessary
-
- pork head;
- water;
- 1 onion;
- 1 carrot;
- 2 bay leaves;
- black peppercorns;
- salt;
- 5 cloves of garlic.
Instructions
Step 1
Chop the pork head in half, then cut each half into 3-4 more pieces.
Step 2
Rinse the head pieces under running water and place in a large saucepan. Cover your head with cold water and leave for 3-4 hours.
Step 3
Drain the water from the pan, rinse your hair again.
Step 4
Put the pieces of the head in a saucepan, refill with cold water. The water should be 4-5 cm higher than the pork head.
Step 5
Place a saucepan head over high heat, cover it and bring to a boil.
Step 6
Remove the lid from the pan, reduce the heat under it. Use a spoon to gently scoop the foam off the surface of the broth. Continue simmering the pork head until the meat is easy to separate from the bones. This can take from 2, 5 to 3, 5 hours.
Step 7
Put one peeled carrot and one whole onion in a saucepan to the boiling pork head 1, 5 hours after the start of cooking. Add 2 bay leaves, 10 black peppercorns. Salt the broth to taste 30 minutes before the end of cooking.
Step 8
Remove the boiled pork head from the heat. Cool slightly its contents.
Step 9
Remove one piece of head from the saucepan onto a large plate. Separate the meat and lard from the bones. This must be done carefully, not allowing bone fragments to get into the finished dish. Put the meat in a deep cup, put the bones in a separate bowl. Cut all the pieces of the boiled head in this way. Be careful! Pig's eyes are not used for food.
Step 10
Grind the meat and lard in a bowl. You can do this with two knives, making a cruciform movement with them. You can skip meat with lard through a meat grinder.
Step 11
Peel and mince 5 garlic cloves. Put it in a bowl with meat and stir.
Step 12
Spread the meat evenly on deep bowls in which you will pour the jellied meat. Fill the crockery with meat two-thirds full.
Step 13
Pour broth into plates with meat, without adding to the edges by about 1-2 cm. Put them in the refrigerator to solidify the jellied meat.
Step 14
Serve jellied meat with mustard, horseradish or adjika. Bon appetit!
