Pork head: how to cook deliciously? Video
Pork head is an excellent base for stew, roasting, brawn, jellied meat, soups, sausage filling, snacks and much more. All parts except bones are used in cooking. As a result, there is a lot of room for the chef’s imagination and delicious and aromatic dishes are obtained.
To prepare this dish, you need to wash and dry your head, scorch excess hairs, add water and refrigerate for two hours. Then drain the liquid, transfer the meat to a large saucepan and put on fire. Cook until boiling, periodically skimming off the foam. Then leave on the stove for another two hours.
Then add black peppercorns, peeled onions and carrots to the water. Cook for another 1 hour, then remove the head to cool, cut off the nose and ears. Spread cling film on a flat surface. With a sharp knife, they cut the head in half, put it skin down and press it down with your hand. You should get a layer with small holes in the area of the eyes and nose.
Piglet, ears and nose are finely cut and laid in an even layer. Then add chopped garlic, herbs and spices to your liking. Sprinkle with broth on top and use a film to roll up into a roll. The excess must be cut off, pressed with the palm of your hand and tied with threads. The roll must be put into the refrigerator, and before that, the oppression must be installed on top. As soon as the meat has cooled, remove the film and serve the dish.
Cut off the cheeks from the head and rinse. Then put in a saucepan and cover with water. Peel the onions and cover the meat with the resulting husk. Vegetables should be taken as much as the offal weighs. Then cook over medium heat for 2-3 hours.
The cooked cheeks must be taken out, cooled a little, generously greased with chopped garlic and spices and put in the cold.
Remove after 3-4 hours, cut into strips and serve as a snack
For stuffing, you should take a medium-sized head.
For cooking you will need:
- 3 kg pork head with ears
- 2 pork ears
- 500 g beef brains
- 2-3 bay leaves
- 1 head of garlic and XNUMX onion
- 100 ml 10% cream
- 1 chicken egg
- 100 g melted butter
- mustard
- salt
- ground black pepper
The pig’s head and ears must be rinsed with water, dried and singed to remove excess hairs. Then scrape the skin and remove the eyeballs with a knife. It is better to cut the offal on a flat, hard surface, and then soak it in cold water for 4–5 hours. After the allotted time, remove the head from the liquid and transfer it to a saucepan with clean water. Put on low heat, bring to a boil, salt, add bay leaf, garlic and onion. After about an hour, take out the head, cool it down. Boil separately until the cartilage of the ears is soft.
Boil salt water, put the brains there, wait until the offal boils, and remove. To clear the brains from films, cut into pieces. Whisk the cream and egg separately and season. In the resulting mixture, you need to dip the slices of brains and fry them in ghee until golden brown. Cool down.
You can pour the broth over the head and wait until it cools down. Serve, cut into chunks and consume with jelly
Turn the head over in such a way that you can clearly see the cervical opening. Carefully remove the insides, especially carefully you need to remove the bones, moving from the jaws to the frontal part. You can free the patch using culinary scissors.
Cut the tongue into slices, chop the ears into strips. Put the filling on the bottom of the head, fill the empty spaces with brains on top, sew the cuts correctly so that nothing flows out and does not come out. Put the head on a greased baking sheet, grease the skin with honey mixed in equal proportions with mustard, cover with foil and put in the oven for 30 minutes. 10 minutes before the readiness, put the remaining brains next to the head. The dish can be served both hot and cold. As a decoration, it is advisable to use whole pickled fruits and chopped jelly.
Pork is easy to stew; the head can be an ideal base.
To do this, you need a minimum of products:
- 1 pork head
- salt
- Bay leaf
- allspice peas
- black peppercorns
The head needs to be washed, cheeks and ears removed. Separate the rest of the meat from bones and cartilage. Cut it into small pieces of any size. Put the slices in a saucepan, cover with water and put on fire.
Cook for at least 4 hours over low heat, then add bay leaves, salt, spices and simmer for another 30 minutes
The product is placed in pre-sterilized jars and sealed with sealed lids. Lay a towel on the bottom of the pan, place the jars on it and pour in as much water as it reaches the lid. Bring to a boil over low heat and carefully remove. Wrap the stew in a blanket, let cool, and then put away for long-term storage.
انتو ناس مقرفين كيف بتكلو لحم خنزير وهو بياكل الزبالة يععععععععععع