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Pork head: how to make jellied meat out of it? Video
Brawn, pressed meat, as well as jellied meat or jelly are prepared from a pork head. Cooking from it is troublesome, you need strong hands to be able to cut your head into pieces, a large container so that everything fits into it, and a lot of time, since it takes almost a whole day to prepare this dish. But the treat is worth the time and effort spent, the dish turns out to be tasty and moderately greasy, a real decoration of the festive table.
How to prepare your head for boiling
Cut off the ears at the head (they can be used to cook another dish, for example, ears in Korean). Remove the eyes and tongue. Soak in cold water overnight, and the water will need to be changed at least once.
Cut the pork head in half along the frontal lobes, being careful not to damage the bone. Then cut each half into 3-4 pieces. Rinse everything thoroughly and remove small sharp bones.
How to cook a pork head for jellied meat
Put all the pieces in a large saucepan, fill the meat with cold water so that it covers the head about the palm of your hand. Bring to a boil, then lower the temperature and simmer over low heat for six hours, descaling periodically with a slotted spoon.
Salt the broth an hour before readiness, for one pork head you need about 2 heaped tablespoons of salt. Add a bay leaf, a few allspice peas, three whole onions and a few peeled carrots.
Gently place the boiled head on a dish, carefully remove the bones, skin, brain, as well as the most fatty parts. Cut the remaining meat into small pieces across the grain.
The meat for the jellied meat is ready if it easily falls off the bones
Peel the garlic, pass it through a press or grate it on a fine grater. Cut the boiled carrots into slices, remove the onion and spices from the broth, strain. Place chopped carrots and garlic in a jelly dish. Place the head meat on top and cover with broth.
Put the jellied meat in the refrigerator, it will take about 10 hours, so you can try the dish only the next day. Serve jellied meat made from pork head, with mustard or vigorous grated horseradish.
How to prepare a home mustard
To prepare this popular sauce for jellied meat, take: 50 g of mustard powder; – 2 tablespoons of vegetable oil; – 1 tablespoon of sugar; – 0,5 cups of hot water.
Brew mustard powder. Pour it with a quarter glass of boiling water. Stir everything thoroughly so that there are no lumps. Then pour out the remaining hot water. You should get a mass in consistency reminiscent of liquid sour cream. Leave the mixture to sit overnight.
Then carefully drain off excess water, add sugar, a little salt, vegetable oil. Mix the mass until smooth, transfer to a glass container, close the lid and place in a warm place so that the mustard “reaches”. Then store it in the refrigerator on the door.