Pig's head is rarely considered as serious culinary product. It is customary to prepare jellied meat from it, and the tongue makes a good aspic. But that is not all. It turns out that you can make very tasty pressed meat from pig head.
Recently, the daily menu of any family is increasingly being “attacked” by sausages. They have become a real attribute quick breakfast or a light dinner. This significantly reduces cooking time, but does not provide the same pleasure that is felt after eating food prepared with your own hands. And it’s not that difficult to do. Take, for example, a pig's head. You can make not only jelly from it, but also something interesting. Eat great recipe, which makes it easy to make unusual pressed meat from a pig's head. For this you will need a pork head, garlic, onions, ground pepper, carrots, spices and water.
You need to prepare as follows:
- Wash the pork head, cut it into two parts lengthwise and place in a wide pan.
- Pour water over the product and immediately cook for 4 hours.
- After this, remove both halves from the pan, place them on the table and completely remove them from the bones.
- Then spread gauze on the table, place one piece on it, skin side down, and generously season it with spices.
- Roughly chop onion, carrots and garlic. Mix the products and spread the resulting mass on top of the first piece of head.
- Cover the entire structure with a second piece and wrap the resulting roll very tightly in gauze.
- Place pressure on top and leave the product in this position for one day.
Pressed pork head meat prepared in this way turns out very tasty, juicy and aromatic.
A long-familiar product
There are many dishes in cooking that are prepared in this way. Take brawn, for example. By and large, it is the same pressed meat from a pig's head, decorated in the form sausage product. To prepare it at home you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of piece pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest(for lovers).
Preparing brawn is quite simple:
- Boil a piece of pork and head along with roots for 5 hours. Half an hour before the end of cooking, add bay leaf and salt to the pan.
- Place the finished product on a cutting table, remove any existing bones and cut everything into small pieces.
- Now the chopped meat must be boiled again along with the onion and lemon zest. This will take approximately 1 hour.
- Combine the boiled pieces with the rest of the ingredients and mix well. Then put everything on gauze, roll it tightly, tie it with twine, put it under arbitrary pressure and put it in the refrigerator for several hours.
The finished pressed meat from the pork head should be served on the table, first cut into pieces and sprinkled generously with herbs.
To prepare pressed meat, you can use not only pig heads, but also legs. For variety, you can also add any poultry meat. For the standard version with pork you will need the following ingredients:
- 2.5 kilograms of pork legs;
- 2 carrots;
- 1 potato;
- 3 bay leaves;
- 5 sprigs of cloves;
- a tablespoon of peppercorns;
- 2 onions;
- 5 cloves of garlic;
- salt;
- several stalks of dill;
- 2 tablespoons of gelatin powder;
- 1 tablespoon honey;
- a couple of juniper branches and 10 berries of this plant.
The work starts with the most important thing:
- Rinse the pork legs, clean and dry with a napkin.
- Then brush them with honey and let them sit for 15 minutes.
- Place the legs tightly in a saucepan, add water and slowly bring to a boil.
- Skim the foam from the broth, and then add the chopped vegetables and other ingredients. Cook the legs in this mixture for at least 3 hours.
- After this, remove the skin from the legs and cut off the meat.
- Line the prepared pan with pieces of leather.
- Grind the meat, mix with gelatin and place on top of the skin in a mold. Make several such layers. Cover everything on top with skin again.
- Close the mold, place a weight on it and leave it in this position for a whole day.
The result is very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, pouring sour cream sauce with dill. But everyone can decide for themselves what to eat such a delicious dish with.
Equipment in everyday life
Technology is increasingly coming to help housewives in the kitchen. Designers are developing new devices that can make work in the kitchen easier. One of these mechanisms is the ham maker. It makes cooking much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make using this device. It is not necessary to take the head. For cooking, you can use the following ingredients: meat, boiled carrots, spices, sweet pepper and 2 eggs.
Everything is prepared in two steps:
- Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are lightly marinated.
- Add the remaining ingredients and mix everything again.
- Line the ham pan with foil and place the prepared mixture in it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes and pour a glass of plain water into the pan. Place the structure in the oven for 1.5 hours.
After cooling, the finished product can be removed from the device and safely served. So fragrant meat product can be placed on bread as a sandwich or served in a plate with a vegetable side dish.
Wide choice
Any housewife can decide for herself how to make pressed meat. It all depends on the availability of products and auxiliary equipment in the kitchen. If you don’t have a standard ham maker at hand, you can always cook the meat in a regular cling film. It is better to take a simpler recipe. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onions (if desired).
The dish is prepared in the usual way:
- Cut the meat in large pieces and place in a saucepan. Then fill it with water and put it on fire. During cooking, add salt, onion and pepper.
- At this time, dilute the gelatin cold water and set aside to swell.
- Remove the finished meat from the hot broth into a separate plate and let it cool. Then carefully separate each piece into fibers. Add chopped garlic to the meat.
- Dilute the prepared gelatin with a little hot broth.
- Moisten the baking dish with water and line the inside with film.
- Pour some gelatin onto the bottom and place some of the meat and garlic on top. Continue to lay out in the same order until all the products are gone. There must be gelatin on top.
- Wrap the resulting mixture with the edges of the film and place a weight on top. Place this design in the refrigerator for 10-12 hours.
The meat should be served on the table generously sprinkled with herbs.
We bought this rather large pork knuckle and a piece of beef at the nearest butcher shop. Pork knuckle and thoroughly wash the beef; if necessary, scrape the pork skin with a knife to keep it clean.
Put it in a saucepan, pour boiling water over it – you don’t need any extra, just so that it’s just above the shank. We also add onion, cut in half, coarsely chopped carrots, celery, allspice and black pepper, and other spices to taste. And cook after boiling, under the lid, at an almost imperceptible boil, for at least 4 hours - almost like for jellied meat. Salt and throw in the bay leaf towards the end of cooking.
As a result, we get meat like this, almost sliding off the bones. Remove the bone from the beef. We cut the knuckle and also take out the bone.
We lay out the shank on a large piece of gauze folded in several layers, sprinkle with chopped garlic (or finely chopped) and add the beef - in one piece or several - as is more convenient.
Roll it into a tight roll and wrap it in gauze. We place this bundle in a suitable container with a flat bottom, on it - a cutting board or a large flat plate, and on it - a load of at least 1.5-2 kg. We place this entire structure in the refrigerator for at least half a day. Even better - for a day.
Now our boiled meat, pressed with a load, has turned into a wonderful cold snack. Try it and you will agree: it’s really tasty.
povarixa.ru
Recipes for preparing aromatic, juicy and satisfying pressed meat
Today, many housewives refuse store-bought sausages, hams, and carbonates in favor of dishes prepared on their own. This is explained by the fact that they increasingly do not trust the composition of these products, the cost of which is quite high. In addition, homemade products such as pressed meat are cheaper than store-bought products.
For such homemade delicacies, various basic products are taken, and therefore quite a lot of methods for preparing them are known. The resulting treat will be an excellent appetizer for any table.
The dish can also be consumed in the daily diet, including for breakfast, making sandwiches from it.
From a pig's head
This recipe has been known for a long time, being a classic, and is perhaps used most often.
To prepare pressed meat from this product, in addition to half a pork head, you will need the following ingredients:
- Large chicken ham – 1 pc.;
- Onion – 1 pc.;
- Black peppercorns;
- Bay leaf;
- Garlic – 4 cloves.
When purchasing a pork head, ask that it be divided into 3-4 parts. You can do this yourself if you wish, but this will take more time to prepare. First you need to soak it. Place the pieces in a saucepan, fill them with cold water and let stand for 3 hours. After this time, the liquid must be drained and the pieces of the head should be rinsed thoroughly under running water.
Now we put them back into the pan along with the chicken leg, pour into the bowl enough water to cover the food. Cover it with a lid and place it on the stove over high heat.
When the water boils, reduce the heat, and add spices to the contents of the pan to taste, salt, bay leaf, and a whole onion, previously peeled. We continue to cook the dish until it begins to easily fall away from the head bones.
Now remove the pan from the stove and wait for its contents to cool. To prepare pressed pork head meat, we now need to equip ourselves with such “tools” as a deep bowl and cheesecloth. Cover the first one with the last one so that the edges of the gauze hang over the sides of the bowl.
Take a large flat dish and place on it all the pulp that you extract from the head pieces. The first layer should be lard, flesh side up, then add the remaining pulp along with the chicken. The final layer is lard, only now the ingredient needs to be put on top with the skin on it.
When preparing pressed pork head meat at home, do not forget to sprinkle each layer with pre-chopped garlic.
Take the edges of the gauze and tie them tightly into a knot. Your bag should be tight. Place the food in a bowl so that the knot is at the bottom.
Make a pressure on the bag, for which you can take a regular cutting board of a suitable size, and place a vessel with water or a pan on it.
Your delicacy should remain under pressure for at least 5 hours, after which you can unwrap it, cut it into delicious slices and treat your family or guests.
Using this step by step recipe, you can prepare pressed meat from a beef head. To make it juicier, buy lard separately and put the pulp in it.
In a slow cooker
Having such a wonderful device at your disposal, you should definitely try to cook this delicacy in it. Let's take not a pig's head, but a knuckle.
Place the shanks into the multicooker bowl, cover them with chopped onion rings, spices, and add water so that it covers the ingredients.
Select the “Extinguishing” mode on the device and set the time to 4 hours.
We separate the pulp from the bone, transfer it to a clean cloth or gauze, wrap it tightly and put it under pressure for several hours (how to build it is described in the previous recipe). It is advisable to place the future cooking masterpiece to a cool place.
After a few hours, the pressed meat prepared from the shank can be cut and served for a formal or everyday table.
If the entire dish is not eaten at one time, store the remaining piece in the refrigerator.
In the ham shop
The invention of this device greatly pleased housewives who love to prepare all sorts of delicacies with their own hands. It is a metal vessel in the shape of a flask, closed with a lid, and springs are placed on its sides, thanks to which it closes. In addition, these springs allow you to create pressure for pressing meat.
To prepare pressed meat at home, you can take any of the varieties (pork, beef, turkey, duck, chicken, etc.).
- Meat – 1.3 kg;
- Dry gelatin – 1 tbsp. l.;
- Balsamic vinegar – 1 tbsp. l.;
- Mushrooms – 5 pcs.;
- Garlic – 2 cloves;
- Nutmeg - a pinch;
- Spices;
- Ice – 1 glass.
You can use any mushrooms for the dish, but it is better if they are champignons, but whether they are fresh or pickled does not matter. Ice can be replaced with a glass of very cold water, and balsamic vinegar with another, or completely excluded from the list of ingredients if you want to make pressed meat without it.
Cut the pulp into large slices, cover them with spices, gelatin, garlic, add water or ice cubes.
Place the container with the ingredients in the refrigerator for several hours to marinate the pulp.
We chop the mushrooms, add them to the rest of the products and transfer them all together into a baking sleeve, not forgetting to pour in the marinade. We send the sleeve with the contents to the ham maker and close it tightly with springs. Next, the device can be placed in the oven for 2 hours. You need to put a vessel with water in it to make the meat more juicy.
You can get equally tasty pressed meat if you simply boil it for 2 hours in a saucepan directly in the ham maker.
We take out the thermally treated dish and put it in the refrigerator for 5 hours. After this time, we take the delicacy out of the ham maker and can eat it.
In a convection oven
This device can also be found today in many homes where they love tasty and healthy food. You can also cook a delicious dish with pork and/or other types of meat in it.
Here's a step-by-step recipe on how to do it.
- Turkey and pork – 1.5 kg in total;
- Garlic – 5 cloves;
- Spices to taste.
Cut the meat into slices (they should not be very large). Roll each of them in a mixture of spices and chopped garlic. If desired, you can combine the ingredients with grated carrots and chopped bell pepper.
To prepare, you will need a tablespoon of dry gelatin, otherwise the pulp may not hold together well enough.
A ham maker will also come in handy, but if you don’t have one at your disposal, take a stainless steel vessel, cover it with pressure, having first transferred all the ingredients there.
Pour 1 cup of water into the bottom of the air fryer and place the dishes with the ingredients on the bottom rack. Set the temperature to 260 degrees, leave the dish to simmer for about an hour (maybe a little longer).
Now you can extract the resulting product and enjoy it.
You can diversify any of the recipes listed to suit your taste - add, remove or replace any ingredients. The main thing is not to violate the technology of preparing the food.
For any celebration, instead of store-bought products, you can prepare a delicious treat yourself, surprising everyone with your skill. Bon appetit for you and your guests!
mjusli.ru
Pressed meat
The dish is very versatile, judge for yourself! Flavorful cold cuts for any sandwiches or festive table plus moral satisfaction from the confidence that the product is completely safe.
Pressed meat is made from chicken, pork or beef, and there are recipes that combine all three ingredients. Many people add various spices and roots when cooking meat, it all depends on taste and desire.
Cooking is facilitated by a special device - a ham maker, in which the pressed meat is made, but in the absence of one, you can go the other way - prepare the appetizer in gauze or in cling film.
Recipe for making pressed pork tenderloin in cling film.
- Pork (tenderloin) – 1.100-1.200
- Garlic - to taste
- Gelatin – 3 tbsp. spoons
- Water - glass
- Onion - optional
- Spices
- Cling film
- Cut a piece of tenderloin into several pieces, place in a saucepan and cook until cooked. During the cooking process, add onion, pepper and salt to the meat, and at the end - bay leaf if desired.
In a bowl, mix the meat with garlic, pepper and, if necessary, salt.
You may also be interested in the recipe: pork balyk, which you can see here.
interesnye-recepti.ru
How to make pressed meat from a pig's head? Alternative recipes and useful tips
Pork's head is rarely considered as a serious culinary product. It is customary to make jellied meat from it, and the tongue makes a good aspic. But that is not all. It turns out that you can make very tasty pressed meat from a pig's head.
Recently, the daily menu of any family is increasingly being “attacked” by sausages. They have become a real attribute for a quick breakfast or light dinner. This significantly reduces cooking time, but does not provide the same pleasure that is felt after eating food prepared with your own hands. And it’s not that difficult to do. Take, for example, a pig's head. You can make not only jelly from it, but also something interesting. There is an excellent recipe that makes it easy to make unusual pressed meat from a pig's head. For this you will need a pork head, garlic, onions, ground pepper, carrots, spices and water.
You need to prepare as follows:
- Wash the pork head, cut it into two parts lengthwise and place in a wide pan.
- Pour water over the product and immediately cook for 4 hours.
- After this, remove both halves from the pan, place them on the table and completely remove them from the bones.
- Then spread gauze on the table, place one piece on it, skin side down, and generously season it with spices.
- Roughly chop onion, carrots and garlic. Mix the products and spread the resulting mass on top of the first piece of head.
- Cover the entire structure with a second piece and wrap the resulting roll very tightly in gauze.
- Place pressure on top and leave the product in this position for one day.
Pressed pork head meat prepared in this way turns out very tasty, juicy and aromatic.
A long-familiar product
There are many dishes in cooking that are prepared in this way. Take brawn, for example. By and large, it is the same pressed meat from a pig's head, decorated in the form of a sausage product. To prepare it at home you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of piece pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest (for those who like ).
Preparing brawn is quite simple:
- Boil a piece of pork and head along with roots for 5 hours. Half an hour before the end of cooking, add bay leaf and salt to the pan.
- Place the finished product on a cutting table, remove any existing bones and cut everything into small pieces.
- Now the chopped meat must be boiled again along with the onion and lemon zest. This will take approximately 1 hour.
- Combine the boiled pieces with the rest of the ingredients and mix well. Then put everything on gauze, roll it tightly, tie it with twine, put it under arbitrary pressure and put it in the refrigerator for several hours.
The finished pressed meat from the pork head should be served on the table, first cut into pieces and sprinkled generously with herbs.
To prepare pressed meat, you can use not only pig heads, but also legs. For variety, you can also add any poultry meat. For the standard version with pork you will need the following ingredients:
- 2.5 kilograms of pork legs;
- 2 carrots;
- 1 potato;
- 3 bay leaves;
- 5 sprigs of cloves;
- a tablespoon of peppercorns;
- 2 onions;
- 5 cloves of garlic;
- salt;
- several stalks of dill;
- 2 tablespoons of gelatin powder;
- 1 tablespoon honey;
- a couple of juniper branches and 10 berries of this plant.
The work starts with the most important thing:
- Rinse the pork legs, clean and dry with a napkin.
- Then brush them with honey and let them sit for 15 minutes.
- Place the legs tightly in a saucepan, add water and slowly bring to a boil.
- Skim the foam from the broth, and then add the chopped vegetables and other ingredients. Cook the legs in this mixture for at least 3 hours.
- After this, remove the skin from the legs and cut off the meat.
- Line the prepared pan with pieces of leather.
- Grind the meat, mix with gelatin and place on top of the skin in a mold. Make several such layers. Cover everything on top with skin again.
- Close the mold, place a weight on it and leave it in this position for a whole day.
The result is very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, topped with sour cream and dill sauce. But everyone can decide for themselves what to eat such a delicious dish with.
Equipment in everyday life
Technology is increasingly coming to help housewives in the kitchen. Designers are developing new devices that can make work in the kitchen easier. One of these mechanisms is the ham maker. It makes cooking much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make using this device. It is not necessary to take the head. For cooking, you can use the following ingredients: meat, boiled carrots, spices, sweet pepper and 2 eggs.
Everything is prepared in two steps:
- Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are lightly marinated.
- Add the remaining ingredients and mix everything again.
- Line the ham pan with foil and place the prepared mixture in it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes and pour a glass of plain water into the pan. Place the structure in the oven for 1.5 hours.
After cooling, the finished product can be removed from the device and safely served. This aromatic meat product can be placed on bread in the form of a sandwich or served in a plate with a vegetable side dish.
Wide choice
Any housewife can decide for herself how to make pressed meat. It all depends on the availability of products and auxiliary equipment in the kitchen. If you don’t have a standard ham maker at hand, you can always cook the meat in regular cling film. It is better to take a simpler recipe. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onions (if desired).
The dish is prepared in the usual way:
- Cut the meat into large pieces and place in a pan. Then fill it with water and put it on fire. During cooking, add salt, onion and pepper.
- At this time, dilute the gelatin with cold water and set aside to swell.
- Remove the finished meat from the hot broth into a separate plate and let it cool. Then carefully separate each piece into fibers. Add chopped garlic to the meat.
- Dilute the prepared gelatin with a little hot broth.
- Moisten the baking dish with water and line the inside with film.
- Pour some gelatin onto the bottom and place some of the meat and garlic on top. Continue to lay out in the same order until all the products are gone. There must be gelatin on top.
- Wrap the resulting mixture with the edges of the film and place a weight on top. Place this design in the refrigerator for 10-12 hours.
The meat should be served on the table generously sprinkled with herbs.
fb.ru
Pressed pork head meat recipe with photo
Difficulty of preparation: Average
Cooking time: over 2 hours
Vegetarianism: No
Kitchen: Home
Number of servings: 10 servings
Type of dish: Snacks
Calories: 211 kcal
Protein: 18g / Fat: 16g / Carbohydrates: 0g
Ingredients for pressed pork head meat for 10 servings:
Ground black pepper
Seasonings for meat
Recipe for preparing pressed pork head meat step by step
Analysis of a dish based on ingredients
Pig head is a product from which you can prepare many delicious and nutritious dishes. This product, according to the requirements of GOST and the specifications of commodity experts, is classified, together with the limbs, as second-class meat preparations. Meat is cheap, but many people don’t know how to cook it, so they bypass the product. The appearance of the workpiece is also frightening, because it looks raw product exactly as in the photo.
You can buy the product in the meat department of the store, but it is best to purchase the product at the farmers market. This is where it will be fresh, not frozen. In addition, the pig's head there will be tarred on straw and a pleasant fresh aroma will emanate from it.
According to historians, in the old days pig heads were the hallmark of famous taverns, and dishes made from such meat had a fairly high cost. Currently, the pork head is not so widely popular, although it rarely lingers on the shelves.
That is why I would like to dedicate an article to such an undeservedly forgotten product, in which special attention will be paid to the rules for cutting the workpiece and so on. interesting facts cooking.
Composition and nutritional value
The meat of the pork head contains all the minerals that are found in the meat of the main part of the carcass. In the head part, bone predominates in mass. There is little clean meat in the preparation, and what is available is fatty.
The meat part of the pork head contains B vitamins, as well as a large amount minerals, among which are:
- iron;
- cobalt;
- manganese;
- copper;
- molybdenum;
- nickel;
- tin;
- fluorine;
- chromium;
- zinc.
All parts into which a pork head can be divided during deboning have a different BJU ratio index and calorie content. But in general, the indicators of the last of these criteria are high, so pork head delicacies, with the exception of lean ears, cannot be classified as dietary products.
How to select and store?
Choosing a pig's head at the market is easy. To do this, you should know a few simple rules and be able to use them in practice. Read below about all the subtleties when purchasing a pig's head.
- The absence of stubble indicates high-quality processing of the head. The appearance of the pork preparation depends on the age of the animal to which the head belonged and the method of removing the hair. The straw-tarred head of an adult pig will have a yellowish tint, while the head of a piglet will have a creamy tint. There may (and will) be traces of scorch marks on the skin, and there will be soot in the snout or in the ears. If the pig was tarred with a blowtorch using kerosene or gasoline, the plaque will not stick to the finger. The untarred head is most often sold in stores. Its color is white, and often the preparation is deep-frozen.
- The smell of a properly prepared pig's head for sale will be pleasant. Any foreign aroma (dampness, disinfectants or other substances) is confirmation that the product was stored incorrectly and should not be purchased.
- Evidence that the workpiece has passed a high-quality laboratory examination is the presence of a stamp. Although the stigma may not always be present. In any case, it is important to know that the meat under the print should be disposed of, since formaldehyde is used to prepare the blue dye.
- On a pig's head good quality There should be no sticky residue or droplets of moisture. The blood at the point where the workpiece is separated from the main part of the carcass should be dim, but not black.
Usually pigs' heads sell out immediately. And they are hunted by those who know a lot about tasty and nutritious meals with a cheap price.
The entire product quickly goes rotten inside. That is why a pork head purchased at the market should be stored only after deboning. In this case, you can preserve as much as possible all the available nutrients and minerals in the preparation. But it’s still better to cut up and prepare delicacies from fresh product.
Proper cutting of a pork head
In order for pork head dishes to be tasty, you should know how to properly cut the head. The complexity of deboning will depend on what kind of delicacy and in what way you plan to prepare it.
When cutting you may need:
- several deep bowls for food;
- several cutting boards for meat;
- sharp knives, including a cleaver and fillet knife;
- axe;
- paper towels;
- plenty of cool water.
You also need to enlist help and be patient, because after cutting the head is completed, you will still need to wash all the items and prepare the chosen delicacy. Before boning the meat and cutting the head into pieces, you will need to carefully scrape off the soot from the ears and other parts of the head. You should not wash the workpiece at this stage. All preparation work is recommended pork meat carry out wearing medical rubber gloves.
It is important to understand that all parts of a cut pork head can be cooked different ways, therefore, deboning has features, which will be discussed below:
- Cutting the carcass should begin with separating the ears. This needs to be done as close to the head as possible. The best device for this operation will be a sharp knife with a thick, rigid blade.
- After the ears, the cheek is separated. The meat is cut off along with the skin. This process is also carried out using a large knife. The movements of the deboner's hand should be directed from the top of the head to the snout. The knife should pass at a minimum distance from the skull. It is important not to touch the eye socket, as dark bloody fluid may leak out of it, which will quickly be absorbed into the porous cheek meat and ruin its appearance.
- After removing the main part of the meat, the head should be placed on the table, and then, holding the knife against the stop, cut off the meat from the frontal part.
- After deboning the meatiest part of the pig's head, cut off the flesh from the chin and then remove the tongue from the resulting hole. The perilingual part of the cheek must be cut off from the tongue, as it will interfere with the process.
- You can chop the skull with a sharp light ax or cleaver. The blow should fall on the bone of the bridge of the nose. After this, the head should be divided into two parts, helping yourself with a sharp knife.
- The next step should be to separate the lower and upper jaws. This can be done in one motion by cutting with a knife along the ligament connecting them.
- A patch is cut off from the top of the head, after which the jaws are deboned.
- The remaining parts of the head, which are bones with the remains of meat, are divided into fragments and used for cooking broths. The bones have no value, so they can be thrown away or used to prepare a decoction for animal feeding. They should not be placed in a saucepan with broth. Also, the cartilaginous parts of the pork snout are not used.
- The last thing they do is cut the frontal part of the skull: they cut out the eyes and the brain with a spoon. The first product is thrown away, and the second is rinsed in cool water and used to make pate.
Before preparing any dishes from the pork head, wash the workpiece in running cold water and dry it with paper towels. If the head meat will be boiled immediately (which is highly desirable), then the preparation should be soaked for six hours in cold water. It is important to change the water as blood comes out.
I would like to note that if you really want to cook saltison, but you don’t have the strength to split a pig’s skull yourself, then this service will be gladly and free of charge provided by butchers at the farmers’ market. There they can also cut up the head as shown in the video, but for an additional fee.
Use in cooking
Pork heads can be used in a variety of ways in cooking. From the meat and bones of a pork skull you can prepare first and second courses, as well as all kinds of snacks and preparations for future use. In many cuisines around the world, the preparation is used to prepare national delicacies, because meat and lard from pig heads can be:
- salt;
- fry;
- boil;
- stew;
- bake.
You can use regular pots and pans for cooking. You can also prepare treats in a slow cooker, on an air fryer or in the oven. Pig head meat, even well marinated, is not suitable for cooking on a grill or barbecue, since this part of the pig carcass consists mainly of porous lard and is covered with a rather tough layer of skin.
When preparing delicacies from pig heads, you will definitely need:
- Bay leaf;
- black ground pepper and peppercorns;
- salt.
If desired, you can add a little allspice or a pinch to the broth nutmeg. It is advisable to use deep pans with lids when boiling head meat. The boiling will be long, so before the meat is cooked, the broth will decrease in volume by about half. The bay leaf, if needed, should be added, as in any other dish, five minutes before the end of cooking.
For aroma and pleasant taste, you need to put carrots and onions in the broth. These ingredients are not chopped. Carrots are placed peeled, but onions are sometimes immersed along with the peel. This culinary move allows you to add yellowness to the broth. Mixtures of herbs and more complex spices should not be used when cooking meat and broth. This kills the natural flavor of the pork broth.
When making delicious, but very simple and cheap snacks from a pig's head, you can use any spices for meat, but many cooks limit themselves to only fresh basil.
You can marinate meat from pig heads in vinegar, wine or lemon juice. You can add special softness and flavor to dishes traditional sauces and dressings, including mustard, mayonnaise and ketchup. In some recipes they combine with pork hot peppers, but they put it in quite a bit.
It should be noted that there is only one ingredient, which you can never have in abundance when preparing pork head delicacies. This fresh garlic. One-liners of this product V ready dish You won’t notice it, but the aroma in the kitchen will be indescribable!
First meal
To prepare first courses (soups, borscht) from pork heads, you should use broth. It is better to cook the latter from bones after deboning the meat and fatty parts, but even in this case the broth will be greasy. It should be noted that pork head broth will never turn out clear, even if you cook it over low heat. You should also know that prolonged cooking will cause the workpiece to solidify into a light jelly. Jellied meat or jellied meat made from pork head are also considered first courses.
A prerequisite for using the product is freshness: the shelf life of the broth when stored under appropriate conditions is three days. Many housewives use the broth from pork heads to prepare gravy and dressings for porridges. But since they usually get a lot of product, they resort to a trick: the finished broth is cooled to room temperature, filtered through cheesecloth in several layers, and then frozen in the freezer, packaged in portioned containers.
The broth from pork heads is also useful in making deli meats and snacks from the cheek or head of a pork carcass. They should dilute the meat when compacting. It is thanks to the broth that aspic, saltison and other delicacies are so easily cut into thin slices and have a gelled structure.
Second courses
Meat and greasy trimmings removed from the pig's head can be used to prepare main courses. You should know that all treats will be fatty. However, the workpiece is often used for:
- preparing minced cutlets;
- extinguishing;
- preparing goulash;
- baking;
- pickling;
- smoking
Very delicious dish Pork's head served with horseradish rhizome sauce is considered. There are countries that value pig ears. They are marinated in mustard and fried. In many regions, pig ears from slaughtered pigs are eaten raw and still warm. You can also stuff a whole pig's head.
Meat delicacies
Boiled pork head is very tasty. Heat treatment allows the meat to become tender. Excess fat will be released into the broth. Delicious delicacies are prepared from the meat of pig heads, among which they are popular in the cuisines of many nations:
- smoked cheeks and ears;
- saltisons in a shell from the stomach, called kolbyk or cow-byk;
- homemade sausages in casing and without;
- rolls;
- liver fillings;
- boiled pork;
- brawn
In addition to all this diversity, from pork tongue They prepare aspic, from the brain they make a magnificent pate that melts in your mouth, and the ears are used to prepare a snack according to the heh recipe. As additional ingredients Many dishes include pork liver and lung.
I would especially like to highlight such delicacies as:
- baked cheeks;
- snouts in sour cream sauce;
- smoked ears.
An important condition for obtaining a majority delicious preparations From pork trimmings according to European cuisine recipes, meat is pressed. The high stickiness of the product when cooling allows the delicacy to turn into a single piece. Delicious pressed delicacies can be prepared in a ham maker, pan or any container. The most unusual mold for preparing preparations from boiled pork meat is plastic bottle with a cut neck.
Smoking
Cooks classify smoked pork heads as a separate group of delicacies. Workpieces of small weight or size are prepared whole, but large parts of the carcass are divided into several portions.
A quick smoking method involves treating a pork head that has been previously boiled until half cooked with cold smoke. The delicacy will be boiled and smoked and will be ready within a day. But most step-by-step recipes for preparing such a delicacy in the traditional way boil down to marinating or salting the workpiece, and then long-term (more than fourteen days!) smoking with cold smoke from fruit trees in real stationary smokehouses. And the result is worth the time spent, because the taste of smoked meat, ears and snout is simply mind-blowing!
Blanks for future use
At home, villagers prepare meat from pork heads delicious stew. Moreover, the meat is stewed not in a cauldron, but directly in glass jars. In addition to the main product, a bay leaf, a few black peppercorns and salt are placed in the container. The taste of such a delicacy cannot be described in words: meat in jars always turns out juicy and boiled. At proper preparation Such a product can be stored for a year, because a dense, impenetrable film of pork fat, which reliably protects against air penetration.
The main condition for preparing high-quality canned meat is “sterility” in the kitchen. The duration of baking (more than six hours of simmering in the oven at a temperature of two hundred degrees Celsius!) also guarantees the safety of homemade preparations. Many people cook stew in an autoclave.
The benefits and harms of pork head
The benefits of eating pork head products are entirely related to the nutritional value and composition of the product. Eating treats in moderation helps satiate the body. useful substances, which in turn are capable of:
- stimulate brain function;
- reduce the risk of developing cardiovascular pathologies;
- improve emotional state;
- reduce cholesterol levels in the blood and strengthen the walls of blood vessels;
- improve hematopoiesis and prevent anemia;
- give hair and skin a healthy look;
- increase breast milk production;
- improve bowel function.
At the same time, eating treats can also cause harm to the human body. This is due to the peculiarities of the functioning of the gastrointestinal tract and the functioning of the pancreas. That is why you should not indulge in treats for those who:
- suffers from gastritis with low acidity of gastric juice;
- has diabetes;
- susceptible to allergic manifestations;
- suffers from liver and kidney diseases;
- has problems with the functioning of the gallbladder;
- suffers from intestinal dysfunction.
Those who are prone to obesity should also eat pork head dishes in limited quantities. People with low physical activity should avoid or minimize their use. Children and pregnant women are not prohibited from eating saltisons and other delicacies; it is only important to be confident in the quality of the raw materials and the finished product.
German kabbes, village sausage or saltison, stewed meat or filling for a Chuvash pie - all this is amazing delicious treats, the main ingredient in which is an unsightly raw and slightly terrifying pig's head. And if the article turned out to be useful and there are no more questions, then why not treat yourself and your family with homemade delicacies right now?
Step 1: Cut the pork head.
I thought for a long time about what to cook such a delicious pork head and decided that for dinner we would have meatloaf. At the same time, in this recipe I will teach you how to properly cut a pig's head. So, we buy a fresh head of a young pig at the market. Carefully check that it is free of any hair or stubble. But if you do notice the presence of hair, you can easily remove it with a disposable razor (unusual, but effective). Now we face the most difficult thing - washing the pig's head. To do this, we stock up on an iron brush and thoroughly clean our hair with it. Pay special attention to the heel and ears. As a result, the head, in the literal sense, should shine with cleanliness.
Now let's get down to an equally difficult task - cutting up the head. To do this, take a sharp knife and begin to cut off the meat and fat from the skull. Then we cut off the tongue, clean it and cut off all excess from it.
Then we cut off the ears from the head, and at the same time cut off as much fat as possible, and then close the holes from the eyes with a piece of meat. In the part where the neck was, we make small cuts. Step 2: Prepare the pork head.
Set the oven to preheat to temperature 180 degrees. Rub the cut head well with salt, pepper and all the dry herbs. We peel the garlic, and then pass it through the garlic and rub it on the head.
Then carefully wrap it in a roll and tie it tightly with thread. We insert sprigs of rosemary (fresh) under the thread.
Place the cut pieces of fat and a few sprigs of rosemary in a baking dish. Place the roll on top and cover the pan with foil. And put it in the oven to bake for 2-3 hours. In this case, it is necessary to periodically open the foil and pour fat over the roll, and then cover it back. If you're wondering why we take so long to bake? The fact is that in this case our task is to render as much fat as possible from the roll. Cool the finished roll at room temperature. Then transfer it to a plate and put it in the refrigerator for at least 5 hours.
Step 3: Serve the pork head meatloaf.
Remove the threads from the finished roll and cut into portioned pieces, which are then beautifully transferred to a serving dish and decorated with green leaves. Bon appetit! In this case, we prepared a cold appetizer from a pig's head. But it can also be served as a hot dish, by preparing, for example, still young boiled potatoes as a side dish.
Of course, the pork head can be baked whole and served that way. To do this, you just need to wash your hair well, rub it with spices and put it in the oven for a couple of hours. In this case, you can place a frying pan with water under the baking sheet with meat so that the head does not dry out.
If you have an electric oven, then I advise you to put the roll in the baking sleeve and prepare the appetizer this way.
Most housewives prefer to purchase various cuts for the holiday table, most often sausages different varieties, cheeses, shins and so on. But you can often also find very tasty brawn on the table.
You can buy it in a store, at the market and prepare it yourself. Some may find that preparing brawn is very tedious and time-consuming, so few people will want to tinker with it. But still, if you once try to cook it yourself, you will probably realize that you were wrong in many ways.
Oh, how my family loves this delicacy! Let's cook it with you this time.
How to prepare pressed pork head meat recipe:
2) Then we take out the head and thoroughly clean the skin. If possible, cut it into pieces. Place the head, onion, and carrot in a deep saucepan. Fill the pieces with cold water and put on fire. As soon as the water boils, skim off the foam and add pepper and bay leaf. Let it cook for 4-5 hours over low heat. We check readiness. If the meat can be easily separated from the bones, congratulations - the head is cooked!
5) After this time, we look into the refrigerator compartment and what do we see? Perfectly formed, flavorful pressed meat! Most often we call it brawn. This shape, like the one in our photo, is very convenient for beautiful cutting into a dish. In general, the pressed meat itself is simply divine in taste! Try it now. Enjoy your meal!
