Pork head saltison in the stomach

Step-by-step cooking

1. Step 1:

   

   Chop the pig's head into pieces, soak overnight

2. Step 2:

   

   This is what a pig's stomach looks like. I bought it frozen in the store from the meat processing plant, and when it unfrozen, I found that it was brutally cut, apparently they were not going to stuff it! Well, we will sew it up afterwards!

3. Step 3:

   

   It must be washed and soaked overnight too

4. Step 4:

   

   In the morning, parts of the pig's head should be well washed in several waters, cleaned

5. Step 5:

   

   Pour cold water and cook for 6 hours

6. Step 6:

   

   Don't forget to remove the foam

7. Step 7:

   

   Let's also deal with the pig's stomach. It is necessary to remove a layer of mucus from it. I just forged a layer of mucus from the edge and gradually pulled, trying not to tear. The process is somewhat similar to skinning)

8. Step 8:

   

   The photo shows that there is a piece of mucus left, I have already cleaned everything else

9. Step 9:

   

   Completing the process - this is how it looks in a cleaned form

10. Step 10:

    

    Soak in water with vinegar and bay leaf, leave to marinate in a cool place - we won't need it yet. This process will get rid of the characteristic smell of the stomach

11. Step 11:

    

    2-3 hours before the meat is ready, add onions, carrots, bay leaf, peppers

12. Step 12:

    

    Salt a lot - you need to slightly over-salt so that the boiled meat is not bland

13. Step 13:

    

    After 6 hours, the meat is ready!

15. Step 14:

    

    We take it out and leave it to cool

16. Step 15:

    

    We separate the meat from the bones

17. Step 16:

    

    We separate the meat and fat from the skin and cut into medium pieces. The photo shows pieces of boiled meat, bacon and pork ear

18. Step 17:

    

    That's how much filling turned out!

19. Step 18:

    

    For the next stage, we will need garlic and a pickled stomach

20. Step 19:

    

    We turn the stomach inside out - the layer on which there was mucus - up, and the layer with fat - inside. Sew up, leaving only a hole for the filling. Garlic is cleaned

21. Step 20:

    

    Add garlic passed through a press, ground black pepper to the chopped meat and lard

22. Step 21:

    

    Stuffing the stomach, but not tightly - the stomach shrinks during cooking and may tear

23. Step 22:

    

    Sew up the last hole

24. Step 23:

    

    Spread on a baking sheet and put in the oven at 180 degrees for 1.5 hours

25. Step 24:

    

    After the specified time, we take it out - it can be seen that it has significantly decreased in size

26. Step 25:

    

    Put it under the press and leave it in a cool place overnight, I took it to the balcony

27. Step 26:

    

    In the morning we cut and enjoy. This is a very high-calorie product - we don't get too carried away) But how delicious it is!