Pressed pork head meat

1. If you managed to buy an already prepared pig's head, then the cooking process is significantly simplified. Otherwise, you need to prepare the head yourself:

- put the product in a large bowl, pour hot water;

- remove all the hairs from the head, clean the skin with the hard side of the kitchen sponge;

- we pay special attention to the ears, clean them both inside and outside;

- and now the most unpleasant thing: you need to cut out the eyes and the skin around them.

2. Clean my head under running water, chop into pieces, put in a large saucepan. Fill with water so that the head is well covered. The legs are also washed, sent to a saucepan.

3. Peel the onion from the husk. Carrots and celery stalk are cleaned, washed. My leek, cut into a couple of pieces. We put the prepared vegetables in a saucepan to the pig's head. We send the pan to the fire, bring the contents to a boil.

3. Then turn down the fire, remove the foam. When the ingredients are cooked for about an hour, we cut off the ears from the head. And add bay leaf and pepper to the broth. We continue to cook the head for 2.5 hours, until the cheeks begin to move away from the bone. This indicates the readiness of the meat.

4. Remove the head and legs from the pan into a bowl. Vegetables and spices will no longer be needed. We remove them. The broth is filtered through a sieve or gauze. It can be useful for cooking other dishes.

5. And now we separate the meat and skins from the bones. Thus, we disassemble the head and legs. There is not much meat on the legs, but nevertheless it should be robbed. Cut the meat into small cubes. We also cut the skins. Garlic is cleaned, passed through a press.

6. Put the meat and skins in a large bowl. Salt and pepper to taste. Add garlic, mix. Then we shift the contents of the bowl into a piece of gauze folded in three layers. We pull the gauze by 4 ends, tie it tightly. We get a kind of gauze bag tightly stuffed with meat.

7. Well, now we take two bowls, one large, the second smaller. We put a smaller one in a large bowl, just turn it upside down. We place a gauze bag with meat on this structure. We install the cargo on top of the meat.

8. The load will press on the meat, all the liquid will drain through the gauze into a deep bowl. Only it will take time. Therefore, we leave the construction for 8-10 hours (overnight).

9. After 8-10 hours, we remove the meat from the gauze. It is grasped in one dense piece, which is easily cut. Cut into pieces about 1-1.5 centimeters thick. We serve it on the table with bread, mustard, horseradish, adjika or any other hot sauce.

Bon appetit!