Pressed pork head meat
A hearty, flavorful everyday appetizer! Pressed pork head meat isn't hard to make, though it does take time. You can set aside a whole day for this worthwhile cooking project. It's an appetizer men especially love — it's filling and great on sandwiches. Pressed meat is served with sharp sauces to taste.
stanik-77
Recipe author
Pressed pork head meat
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 %
18 g
Fats 42 %
14 g
Carbohydrates 3 %
1 g
204 kcal
GI:
100
/
0
/
0
- If you've managed to buy an already-cleaned pork head, the process is much simpler. Otherwise, you'll need to clean the head yourself: put it in a large bowl and pour over hot water; remove all the bristles from the head and scrub the skin with the rough side of a kitchen sponge; pay special attention to the ears, cleaning them inside and out; and now the least pleasant part — you need to cut out the eyes and the skin around them. 2. Wash the cleaned head under running water, chop it into pieces, and put it in a large pot. Cover with water so the head is well submerged. Wash the trotters too and add them to the pot. 3. Peel the onion. Peel and wash the carrot and celery stalk. Wash the leek and cut it into a couple of pieces. Put the prepared vegetables in the pot with the pork head. Set the pot on the heat and bring the contents to a boil. Then turn down the heat and skim off the foam. After the ingredients have cooked for about an hour, cut the ears off the head. Add the bay leaf and peppercorns to the broth. Keep cooking the head for 2.5 hours, until the cheeks start to pull away from the bone — that means the meat is done. 4. Take the head and trotters out of the pot into a bowl. The vegetables and spices won't be needed anymore; discard them. Strain the broth through a sieve or cheesecloth — it can be useful for other dishes. 5. Now separate the meat and skin from the bones, working through the head and trotters. There isn't much meat on the trotters, but pick it off anyway. Cut the meat into small cubes. Cut up the skin too. Peel the garlic and press it. 6. Put the meat and skin in a large bowl. Season with salt and pepper to taste. Add the garlic and mix. Then transfer the contents of the bowl into a piece of cheesecloth folded in three layers. Pull the cheesecloth together by its 4 corners and tie it tightly — you'll have a kind of cheesecloth pouch packed tightly with meat. 7. Now take two bowls, one large and one smaller. Set the smaller bowl upside down inside the large one. Place the cheesecloth pouch of meat on this setup. Set a weight on top of the meat. 8. The weight will press down on the meat, and all the liquid will drain through the cheesecloth into the deep bowl. This just takes time, so leave the setup for 8 to 10 hours (overnight). 9. After 8 to 10 hours, take the meat out of the cheesecloth. It will have set into a single firm block that slices easily. Cut it into pieces about 1 to 1.5 cm thick. Serve with bread, mustard, horseradish, adjika, or any other sharp sauce. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Leek - 33 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pork leg - 234 kcal/100g
- Pork head - 216 kcal/100g
- Celery stalk - 12 kcal/100g
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