Home-Canned Pork Head Stew
Put up a wonderfully tasty meat dish from inexpensive ingredients. Home-canned pork head stew is a lifesaver for any home cook. Use it as a base for soups and main dishes, or serve it on its own with a slice of bread and a side salad. If the pig's head is small, you can use the cheeks too; a large head has a lot of fat on the cheeks, so it's better to remove them so the stew doesn't come out overly greasy. Half-liter (1-pint) jars work well for this.
Ankdash
Recipe author
Home-Canned Pork Head Stew
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 52 %
17 g
Fats 45 %
15 g
Carbohydrates 3 %
1 g
211 kcal
GI:
100
/
0
/
0
- Start by cutting the head into 4 pieces. Put the pork head in a bowl, cover with warm water, and let it stand for half an hour. 2. After that, scrape the skin and ears clean—the whole surface should be clean and pale. Then cut the head into pieces so it'll pack neatly into a pot. 3. Cover the meat in the pot with water so all the pieces are fully submerged, and set it over the heat. Boil the pork head for 5 minutes from the time the water boils, then pour everything off into the sink. 4. Rinse the meat again under running water and return it to the pot. Cover with water as before so the meat is submerged, and set it over the heat. 5. Peel the onion and add it whole to the pot with the meat. Cook the pork for three hours from the time the water boils. 6. Then remove the onion and, in its place, add the allspice, bay leaf, and salt. Keep cooking for another hour. 7. When the time is up, lift the pork head out into a large, deep bowl with a slotted spoon. By now the meat will pull away from the bone easily. 8. Let the pork cool, then separate the meat from the bones and cartilage. Strain the broth through a sieve or cheesecloth. Cut the meat into pieces and cut up the skin with a knife (the skin goes into the stew too). 9. Peel the garlic and grate it. Add the garlic to the meat along with the ground black pepper. Mix everything well, taste for salt, and adjust if needed. 10. Pack the meat into pre-sterilized jars up to about the shoulders, then top up with broth—stopping about 1 cm (1/2 inch) short of the rim. Cover the jars with pre-sterilized lids. 11. Line the bottom of a large pot with a towel and set the jars inside (the towel keeps the jars from touching the pot). Pour in warm water up to the shoulders of the jars. 12. Set the pot over the heat and process the stew for 30 minutes from the time the water boils, then seal the jars tightly. Let the jars cool, then move them to your storage spot. Enjoy—and may your meals always be delicious!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
- Pig's head - 216 kcal/100g
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