Pork Head Pâté
A hearty appetizer! A big batch—plenty for a crowd! Pork head pâté is both filling and delicious. If you have the chance, it's well worth making. Adding organ meats to the head makes the flavor even richer. The cooking process is a lot like making head cheese: the head simmers for a long time, with the organ meats added near the end. (You can also add them at the start and just pull them out earlier.)
Rubik's Cube
Recipe author
Pork Head Pâté
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 55 %
17 g
Fats 39 %
12 g
Carbohydrates 6 %
2 g
175 kcal
GI:
100
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0
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0
- Put the head, heart, and liver in a large bowl. Cover with cold water and leave to soak overnight. The head should already be cut into pieces, or it's hard to find a container big enough for soaking. 2. Drain the water and cover the head with hot water. Scrape the skin clean with a knife—it should be spotless; you can also use the rough side of a kitchen sponge. Rinse the cleaned pieces again under running water and put them in a large pot. Set it over the heat. 3. Cook over low heat for four hours. Meanwhile, peel and wash the onions and carrots. Add the carrots whole to the pot with the pork head—no need to cut them up—and cut the onion into large cubes. 4. After that time, add the pre-washed organ meats—liver and heart—to the head, along with the spices: black peppercorns, allspice, and bay leaf. Don't forget to salt. 5. Cook until everything is done, about another hour. The head is ready when the meat pulls easily off the bone. Drain off the broth (save it—it's useful for other dishes) and separate the meat from the bones. The skin, ears, and cartilage all go in, too. 6. Sauté the chopped onion in vegetable oil until soft. Grind the pork, heart, liver, carrots, and onion through a meat grinder. Taste the mixture for salt and add more if needed—an under-salted pâté will taste flat, so find the right balance. 7. Pack the pâté into clean half-liter (1-pint) jars, filling to the shoulders, and cover with lids. Line the bottom of a large pot with a towel and set the jars on it. Pour in warm water up to the shoulders of the jars and set the pot over the heat. Process for 10–12 minutes from the time the water boils. 8. Seal the jars tightly—keep one out to sample, of course! Let the pâté cool completely, then move it to the cellar for storage. Enjoy your tasting, and a delicious pâté!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Pork liver - 109 kcal/100g
- Pig's head - 216 kcal/100g
- Pork heart - 118 kcal/100g
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