Brawn in the stomach

1. Start processing the pork stomach in advance. Thoroughly wash and rinse inside a couple of times. Then pour lemon juice, sprinkle generously with salt and carefully remember to remove all the mucus from the stomach lining, then put it in a bowl and fill with water, leave to soak overnight. In the morning, sprinkle the stomach with corn grits, remember well and leave for half an hour, then wash.

2. Wash the pig's head thoroughly, scrape with a knife. Cut the head into 6 parts, wash the ears again, paying special attention to the inside, be sure to remove the eyes.

3. And now put the parts of the head in a saucepan, pour water so that it is about 3 cm higher than the contents, put on fire and bring to a boil. When the contents boil, cook for 2 minutes and drain.

4. Pour clean water over the pork, bring it to a boil again and, reducing the heat to a minimum, cook for 4 hours.

5. Peel the onion and garlic, cut the onion into 4 parts.

5. Put the prepared onion and garlic in a saucepan, and also add the peas of black and allspice, bay leaves and salt. After adding spices, cook the broth for another hour.

6. Well, now that everything is ready, remove the meat from the broth, separate from the bone, cut into small cubes. Here, cut the garlic, and also add salt to taste, mix.

7. Turn the stomach inside out and fill it tightly with meat, sew the hole with ordinary sewing thread. Also, do not forget to make 10-12 needle punctures throughout the stomach for air to escape.

8. Strain the broth and bring it to a boil again, then immerse the brawn in it and cook for one hour.

9. Put the brawn in a baking dish and send it to the oven, preheating it to 180 degrees. Bake the brawn for 20-30 minutes, until the surface becomes ruddy.

10. Place the brawn on a platter and place the press on it. Leave overnight, then serve.

Help yourself to health!