Composition / ingredients
Cooking method
1. The head initially needs to be cut into 4 parts. Put the pig's head in a bowl, pour warm water, leave for half an hour.
2. After the specified time, we scrape the skin, ears. The entire surface should be clean, bright. Then we cut the head into pieces so that everything is compactly folded into a saucepan.
3. Fill the meat in a saucepan with water, it should completely cover all the pieces. We send it to the fire. Cook the pig's head for 5 minutes from the moment the water boils, then drain everything into the sink.
4. The meat is washed again under running water, put back into the pan. Fill with water in the same way as the first time: the water should cover the meat. We send it to the fire.
5. Peel the onion from the husk, put it entirely in a saucepan with meat. We cook pork for three hours from the moment the water boils.
6. After that, remove the onion, and instead add allspice and bay leaf, salt. We continue to cook for another hour.
7. After the specified time, using a slotted spoon, we put the pig's head in a large deep bowl. By this time, the meat is already well away from the bone.
8. Let the pork cool down, then separate the meat from the bones and cartilage. The broth is filtered through a sieve or through gauze. We cut the meat into pieces, cut the skins with a knife (the skin is also used for stew).
9. Peel the garlic, grate it. We spread garlic to the meat, add ground black pepper here. Mix everything thoroughly, try for salt, adjust if necessary.
10. We lay out the meat in pre-sterilized jars approximately to the shoulders, then top up the broth. The broth should be topped up so that it does not reach the edges of the jar by about 1 centimeter. We cover the jars with pre-sterilized lids.
11. The bottom of a large saucepan is lined with a towel, we place cans in it. A towel is necessary, so that the jars do not come into contact with the pan. Pour warm water into the pan, it should reach the hangers of the jar.
12. We send the pan to the fire, pasteurize the stew for 30 minutes from the moment the water boils. And then hermetically roll up the jars. We allow the blanks to cool down, after which we transfer them to a permanent storage place.
Have a pleasant tasting and always delicious dishes!
Calorie 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
