Braised pork head

Brawn is a pressed cooked sausage product, cooked in a special shell or sometimes in a jar. This dish can be served not only for dinner, but also for dinner as an original snack. Let's consider with you how to prepare a brawn from a pig's head.

Recipe for a braised pig's head

Ingredients:

pork head - 1 piece;
onion bulb - 3 pcs .;
water - 7 l;
pork - 1 kg;
carrots - 1 piece;
laurel leaf - 2 pcs .;
parsley root - 1 piece;
lemon peel - to taste;
spice;
greens of dill and parsley - to taste.

Preparation

Pork head and pork pulp is washed, drained and put into a deep saucepan. Add the roots to the meat, fill it with cold water and cook until ready, about 4-5 hours. Minutes for 40 before the end of cooking, we throw salt and laurel leaves. After the meat is welded, carefully remove it, cool it, separate it from the bones and shred small pieces. Then put the meat in a separate pan, add a crushed onion, a pepper and grated lemon zest.

All the ingredients are filled with meat broth , put on fire and cook for about 1 hour. Next, put the contents on gauze, wrap, put under oppression, and put it for several hours in the refrigerator. Before serving, the ready pork brawn is taken out of gauze, cut into slices and served on a table with fresh herbs.

Homemade brawn from porcine head

Ingredients:

heart beef - 700 g;
Pork head - 3 kg;
chicken liver - 500 g;
spice;
salt, large - 1 g;
Ground cumin - 1 kg.

Preparation

We carefully work the head, wash and cut the meat together with the skin. Now put everything in a large saucepan, fill it with water and cook on low heat until cooked. After that, we take meat and bones out of the broth and remove all the remains of meat. We pass it through the middle grill of the meat grinder.

We clear the heart of the films, remove clots of blood, thoroughly rinse, soak in cold water for about 2-3 hours, dry and cut into pieces. Fill them with cold water and cook until soft for about 3 hours. We chop the prepared heart in small pieces.

Chicken liver is washed, boiled until soft and cut into cubes. Now, in a bowl with chopped meat spread the liver and heart, pour spices to taste and salt. We mix the mass well and put it into a bag for baking and tie it, blowing off the air.

In order for the brawn to turn out to be a round shape, we place the bag in a high cylindrical dish, pierce it in several places, tightly press the plate and put a small load on it. Now we remove the dish in the refrigerator and detect about 12 hours. At the end of time, we free the brawn from the package and serve it to the table, slicing it with horseradish, mustard and black bread.