What can be done with boiled pork head. Saltison from pig's head

23.06.2020 Vegetable dishes

Step 1: Cut the pork head.

I thought for a long time what to cook such a delicious pork head and decided that we would have meatloaf for dinner. At the same time, in this recipe, I will teach you how to properly butcher a pig's head. So, we buy a fresh head of a young pig at the market. Check carefully that it is free of any hair and stubble. But if you still notice the presence of hair, then they can be easily removed with a disposable razor (unusual, but effective). Now we have the most difficult thing - to wash the pig's head. To do this, stock up on an iron brush and carefully clean your head with it. Pay special attention to the heel and ears. As a result, the head, in the literal sense, should shine with cleanliness.

Now let's do an equally difficult task - cutting the head. To do this, we take a sharp knife and begin to cut meat with fat from the skull. Then we cut off the tongue, clean it and cut off everything superfluous from it.

Then we cut off the ears from the head, and at the same time cut off as much fat as possible, and then close the holes from the eyes with a piece of meat. In the part where the neck was, we make small incisions.

Step 2: Prepare the pork head.

Set the oven to preheat to 180 degrees. Rub the cut head well with salt, pepper and all dry herbs. We clean the garlic from the husk, and then pass it through the garlic maker and rub it on the head.

Then carefully wrap it in a roll and tightly tie it with a thread. We put sprigs of rosemary (fresh) under the thread.

Put the cut pieces of fat and a few sprigs of rosemary into a baking dish. Lay the roll on top and cover the form with foil. And send it to the oven to bake. hours for 2-3. In this case, it is necessary to periodically open the foil and pour fat over the roll, and then cover it back. If you're wondering why do we bake for so long? The fact is that in this case, our task is to melt as much fat as possible from the roll. Cool the finished roll at room temperature. Then we transfer it to a plate and send it to the refrigerator. at least 5 hours.

Step 3: Serve the pork head meatloaf.

Free the finished roll from the threads and cut into portioned pieces, which we then beautifully transfer to a serving dish and decorate with green leaves. Bon Appetit!

In this case, we prepared a cold appetizer from a pig's head. But it can also be served as a hot dish, for example, cooked still young boiled potatoes as a side dish.

Of course, the pork head can be baked whole, and thus served on the table. To do this, you just need to wash your hair well, rub it with spices and send it to the oven for a couple of hours. In this case, you can put a pan with water under a baking sheet with meat so that the head does not dry out.

If you have an electric oven, then I advise you to put the roll in the baking sleeve and thus prepare an appetizer.

Brawn is a delicious snack made from unsuitable carcass parts for cooking meat dishes. As a rule, the head is used for it. It would seem that you can take from the head? But this part contains a lot of useful things, only brains alone are worth something!

It is not surprising that homemade brawn is not only very tasty, but also healthy. It is recommended to use it regularly to maintain health, vitality and bone strength.

But how to make homemade pork head brawn, you can learn from the recipes below.

Subtleties of cooking brawn

Brawn or saltison is a cold meat appetizer, for the preparation of which a pork head, ears, hoes, and tongue are usually used. It is a close relative of the well-known jelly, but unlike it, meat prevails in the brawn, but there is not so much jelly in it.

In addition, when preparing brawn, you should use the following recommendations:

for this snack, the head of a pork carcass is often used, but it must first be prepared. It is scorched, this will help to completely remove all the hairs that are on the surface of the skin. Then it is butchered, it is necessary to cut it and take out the brains, then the ears are cut off;
after that, the butchered head and brains are boiled until cooked, you can also boil the tongue. You need to cook in a special brine, in which several carrot roots and an onion head are also placed;
all meat components can be scrolled through a meat grinder or cut into small pieces with a knife;
spices, fragrant herbs, seasonings are used to give taste and aroma;
the meat base can be folded into a bag or into a plastic bottle;
in order for the brawn to freeze, the meat is poured with broth, in which the head was boiled.

Standard Recipe

Ingredients	Quantity
pig's head	1 PC.
pork legs -	6 items
carrot roots -	2 pieces
garlic -	½ head
thyme -	1 large branch
sage -	8 leaves
lavrushka -	4 leaves
coriander seeds -	1 teaspoon
onion -	2 pieces
shallot -	4 pieces
parsley -	1 big bunch
water -	3 l
salt -	1 kg
Cooking time: 1000 minutes	Calories per 100 grams: 336 kcal

How to make pork head brawn at home:

Ukrainian pork head brawn

For cooking, you will need the following components:

pork head for 4 kilograms;
one head of onion;
one carrot root;
8 cloves of garlic;
5 leaves of lavrushka;
10 black peppercorns;
allspice - 5 peas;
ground black pepper - to your taste;
salt to your taste.

The preparation period is 8 hours for preparation, 6 for boiling and 12 hours for cooking.

Calorie content - 360 kcal.

Let's start cooking homemade brawn in Ukrainian:

To begin with, we prepare the pig's head, it needs to be singeed, cleaned and washed;
Next, the head is cut, butchered;
We place the pieces of the chopped head in a container, fill it with cold water and leave it overnight;
In the morning, parts of the pig's head should be washed in several waters and cleaned;
Place in a container, fill with cold water, add salt and put on fire;
You need to boil the meat for 6 hours;
In the process of cooking, be sure to remove the foam from the surface;
When boiling, it is necessary to add water;
Then we listen to the pieces of the head from the broth and leave to cool;
Next, you need to separate the pieces of meat and fat from the bones;
Carefully cut the fat with meat from the skin, it will not be needed;
The garlic cloves need to be peeled, passed through a press or rubbed with a grater;
We spread the garlic to the pieces of meat, sprinkle with ground pepper and mix;
We put the meat with spices on a baking sheet;
We heat the oven to 200 degrees and place a baking sheet there;
You need to bake meat for a quarter of an hour;
After that, take out and leave to cool slightly;

For shaping, you can use a regular plastic bag or a plastic bottle, in which the neck is pre-cut off. A plastic bag is placed in the bottle beforehand;

We spread the meat in a bag or bottle, add peas of black and allspice, parsley, tamp well;
We put it under the press, put it in the cold for 12 hours;
After that, the finished brawn can be cut into pieces and served on the table.

Recipe for homemade pork head brawn in a bottle

For cooking, you will need the following components:

one pig's head;
pork meat - 1 kilogram;
2 heads of garlic;
3 leaves of lavrushka;
1 large spoon of black ground pepper;
5 pieces of allspice;
2 large spoons of salt.

The preparation period is 12 hours for preparation, 3 hours for boiling and 12 hours for cooking.

Calorie content - 345 kcal.

Let's start cooking brawn in a bottle at home:

To begin with, we prepare the head, it needs to be singeed, cleaned and washed well;
Next, cut with an ax into small pieces, take out the eyeballs;
We spread the pieces in cold water and leave for 12 hours so that blood comes out of them;
After that, rinse and clean well;
Wash pork meat over cold water and cut into medium pieces;
We spread the pieces of the head and meat in a container, fill it with water and put it on the fire to boil;
Be sure to remove the foam during the cooking process and add water when it boils;
After about an hour, reduce the heat, add salt and cover with a lid. Leave to boil for another 2 hours;
15 minutes before the end of cooking, allspice and bay leaf are added to the broth;
As soon as the head and meat are ready, we take out all the pieces from the broth and leave to cool;
The broth must be filtered through gauze material, which folds several times;
Pour the strained broth into a separate pan;
Garlic is peeled and rubbed on a fine grater;
Add mashed garlic to the broth and bring to a boil;
We separate the meat from the bones, cut it into small pieces;
Add salt, pepper to the meat and stir well;
We prepare a plastic bottle, cut off the neck;
We put a package or cling film in the bottle over its entire area;
Next, put the meat in a bottle and pour the broth;
Then we remove the bottle in the refrigerator and leave for 6 hours;
After that, saltison can be cut into pieces and served.

it is better to cook the head for a long time - 5-6 hours. During this period, the meat will become soft and will be easily separated from the bones;
it is better to cut off the skin, it is very tough and can spoil the taste of the brawn;
be sure to use various seasonings and fragrant herbs, they will add flavor to the brawn and make it tasty;
natural pork stomachs are best for filling, but if they are not available, then plastic bags or a plastic bottle can be used.

Cooking brawn from a pig's head at home is a rather lengthy process that requires a lot of work. But the result is worth it. If you do everything right and follow the cooking recipe, then in the end you can get an excellent snack that everyone will like! So, if you want to diversify your table, then brawn will come in handy.

Few people know that many different and delicious dishes can be prepared from all parts of a pig carcass. Basically, preference is given to meat and bacon, and the rest of the parts are reluctantly sorted out by buyers and then only by connoisseurs. It would seem that you can cook from the head of a pig?

The head of many is intimidating, and it is not clear how it can be entered into a dish or cooked separately. But many dishes are made from the head of a pig, such as stew, brawn, jelly, sausage, soup, roll, snacks. Below are a few of them.

stuffed pig head

Ingredients:

head - 1.5 kg;
ear - 1 piece;
beef brains - 250 g;
laurel leaf - 2 pieces;
garlic - 1 head;
onion - 1 head;
low-fat cream - 50 ml;
egg - 1 piece;
melted butter - 50 g;
mustard, salt, pepper.

Cooking:

Wash your head and ear well, let it dry and remove the bristles;
Scrape off the skin and remove the eyes;
Soak your head in cool water for three hours;
Then, after the time has elapsed, put the head in a container and pour water;
Cook over low heat until boiling, then add salt, parsley, onion and garlic;
After 60 minutes, remove the head from the pan and let cool;
Boil the ear in the same way until the cartilage softens;
Put the brains into boiling salted water and let them boil;
As soon as they boil, remove from the water and cool slightly;
Clean the brains from the film and cut into pieces;
Next, beat the egg with cream and add salt and pepper to taste;
Dip the pieces of brains into the resulting "batter" and fry in hot oil until golden brown. Let cool;
We take out the insides from the head and carefully remove the bones;
We cut the tongue into plates, ears-straws;
We spread the filling on the bottom of the head, fill it with brains from above and sew up the cuts;
We put the head on a sheet greased with oil, grease the head with honey mixed with mustard, cover with foil and put in the oven for a quarter of an hour;
7 minutes before the head is ready, put the brains on the sheet (if any);
Serve the dish in any form. You can eat both hot and cold.

Aspic

Ingredients:

pig's head - 1 piece;
onions - 2 heads;
black pepper, lavrushka, salt;
garlic - a few cloves.

Cooking:

Cut the head into several parts, cut out the eyes, singe the bristles and rinse well with water;
Soak the meat in water with salt, changing the water, until the water is clear and all the blood comes out;
Put separately cut cheeks in a container, cover with onion peel, add water and cook for several hours, depending on the size of the cheeks;
We put the other parts of the head in the next container, add the onion and boil for 5 hours;
After the meat boils, salt to taste, add pepper and a quarter of an hour before the end of cooking lavrushka;
Salt the boiled cheeks, smear with chopped garlic and a mixture of peppers;
Leave them to cool in a cool place. After the meat for the jelly is cooked, take it out and disassemble it;
Put it in bowls, pour the broth on it and take it to the refrigerator;
Cheeks are served separately as an independent dish or with jelly.

Stew

Ingredients:

head - 2.5 kg;
salt - 30 g;
lavrushka - 2 pieces;
peppercorns - 5 pieces;
ground pepper - 3 g;
onion - 1 piece;
garlic - 2 cloves;
water.

Cooking:

Peel the pork head well, cut into several pieces, cut out the eyes and soak in water for half an hour;
Next, we transfer the head to the dishes, where it will be boiled and pour water;
When the water boils, do not reduce the fire, but cook for 8 minutes;
Then we take out the head and wash it under water;
Again we lay our head in a container prepared for cooking, add onion, pour water and cook for 2 hours after the water boils;
We take out the onion 60 minutes before the end of the process;
We put pepper, lavrushka and salt;
After the allotted time, we take out the meat, put the bones separately, strain the broth through a sieve and let it cool;
We carefully separate the meat from the veins and bones;
Then we cut the meat and skin finely or divide into small pieces with the help of fingers;
We put everything in a deep container, three garlic, sprinkle with pepper and mix thoroughly;
We lay out the resulting mass in jars of any volume and pour broth on top so that it does not completely reach the top;
We put the jars on the bottom of the pan, again fill them with water to the neck and sterilize for half an hour in boiling water;
Next, we take out the jars and roll them up with sterilized lids. The stew is ready.

The head is probably the cheapest part of a pork carcass. But by no means the most worthless, because it includes such delicacies as tongue, piglet, ears. Feel free to take a whole pork head in the market, and we will tell you and show you in step-by-step photos how to cut it correctly so that you have a lot of delicious dishes at an economical price on your table.

In addition, thanks to this article, you will learn what to cook from the pig's head, and specifically from each part of it. And then you will no longer pass by on the market such a product that is so beneficial for the family budget and attractive for the stomach.

So, you have acquired a pig's head. Her appearance is often not at all appetizing, even repulsive. Don't be alarmed, it's the pink muzzles of young piglets that are advertised on the Internet, but in reality, pig heads are rather untidy. The most important thing is that the meat is fresh, the bristles on it are carefully scorched, and blue stamps are affixed to the skin.

If you are going to freeze any part of the pork, then washing it at this stage is not advisable. But cleaning with a metal sponge for dishes does not hurt at all. Doesn't everything rub off? Do not worry, after cutting the head, a piece can be soaked for several hours, after which the washing process will go much easier. This is especially true of the ears and patch, which it is desirable to incise in order to thoroughly clean the internal holes from dirt.

The first step in cutting will be cutting off the ears. Put them aside, you will need them to cook with porridge or potatoes, make brawn or traditional jelly, or the original one.

Cut off the flesh of the cheeks on both sides. These pieces with bacon and tender meat are perfect for cooking roasts, minced meat and cutlets, homemade sausages and.

The pulp from the forehead can be used in dishes where pork with sebaceous streaks is needed: it can be gravy, cereals, vegetables, meatballs, and, of course,.

Now, turning the pig's head over, from the hole where the neck and chin used to be, you can get the tongue. This is a delicious delicacy, from which they make aspic, salads, as well as other baked, fried and stewed dishes.

Please note that you will take out of your head not only the language itself, but also the near-lingual part. It should be cut off, it will go to the preparation of minced meat and aspic.

Starting from the corners of the mouth and continuing to draw a line along the cheeks, we cut to make it easier to divide the head into two parts.

We separate the lower jaw from the head, opening the mouth wide with our hands, if necessary, cutting the meat fibers on the sides.

The lower jaw is also edible, but not all.

We cut off bone plates with pieces of meat (they will make an excellent broth for soup), gums (for minced meat), and we throw out the teeth themselves.

It's the pig's turn. Carefully separate it from the nasal bone with a knife. This is the most tender meat from all over the pig's head. You can make any meat dish out of it, but many people prefer to simply boil it with spices, since the piglet is incredibly tasty on its own.

The remains of the skull can be put in a large saucepan and immediately boiled for subsequent cooking of jelly or brawn. And if you wish, you can cut it into three parts, separating the nose and splitting the skull in half. These shares are used all in the same dishes.

If you still decide to split the skull, you can take out the brains and cook them separately; in some countries, such dishes are a special delicacy.

As you can see, carving a pig's head is not at all difficult, but there is an opportunity to cook a lot of delicious meat dishes for the family at a completely bargain price.

Pork head is rarely considered a serious culinary product. It is customary to cook jelly from it, and a good aspic is obtained from the tongue. But that's not all. It turns out that you can make very tasty pressed meat from a pig's head.

Everything ingenious is simple

Recently, the daily menu of any family is increasingly "attacked" by sausages. They have become a real attribute of a quick breakfast or a light dinner. This significantly reduces the cooking time, but does not give the pleasure that is felt after eating food prepared by oneself. And to do this is not so difficult. Take, for example, a pig's head. From it you can cook not only jelly, but also something interesting. There is a great recipe that makes it easy to make unusual pressed pork head meat. To do this, you need a pork head, garlic, onion, ground pepper, carrots, spices and water.

You need to prepare as follows:

Wash the pork head, cut into two parts lengthwise and put in a wide pan.
Pour the product with water and immediately put to boil for 4 hours.
After that, remove both halves from the pan, lay them out on the table and completely free them from the bones.
Then spread gauze on the table, lay one piece on it skin down and season it with spices.
Randomly chop the onion, carrot and garlic. Mix the products and spread the resulting mass over the first piece of the head.
Cover the whole structure with the second piece and wrap the resulting roll very tightly in gauze.
Set oppression from above and leave the product in this position for one day.

Pressed pork head meat prepared in this way is very tasty, juicy and aromatic.

A well-known product

In cooking, there are many dishes that are prepared in this way. Take, for example, brawn. By and large, it is the same pressed meat from a pig's head, designed in the form of a sausage. To prepare it at home, you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of lumpy pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest (for lovers ).

Preparing brawn is quite simple:

Boil a piece of pork and head with roots for 5 hours. Half an hour before the end of cooking, throw bay leaves and salt into the pan.
Lay out the finished product on a cutting table, free from existing bones and cut everything into small pieces.
Now the chopped meat must be boiled again together with onions and lemon zest. This will take approximately 1 hour.
Combine the boiled pieces with the rest of the ingredients and mix well. After putting everything on gauze, tightly twist it into a roll, tie it with twine, put it under arbitrary oppression and send it to the refrigerator for several hours.

Ready-made pressed meat from the pig's head should be served on the table, after cutting into pieces and sprinkled with plenty of herbs.

To cook pressed meat, you can use not only pork heads, but also legs. For variety, you can also add the meat of any bird. For the standard version with pork, you will need the ingredients:

2.5 kilograms of pork legs;
2 carrots;
1 potato;
3 bay leaves;
5 sprigs of cloves;
a tablespoon of peppercorns;
2 onions;
5 cloves of garlic;
salt;
a few stalks of dill;
2 tablespoons of gelatin powder;
1 tablespoon of honey;
a couple of juniper twigs and 10 berries of this plant.

Work begins with the most important:

Rinse, clean and dry with a paper towel.
Then grease them with honey and let them lie down for 15 minutes.
Fold the legs tightly in a saucepan, pour water and, slowly, bring to a boil.
Remove the foam from the broth, and then pour in the chopped vegetables and the rest of the ingredients. In this composition, cook the legs for at least 3 hours.
After that, remove the skin from the legs and cut off the meat.
Cover the prepared form with pieces of leather.
Grind the meat, mix with gelatin and put on top of the skin in a mold. Make several such layers. From above, again cover everything with skin.
Close the form, place a load on it and leave it in this position for a whole day.

It turns out very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, pouring sour cream sauce with dill. But everyone can decide for himself what to eat such yummy.

Appliances in everyday life

More and more appliances come to the aid of housewives in the kitchen. Designers are developing new devices that can facilitate work in the kitchen. One of these mechanisms is the ham. It makes cooking so much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make with this device. It is not necessary to take the head. For cooking, you can use the following ingredients: carrots, spices, sweet peppers and 2 eggs.

Everything is prepared in two stages:

Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are slightly marinated.
Add the rest of the ingredients and mix everything again.
Line the ham with foil and put the prepared mixture into it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes, and pour a glass of plain water into the pan. Put the structure in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served on the table. Such a fragrant meat product can be put on bread in the form of a sandwich or served in a plate with a vegetable side dish.

Rich choice

Any hostess herself can decide how to make pressed meat. It all depends on the availability of food and auxiliary equipment in the kitchen. If there is no standard ham at hand, then the meat can always be cooked in ordinary cling film. The recipe is better to take easier. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onion (if desired).

The dish is prepared in the usual way:

Cut the meat into large pieces and place in a bowl. Then fill it with water and put on fire. During cooking, add salt, onion and pepper.
At this time, dilute the gelatin with cold water and set aside to swell.
Remove the cooked meat from the hot broth to a separate plate and let it cool. Then carefully disassemble each piece into fibers. Add minced garlic to meat.
Dilute the prepared gelatin with a little hot broth.
Moisten a baking dish with water and line the inside with cling film.
Pour a little gelatin on the bottom, and put a piece of meat with garlic on top. Then lay out in the same order until all the products run out. There must be gelatin on top.
Wrap the resulting mixture with the edges of the film, and put a load on top. Put this design in the refrigerator for 10-12 hours.

On the table, meat should be served abundantly sprinkled with herbs.