I want to introduce you to such a delicacy as pork snouts. They are very reminiscent of tongue meat in their taste. They don't have fat on them. In the context, even in structure, they look like a tongue. The patch is covered with skin, which can be easily removed. What can be cooked from pork patches? You can make a lot of delicious dishes out of them. Piglets have gelling properties, you can make excellent transparent jelly or aspic from them without using gelatin in the recipe. And if you suddenly see pig snouts on sale, do not pass by!

To prepare jelly from pork snouts you will need:

pork snouts - 2 kg;

onion - 1 pc.;

carrots - 1 pc.;

garlic - 8-12 cloves;

allspice - 6 pcs.;

salt - to taste.

Piglets are covered with thin skin. When preparing them for sale, the skin is removed, but due to carelessness in some places it remains, we remove it.

Pour pork snouts with cold water, bring to a boil, drain the water, pour three liters of clean cold water. We bring to a boil. If you want the jelly to be transparent, do not let the jelly boil. Watch it boil. It should be cooked on the smallest fire. The jelly does not boil, it mellows. Cook for approximately 5 hours.

We clean the onions and carrots, 1 hour before the end of cooking we send them to the jelly along with pepper and salt.

We clean the garlic, we have very small cloves, we used 12 pieces.

From the finished broth we take out the pork snouts and cut them.

I want to show the pork snout in the context.

Arrange the cut meat on plates. You can decorate with carrots or herbs, but our guys don’t like it.

We pour the broth. And one more little tip. To make the jelly tasty when you try it, add salt so that the broth is just a little salty.

When the jelly in the plates has cooled, put it in the refrigerator. From this portion, we got 5 plates of jellied meat.

The photo shows a piece of our jelly from pork snouts, it is clean, transparent and tasty.

Bon appetit!

what can be cooked from pork snouts

1. Boil a medium-sized piglet in water with the addition of carrots, celery, onions, garlic, peppers and juniper berries. The tart aroma of berries will bring a noble touch to the dish. Cook until cooked, which is quite simple to check by piercing the meat with a toothpick.
   Serve with a sauce that gives the dish a special piquancy, and / or with oven-roasted vegetables flavored with thyme and rosemary.

   For the sauce, cook caramel from 1 tbsp. l. sugar, fry in it coarsely chopped and pre-boiled (possible with a penny) 1 carrot and # 189; celery root, 3 garlic cloves, add 1 tbsp. l. tomato paste, pour all 0.5 liters of red wine and boil until thick. Then dilute the mass with a liter of demi-glace broth (highly concentrated) and again boil to the desired density. Add salt, pepper, a spoonful of honey and a sprig of rosemary, as well as 5-6 juniper berries (dried ones are sold in the markets and specialized grocery stores).

   P.S. An old Latvian belief says that the one who eats the tongue of a pig will not reach into his pocket for a word, and the lover of eating pig ears is provided with a good ear.

   However, the most honorable role is given to the pig snout. Our ancestors believed that tillers must eat it, so that plowing would be arguable, and children, in order to quickly master the art of writing. The logic of the latter is beyond the understanding of modern man, but the patch does not become less tasty from this.

2. Barbecue at home
   One of the most delicious recipes. We take pork (preferably the neck - there is the most tender meat and moderately fat or ribs). Cut into pieces the size of 2 matchboxes. We marinate (salt, black pepper, onion passed through a meat grinder, for lovers - cilantro. In no case - vinegar !! We leave all this in a saucepan in the refrigerator (not in the freezer) for - for a day.
   We heat up a large frying pan (the frying pan should be "more meat" 2-3 times, no less!).
   Pour a little vegetable oil, pour the meat. Fry the meat until half cooked, but not for long (marinated meat is enough - 15 minutes over high heat while stirring).
   While the meat is fried, we cook vegetables: a few small red tomatoes, several halves of bell peppers, onions cut in halves, eggplants cut into large cubes, 2-3 pods of hot red pepper. Salt everything to taste, but do not pepper.
   Then we place the pieces in the pan evenly and lay out the vegetables. Vegetables are lightly crushed and salted. When after another 20 minutes the vegetables are fried (all over high heat), you can press them down again to let the juice in and cover for 10 minutes. Just try not to press the hot pepper, otherwise it will be very hot later.
   Serve directly in a frying pan with lush pita bread. The greatest pleasure is to soak liquid and softened delicious vegetables with pita bread.
   No garnish required, but can be served with mashed potatoes or boiled potatoes
   Bon appetit!
3. Ingredients for "Piglet Casserole"
   Potatoes (cooked "in uniform")
   Sausages (the more the better)
   Onion
   Vegetable oil
   Salt
   Seasoning
   Recipe "Casole from ... Piglets"
   Potatoes cooked "in uniform", peel and grate on a coarse grater.

   Sausages cut into "piglets" and fry in vegetable oil.

The most accessible part of the pork carcass is the head, but you should not treat it with disdain. Knowing how to properly cut a pork head, you can cook a variety of dishes from it. Particularly valued are such parts of it as the snout, cheeks, tongue and ears. Some housewives also use the brain of a pig to prepare delicacies. The rules for cutting and cooking pork head recipes will be presented in this article.

The process of cutting a pig's head (step by step instructions)

So, at your disposal is not the most appetizing-looking pork head. The appearance of this part of the carcass is not very attractive, but this is not the main thing. It is important that the meat is fresh and the bristles are well singed. It is not recommended to wash your hair so that the product retains freshness longer, but it is desirable to clean it. Do this with a stiff brush or metal mesh for cleaning dishes, scraping off dirt from each area.

Particular care should be taken to treat the inside of the auricles and the nasal passages of the snout, as a lot of dirt usually accumulates there. To get there, you have to make small incisions. If the dirt is poorly wiped off, it’s not scary - then, before cooking, the meat is soaked, making the cleaning process much easier.

Instructions for cutting a pig's head in steps:

1. First, the ears are separated with a sharp knife.
2. At the second stage, the pulp of the cheeks is carefully cut off, moving towards the patch.
3. Separate the meat from the frontal part.
4. Cut off the pulp from the chin.
5. We remove the tongue from the hole formed in the chin area.
6. We cut off the near-lingual part from the tongue (it is used to prepare jellied meat or added to minced meat).
7. Now you need to divide the head into 2 parts - lower and upper, cutting the area connecting the jaws with a knife.
8. We cut off a patch from the top of the head - this is a real delicacy.
9. We separate the jaws - they are thrown away.
10. The remaining parts of the head - bones with meat are divided into fragments (they are useful for cooking first courses).
11. Splitting the upper part of the head, the brain is removed - it can be used to make pate.

Pig Head Recipes

All parts of the pig's head are successfully used in cooking. Dishes made from pig ears, patches, cheeks and tongue are especially popular. Let's take a look at some interesting recipes to include in your cookbook.

Pork cheeks in the oven

Ingredients:

• cheeks - 1 kg;
• onion peel - 70-100 g;
• salt - 1 tablespoon;
• ground black pepper - to taste;
• peppercorns (allspice and black) - 3-4 pieces each.
• 3-4 garlic cloves;
• laurel leaf;
• vegetable oil - 20 ml.

Soak pork cheeks in cold water for 2 hours, carefully clean them with a brush. We put a pot with 2 liters of water on the stove, add salt, onion peel, bring to a boil. After boiling, put the cheeks in the pan, add spices - bay leaf, peppercorns.

You need to cook the meat for about an hour, almost until tender. At the end of the cooking process, the cheeks are removed from the pan, allowed to cool slightly. Meanwhile, chop the garlic, mix it with ground pepper and a little salt and oil. The meat is rubbed with this mixture, placed in a baking dish and sent to the oven for 20-30 minutes, heating it to 180 degrees.

Piglets with vegetables in sour cream sauce

Ingredients:

• pork patches - 800 g;
• onion heads - 3;
• zucchini - 1 fruit;
• medium-fat sour cream - a glass;
• bay leaf - 2 pcs.;
• salt to taste;
• allspice in the form of peas - 6 pcs.;
• ground black pepper - 0.5 tsp;
• vegetable oil - 20 ml.

First, the patches should be soaked and cleaned well. Then they are cut into 2 parts and sent to a pot of water to boil. After boiling, the first broth is drained, and cooking is continued in clean water. Salt is added to it (an incomplete tablespoon per liter), peppercorns, a leaf of laurel. Pork snouts are boiled for one and a half hours until soft.

Ready patches are thrown into a colander, leaving a little broth, let them drain and cool, and then cut into pieces. Heat the oil in a frying pan, send the onion sliced ​​\u200b\u200bin half rings there. When it changes color to golden, add zucchini cut into large cubes. After frying the vegetables, put the patches in the pan, lightly brown them. Now you can add sour cream, salt to taste, ground pepper. If you want to make the gravy more liquid, you should add a little broth in which the piglets were cooked. Cover the pan with a lid and simmer the contents over low heat for 10 minutes.

Advice. As a side dish, this dish can be served with baked or boiled potatoes or rice.

brain salad

Pork brains are an offal widely used in cooking. You can make a delicious salad out of it.

Ingredients:

• pork brains - 600 g;
• salt, bay leaf, peppercorns (for cooking);
• 4 eggs;
• bulb - 1;
• fresh cucumber - 1;
• mayonnaise - 2 tbsp. l.;
• mustard - 1 tsp;
• lemon juice - 10 ml.

We send the brain to boil in salted water with the addition of salt and spices. After boiling, reduce the fire to medium, wait 10-15 minutes, after which we remove the offal from the broth and cool. We cut the brains into a medium cube. Boil the eggs, grind in a convenient way. Cucumber cut into small pieces of oblong shape. We clean the onion, chop it into quarters of rings, pour lemon juice. Marinate onion slices for 15 minutes. In a salad bowl, mix the brains, cucumber, eggs and onions, after draining the marinade. Season the dish with mayonnaise and mustard, decorate with green onions.

Advice. For decoration, the finished salad is crushed with chopped green onions.

Do not ignore the pig's head, all its parts, except for the jaws, can be used in cooking, the main thing is to cut it correctly. There is a lot of cartilage in this part of the carcass, which is suitable for boiling jelly and preparing brawn, and the tongue, brains and cheeks are considered a delicacy.

There are products that, even with great effort, are almost impossible to spoil. For example, pork.

Each housewife has her own secrets of preparing a hearty lunch or dinner from this meat: pork is baked, boiled, stewed, grilled. Pork is stuffed with vegetables and cooked with fruits.

With this meat, you can safely experiment and come up with your own original recipes. Various seasonings, marinades and sauces allow you to do this. The easiest and fastest is to marinate a piece of loin in soy sauce with spices without salt and bake in foil. Voila - and the table is set. Soups on smoked brisket, grilled ribs, neck chops will be loved by the whole family.

It is worth going into a good butcher shop - and the eyes run wide from abundance: ham, ribs, loin, brisket, shoulder blade ... And what ready-made masterpieces the butcher presents us with: sausages, bacon, boiled pork and ham, fragrant knuckle ...

If you can’t decide on a piece, then just ask a professional to choose what you need for the intended dish.

And one more secret: when cooking pork on your own, be sure to make sure that the juice that stands out is transparent, and the meat is well fried or stewed: pork does not tolerate half-cooked!

Finnish baked neck

Pork neck 1.5–2 kg

2 red onions

1 glass of berries (lingonberries, cranberries)

2 tbsp. spoons of honey

Olive oil

Salt pepper

How to cook

Rinse the pork piece, pat dry with paper towels. Cut into slices about 1.5 cm thick, without cutting to the base of the piece 2 cm.

Salt and pepper the meat.

Mash the berries, add honey and stuff the meat between the slices.

Cut the onion into rings, cover the pork with them.

Tie the meat with a harsh thread and coat with oil.

Put in a baking dish, cover with foil, bake for 1 hour at a temperature of 200 degrees.

After 1 hour, remove the foil from the mold, reduce the temperature to 180 degrees and bake for another 30 minutes until a crust appears.

Serve, cutting into portioned slices, pouring over the sauce.

Bon appetit!

Roll with herbs and cheese

1–1.5 kg pork tenderloin

1 red bell pepper

Bunch of basil, parsley, thyme

Handful of shelled pistachios

2 garlic cloves

1 sprig rosemary

150 g grated cheese

50 g sun-dried tomatoes (can be replaced with canned in oil, after draining it)

Olive oil

Salt pepper

1 bottle of light beer

2 tbsp. tablespoons Dijon mustard

1 st. honey spoon

peppercorns

How to cook

Cut the washed and dried piece of meat into a layer, cover with cling film and beat off.

Cut the pepper into small cubes; chop sun-dried tomatoes, pistachios, garlic, basil, parsley and thyme.

Salt the layer of meat, pepper, sprinkle with cheese.

Put chopped vegetables, nuts and herbs on the cheese. Roll up the meat and leave for 10 minutes. Pull the roll with a harsh thread.

Prepare the sauce: mix beer, honey and mustard, add rosemary leaves and peppercorns.

Put the roll in a mold, pour over the sauce and bake at a temperature of 200 degrees for 1.5–2 hours, periodically pouring over the juice and sauce that stand out.

Bon appetit!

Pork medallions with garlic sauce

700 g pork tenderloin, cut into medallions

Olive oil

Freshly ground black pepper

Head (whole) garlic

250 ml milk

40 g butter

How to cook

Prepare the sauce: in a saucepan over low heat, boil the garlic in milk until the garlic softens (about 30 minutes, adding milk instead of boiled). Season with salt and pepper, beat in a blender, set aside.

Pour olive oil into a frying pan, heat it up strongly and fry the medallions on both sides until golden brown, put on warmed plates.

In the same pan where the meat was cooked, heat the sauce, adding butter.

Serve the medallions with a generous drizzle of sauce.

Bon appetit!

Pork Chops in Balsamic Vinegar

4 bone-in pork chops

3 art. tablespoons Dijon mustard

120 ml dry white wine

1 garlic clove

Several sprigs of sage

2 tbsp. spoons of olive oil

4 tbsp. tablespoons dark balsamic vinegar

handful of flour

Pepper, salt

How to cook

Coat prepared chops with mustard, sprinkle with flour, set aside.

Chop the sage and garlic, fry for 1 minute in a mixture of olive oil and butter.

Add chops to the pan, fry on both sides.

Pour in the wine, let the wine soak in and evaporate.

Before the end of cooking, pour the meat with vinegar.

Serve with vegetables sprinkled with herbs.

Bon appetit!

Spaghetti with bacon

1 pack of spaghetti (400 g)

150 g smoked bacon

4 tomatoes

1 bulb

4 tbsp. tablespoons of grated parmesan

Pinch of ground cayenne pepper

Olive oil

Salt, freshly ground black pepper

How to cook

Cut the bacon into cubes, fry in olive oil, add chopped onion, brown.

Boil spaghetti in salted water until tender.

Peel the tomatoes, remove the skin and seeds, chop and add to the bacon, season.

Drain pasta, mix with sauce, sprinkle with parmesan.

Bon appetit!

Onion soup

400 g pork ribs

50 g bacon

1 kg silver onion

2 garlic cloves

2 stalk celery

2 carrots

5 slices wheat bread

Olive oil

Salt pepper

How to cook

Coarsely chop the vegetables and 1 onion, boil together with the ribs.

Cut the rest of the onion into thin half rings.

Cut the bacon into cubes and fry in a saucepan in olive oil, gradually adding the onion.

Strain the meat broth, pour into a saucepan with bacon, cook for 1 hour.

Cut the meat off the ribs and add to the soup.

Toast the bread in a toaster, rub with garlic and serve with soup.

Bon appetit!

Pork knuckle

Knuckle 1–1.5 kg

coarse sea salt

4-5 bay leaves

Freshly ground black pepper

2 tbsp. spoons of honey

2 tbsp. spoons of mustard

2 tbsp. spoons of soy sauce

4 garlic cloves

1 bottle of beer

Olive oil

How to cook

Crush garlic with salt, pepper, garlic and bay leaf.

Add honey to the garlic paste, 2 tbsp. tablespoons of olive oil, mustard and soy sauce.

Make notches on the shank, fill them with marinade, spread the rest over the entire surface of the meat, leave for 30 minutes.

Put the meat in a deep pan, pour beer on the bottom and bake for 1.5 hours at a temperature of 250 degrees, then reduce the heat to 180 degrees and leave for another 30 minutes.

Serve the knuckle with stewed cabbage and fried potatoes.

Bon appetit!

Terrine in bacon

200 g bacon strips

500 g minced pork

300 g chicken liver

100 g canned champignons

1 bulb

4 garlic cloves

1 st. skate spoon

1 st. a spoonful of butter

Salt pepper

How to cook

Finely chop the onion and garlic and fry.

Finely chop the liver, herbs, add the fried onion and garlic and mix with minced meat, pepper, salt.

Add cognac and a slightly beaten egg to the minced meat. Gently stir in sliced ​​mushrooms.

Grease a baking dish with oil, line it across with strips of bacon so that the edges hang down. Tamp the minced meat in a form, cover with the ends of the bacon, avoiding gaps.

Fill a baking sheet with water, put the form with pate in it, cover the form with foil. Bake at 190 degrees for 1.5 hours.

After cooking, drain the excess fat and put the dish in the refrigerator overnight.

Bon appetit!

Rustic pie

300-400 g pork fillet (depending on the size of the mold)

150 g smoked brisket

1 pack of puff pastry

1 large onion

3 slices wheat bread

1 garlic clove

1 small sweet pepper

Small bunch of Provence herbs

Salt pepper

1 st. a spoonful of cognac

How to cook

Meat and brisket cut into small cubes.

Chop onion, herbs, pepper and garlic. Beat the egg lightly, crumble the bread.

Mix all ingredients, add cognac and egg, season with salt and pepper, refrigerate for 20 minutes.

Divide the dough into two parts, roll out according to the size of the form, taking into account the sides.

Grease the form with oil, lay the first layer of dough, make the sides. Prick the dough in several places with a fork.

Lay out and smooth the filling, cover with a second layer of dough, pinch the edges and grease the surface with an egg. Cover loosely with foil.

Bake for 40 minutes at 200 degrees, then reduce to 180 degrees and bake for another 1 hour.

Bon appetit!

Fillet in an omelette

1 long piece of pork tenderloin (about 500 g)

Marjoram, parsley, basil

50 ml medium fat cream

2 tbsp. tablespoons of wheat flour

Olive oil

A pinch of nutmeg

Salt pepper

How to cook

In a wide frying pan, heat the oil and fry the whole piece of meat until golden brown, salt and pepper.

Mix eggs, cream, chopped herbs in a bowl, season with nutmeg, salt and pepper.

Sift flour into egg mixture, stir.

Fry the omelette in the same pan where the meat was fried.

Put the omelette on a serving dish and carefully wrap it around a piece of meat, cut into portioned slices.

Serve with vegetables and herbs.

Bon appetit!