Jellied jelly from pork head

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   The ears of the pig's head must be cut off and the head cut across so that the skull remains intact. Rinse your hair thoroughly with cold water.

2. STEP 2

   

   Choose a larger pan with a thick bottom. Let it cook for 5 hours, constantly removing foam and fat. Add salt to the water. There is no need to add water during cooking, as the jellied meat will not take on a jelly form.

3. STEP 3

   

   When the meat is cooked, remove the parts of the pork head from the pan, let it cool a little and remove the bones, brain, and skin. The broth needs to be strained.

4. STEP 4

   

   Combine the cleaned meat and broth, mix, add bay leaf, finely chopped garlic and put it back on low heat. Cook for another 20 minutes.

5. STEP 5

   

   The resulting broth with pieces of meat can be poured into original molds and refrigerated for 2-3 hours.

6. STEP 6

   

   The jellied meat is ready! It will be a wonderful decoration for the holiday table. Bon appetit!!!

Comments on the recipe

Irina

18.12.2023

5

I would like to clarify: the pig's head weighed 3.1 kg, 2.5 liters of water were added. Make sure that the water is 2-3 cm higher from the head parts when cooking. Salt 1.5-2 tbsp.

leno4ka

18.12.2023

5

I think this is not so important, but you forgot the black pepper and carrots))