Saltison from pork head in stomach

Step-by-step preparation

Cooking time: 1 day 12 hr

1. STEP 1

   

   How to make saltison from a pork head in the stomach at home? Prepare all the necessary ingredients. Chop the pork head into pieces and soak in cold water overnight.

2. STEP 2

   

   Take pork belly. I bought it frozen at a meat processing plant store, and when it defrosted, I discovered that it had been cut, apparently they weren’t going to stuff it! Well, we’ll sew it up later!

3. STEP 3

   

   Rinse the pork stomach thoroughly in running water and also soak in water overnight.

4. STEP 4

   

   In the morning, rinse the pieces of pork head well in several waters and peel.

5. STEP 5

   

   Place the pieces of pork head in a suitable size pan, cover with cold water and cook for 6 hours.

6. STEP 6

   

   Don’t forget to skim off any foam that forms with a slotted spoon.

7. STEP 7

   

   Rinse the stomach and remove the layer of mucus from it. I simply lifted the layer of mucus from the edge and slowly pulled, trying not to tear it. The process is somewhat reminiscent of cutting hides.

8. STEP 8

   

   The photo shows that there is a piece of mucous membrane left; I have already cleaned everything else.

9. STEP 9

   

   This is what a cleaned pork stomach looks like.

10. STEP 10

    

    Place the stomach in a bowl, cover with water, add vinegar and bay leaf. Leave to marinate in a cool place - we won't need it just yet. This process will get rid of the characteristic stomach odor.

11. STEP 11

    

    2-3 hours before the meat is ready, add peeled carrots and onions (whole), bay leaf and peppercorns to the pan with pieces of pork head.

12. STEP 12

    

    Add salt (a lot) - you need to add a little salt so that the boiled meat is not bland.

13. STEP 13

    

    After 6 hours the meat is ready!

14. STEP 14

    

    Remove the meat from the pan and leave to cool.

15. STEP 15

    

    When the pork is ready to cool, separate the meat from the bones.

16. STEP 16

    

    Cut the meat and lard separated from the bones and skin into medium pieces. The photo shows pieces of boiled meat, lard and pork ear

17. STEP 17

    

    That's how much filling we got!

18. STEP 18

    

    For the next step we need garlic and pickled stomach

19. STEP 19

    

    Turn the stomach inside out - the layer on which there was mucus is on top, and the layer with fat is inward. Sew up the stomach, leaving only an opening for the filling. Peel the garlic and pass it through a press.

20. STEP 20

    

    Add garlic, passed through a press, and ground black pepper to the chopped meat and lard. Stir.

21. STEP 21

    

    Fill the pork stomach with the filling, but not tightly - it shrinks during cooking and may tear.

22. STEP 22

    

    Sew up the last hole.

23. STEP 23

    

    Place the pork stomach on a baking sheet and place in the oven preheated to 180C for about 1.5 hours. The times are approximate, use your equipment as a guide. Read about the operation of ovens in a separate article at the end of the recipe.

24. STEP 24

    

    After the specified time, remove the baking sheet - you can see that the stomach has significantly decreased in size

25. STEP 25

    

    Place the stuffed pork stomach under a press and leave in a cool place overnight. I took it to the balcony.

26. STEP 26

    

    In the morning, cut into pieces and enjoy. This is a very high-calorie product - don’t get too carried away. But how delicious it is! Bon appetit!

Comments on the recipe

NashaDasha

08.12.2023

4.5

I know the recipe for pork head brawn. Great snack!

olgay198108

08.12.2023

4.5

Nastyush)) What a great guy you are!!!! This is the dish)) Of course, it’s worth tinkering around with it, but the result... I myself really love brawn. And if it also... In general, the bomb)

Natusik

08.12.2023

4.9

Nastyushka, you are a HEROINE!!! I probably won’t dare to attempt such a feat... Well, cool recipe, very tasty!!! But how much fuss!

Tatiana

08.12.2023

4.5

I agree with Natasha, this is a feat!! And the recipe is useful: in difficult times, many people cooked from pig heads, but something simple. But here it’s both tasty and attractive in appearance.

Natalia

08.12.2023

5

I agree with the girls - it's a lot of fuss, but it's worth it - the saltisson really turns out great!

ElenaMazur

08.12.2023

4.6

I like to stuff the stomach with raw liver (lung, heart, liver), boil it in a little water, and then put it in the oven! I immediately remember my grandmother...... Thanks to the author!