Pork head jellied meat

Jellied pork head - general principles of preparation

The head for jellied meat must be cut. It is not always possible to do this at home; it is more convenient to resolve this issue at the market with a butcher. Usually the fee for the procedure is symbolic. The brain is removed from the head

,
it won't be useful
.
It is also possible to extract the tongue
. Whether to put it in jellied meat or not is a personal matter. You can prepare various delicious salads based on the tongue.

The head parts are washed, placed in a pan, filled with water and boiled for about 3-5 hours.

.
Previously, it was believed that jellied meat should be cooked for at least 6 hours, but this is unnecessary. The foam that forms during boiling is removed. To keep the broth rich, do not add too much liquid. also do not allow the future jellied meat to actively boil
and evaporate.
Towards the end of cooking, spices
.

The boiled head is disassembled and the bones are removed. The pieces are placed in containers or bowls, garlic is added and poured with seasoned broth in which the ingredients for jellied meat were boiled. The dish is cooled until completely frozen, but not in the cold.

How to cook pork jellied meat with chicken

This version of a classic dish of Russian cuisine is useful in cases where the jelly is cooked only from a pig’s skull. After cutting, there is little meat left on the bones, so chicken legs are added to the jellied meat. It's profitable, convenient and very tasty.

Products:

• half a pork head (up to 3 kg);
• chicken legs - 3 large pieces;
• water;
• 1 onion;
• 4 cloves of garlic;
• salt;
• spices to taste.

Total cooking time is 11 hours. Calorie content – ​​360 kcal.

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Recipe step by step:

1. Pour the pork head in a saucepan with water. Bring to a boil over high heat. Cook for 3 minutes. The cloudy broth with foam is drained and the meat is washed.
2. The pork head is again filled with 5 cm of clean water. As soon as it boils, the fire is reduced to the lowest possible level. Boil the broth covered for 2 hours, remembering to remove the foam.
3. The legs are washed and thrown whole into the broth with the pork head.
4. Peel the onion, cut it in half, and throw it into the broth. Continue cooking in the same mode for another 4 hours.
5. About 20 minutes before the process is completed, the broth is salted and seasoned with spices (bay leaf, peppercorns).
6. Place the slightly cooled meat on a dish. Remove from bones and separate into fibers by hand. The skin from the chicken legs and the bones from the pig's skull are thrown away.
7. Garlic is peeled and finely chopped. Mix with meat.
8. Further processes are repeated: the meat is laid out in containers, poured with strained broth, and cooled.

The jellied meat is left to freeze for 4–5 hours. Serve garnished with parsley leaves.

Recipe 1: Classic pork head jellied meat

A basic recipe for jellied pig's head without adding other parts of the carcass, additional meat or gelatin. It mainly consists of cartilage, skins, and small pieces of meat, but this does not greatly affect the rich taste of pork and garlic.

Ingredients

1 head;

1 head of garlic;

3 bay leaves;

Salt pepper.

Preparation

1. We wash the parts of the head well, if necessary, scrape the skin with a knife.

2. Fill with water and cook for 2 minutes after boiling. Drain the broth and wash the pieces well again.

3. Fill the pork with clean water so that the liquid covers the food by a centimeter. Let it cook again. Remove the foam, turn off the heat and cook for 3 hours.

4. Add salt and cook for another half hour. Let cool.

5. We take out the meat, disassemble it into pulp, cartilage and bones.

6. Cut the edible parts with cartilage into pieces, add chopped garlic, mix and place in containers. Throw a bay leaf into each one. The more product you add, the meatier the jellied meat will be. The fewer pieces, the more jelly there will be.

7. Taste the broth, add more salt and pepper if necessary.

8. Fill the meat in containers with the prepared broth and send it to the cold to harden.

Cooking jellied pork knuckle

Jellied pork knuckle is a very satisfying and meaty dish. Together with the correct and beautiful presentation, it will become the main dish of the holiday table.

To prepare we will need:

1. pork knuckle 2pcs
2. 2 carrots
3. 2 onions
4. 1 head of garlic
5. salt and peppercorns to taste
6. 5pcs bay leaf

Pre-soak the meat for 1.5 hours in cold water. This will help soften the skin and remove any remaining blood. This will keep the broth clear.

Now you need to peel off the hard layer of skin with a knife.

Next, place the meat in a cooking pot.

Salt tends to suppress the gelling process. Therefore, you need to add it 20 minutes before it is ready.

Let it cook over very low heat. Add the remaining ingredients only after 4-5 hours. After adding vegetables, cook for another 2-3 hours.

The readiness of the broth is determined as follows: rub a drop between your fingers and, slowly spreading, pay attention to the viscousness. If the broth is well frozen and stretches, then the dish is ready.

Cool the finished meat, then separate it from the bone and chop it finely. Place meat and chopped vegetables on the bottom of the dish. Pour in pre-strained broth and decorate in any way you like! The cooking process is complete. Now the dish goes into the refrigerator for several hours until completely frozen. Bon appetit!

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Recipe 2: Jellied pork head “Twisted”

Many people like jellied meat not to consist of pieces, but to be a homogeneous, twisted mass, similar to sausage. It is often poured into plastic bottles, which are then cut and removed. The resulting round-shaped sausages are convenient to cut and use for sandwiches. But how to prepare such a dish?

Ingredients

1 head;

Preparation

1. Prepare and boil the pork head in the same way as described in the first recipe. Then let it cool and pick off the edible parts.

2. Grind the cartilage and pulp through a meat grinder along with the garlic.

3. Add the broth in which the head was cooked. We try not to scoop out fat. You should get a fairly thick mash.

4. Taste for salt, add pepper and other spices. Stir until completely dissolved.

5. Pour the twisted jellied meat into containers and you’re done!

How to cook jellied pork head and legs

Everyone prepares jellied meat differently. Some housewives prefer to use chicken meat. But in this case, for better hardening, gelatin usually has to be used. Others cook this dish from pork feet. How to prepare jellied meat, adhering to original Russian traditions? For this, take an additional pork head. You are guaranteed that the broth will harden into a strong jelly, and the abundance of meat will turn your dish into a delicacy for real gourmets.

Recipe for making pork jellied meat

Required Products:

• four pork legs;
• half a pork head;
• one carrot;
• two onions;
• five cloves of garlic;
• Bay leaf;
• one parsley root;
• black peppercorns;
• mustard;
• salt;
• horseradish.

How to cook jellied meat

1. Wash the pork legs and head thoroughly with a brush. If necessary, singe the hairs over the fire. The layer of fat on the head behind the ears is usually trimmed away.
2. Soak the meat pieces in cold water for five hours, changing it periodically. This is done to remove blood debris.
3. Place the prepared legs and head in a large saucepan and then fill with cold water, the level of which should be ten centimeters above the pieces.
4. Once on the fire, watch the boiling process to carefully remove the foam. Even if you successfully remove it, it is recommended to completely drain all the water, and then put it back on the boil, filling the pan with cold liquid and adding all the spices and seasonings (chopped onions, whole garlic, carrots and parsley root). This option will allow you to prepare jellied meat with a clearer broth.
5. After boiling, reduce the heat to low. There should be barely noticeable bubbling in the pan. Cover the lid, but not all the way.
6. During five to six hours of “simmering” the broth, approximately a third of the liquid will boil away. Do not add water under any circumstances. But how to cook jellied meat that consists of more than just meat? Then consider this at the first stage. You need to immediately pour plenty of water over raw meat.
7. Half an hour before the end of cooking, add bay leaf, pepper and salt.
8. Turn off the heat and let the mixture cool slightly.
9. When you begin the cutting step, remove the cooked meat into a large bowl. Using a knife, separate pieces of fat, bones and cartilage from the pulp. Many people like everything that is boiled in jellied meat, others prefer only meat. Therefore, do as you are used to.
10. Place the meat pieces in deep ramekins. You can decorate the dish by placing carved figures of carrots or green bell peppers under the meat. If the jellied meat has solidified well, the container can be turned upside down, on which there will be bright pieces.
11. Pour the broth into the molds. If you are afraid that the jellied meat will not harden (which is very doubtful), add prepared gelatin. By the way, it is thanks to the pork head that the broth turns out strong. So you don’t have to worry about unpleasant moments.
12. Place the dish in the refrigerator to harden. The next day the dish will be ready. Serve with horseradish and mustard. Knowing the secrets of how to cook jellied pork, you can cook it from any other meat.

Recipe 4: Jellied pork head and chicken

Chicken lovers or those who don’t have enough meat pieces in their jellied meat will certainly love this recipe. In addition, chicken legs are quite cheap and with the addition of chicken you can prepare a lot more dishes!

Ingredients

. ½ head;

3 chicken legs;

4 cloves of garlic;

1 onion;

Preparation

1. Fill the washed head with water, boil for a minute after boiling. Change the liquid and set it to cook.

2. 2 hours after boiling, add chicken legs and an onion cut in half; you can add a little salt to the broth. Cook until the chicken is done.

3. Cool, trim the meat, cut into small pieces.

4. Chop the garlic and add the meat. Mix well so that the chicken and pork are evenly distributed.

5. Bring the broth to taste, add salt and pepper.

6. Pour in the meat, cool and you're done!

Ingredients

Step-by-step recipe for making pork head jellied meat with photo

This is how the dish is prepared:

Wash the chopped head well and scrape it. Place the chopped parts of the head into a large container, add a whole onion and carrots cut into a couple of pieces.

Fill everything with cool water.

Place the container with the contents on the fire and boil, skim off the resulting foam, turn the heat to low, add peppercorns and a couple of bay leaves to the broth and cook the broth for five hours.

After the allotted time has passed, remove the pieces of meat from the broth, cool and separate the meat from the bone.

Throw away the vegetables that were cooked in the broth, and strain the broth itself and add salt if necessary.

Cut the meat and tongue into pieces and place in prepared bowls.

Strain the broth and boil with garlic.

Pour the broth into containers with meat, cool and place in the refrigerator for 12 hours. That's all, the delicious homemade pork head jellied meat is ready, don't forget to add mustard or horseradish to the dish!

Video recipe Jellied pig's head

How to cook jellied pork head

Everyone, without exception, loves cold things.
This dish can be cooked using different meats, but now we will tell you how to cook jellied meat from a pig's head. The dish will be rich, satisfying and very tasty! So, in order to cook cold according to this recipe you will need:

Ingredients: head – 4 kg; onion – 1 head; carrots – 1 piece; black allspice – 5 peas; bay leaf - 3 pieces; salt; garlic – 3 cloves; boiled egg, dill, pickled cucumber - for decoration.

This is how jellied meat is prepared:

1. Immediately wash your hair thoroughly, scrape it, wash it again and cut it into pieces.
2. Place the prepared meat pieces into a large container, pour in cold water, and let the meat soak for five hours. Change the water every hour.
3. When the meat is soaked, fill it with clean water and send it to the fire.
4. As soon as the contents boil, remove the foam that forms.
5. Drain the water again, rinse the meat pieces, and fill with clean water.
6. Boil the contents, now add the whole onion and simmer the broth over low heat with the lid closed for 6 hours.
7. After a couple of hours of cooking, you need to add peppers in the form of peas, carrots, and 10 minutes before the end of cooking, a bay leaf.
8. As soon as everything is ready, the meat needs to be taken out, cooled, and separated from the bone.
9. Place the meat pieces into bowls.
10. The broth should be strained.
11. Next, pour out some broth and dilute gelatin in it.
12. Boil the strained broth and combine with the gelatin mass.
13. In the bowls with meat, put a clove of garlic, half a boiled egg, a sprig of dill and a couple of cucumber circles. Pour the broth over all the beauty, cool and refrigerate overnight. That's all, you can invite everyone to the table for breakfast, let your household try and enjoy your new culinary masterpiece, believe me, they will simply be delighted with such jellied meat!

Enjoy your meal!

about half a pig's head, totaling about 4 kg

1 onion

1 carrot

5–7 peas black allspice

3–4 bay leaves

3 cloves of garlic

• For decoration

1 hard-boiled egg

Sprig of dill

1 pickled cucumber

Pork head jellied meat: recipe with photo

Now let’s prepare jellied pork ears. And to make our dish colorful and aesthetically pleasing, we’ll add slices of boiled carrots. By the way, according to this recipe you can cook jellied meat from the entire head of a pig.

Compound:

• 8 pcs. pig ears;
• 1-2 carrots;
• 1-2 onions;
• 4-5 laurel leaves;
• 1 tsp. black peppercorns;
• 4-5 cloves of garlic;
• greenery;
• 1 tbsp. l. table salt.

Preparation:

1. We wash the ears well and singe the fur, if any. To do this, hold your ears over the stove burner.
2. Peel the carrots, garlic cloves and onions.

3. Place the ears, carrots, garlic cloves and onions into the pan. Add salt and black peppercorns, as well as bay leaves.

4. Cook the broth. As soon as it starts to boil, skim off the foam. Cook for three hours on the lowest burner level.
5. Remove the finished pork ears and cool slightly.

6. Cut the ears into small strips.
7. Chop the carrots into beautiful circles and place them along the edge of the form for jellied meat. Place the meat in the center.

8. Strain the broth several times through cheesecloth and pour it into the mold. Place chopped sprigs of fresh herbs.

9. Cool the jellied meat and put it in the refrigerator. It usually takes three to four hours for it to completely harden.

Description

Jellied meat, who doesn’t know it! But it can be so different! For example, you can cook jellied meat from a pork head. Have you tried it? I highly recommend it! Delicious and delicious again! And very budget-friendly, which is also nice. By the way, my Ukrainian aunt’s favorite jellied meat. Try cooking!

PREPARATION:

I usually buy the head chopped. This time I prepared jellied meat from the upper quarter of the head (the one in the photo) + half of the same quarter (the one with the ear). As a result, I ended up with a tray of jellied meat + a little broth, which can easily be used to prepare any kind of aspic + cut lard, which can be used to fry potatoes and much more. But! I like the jellied meat to contain only meat and jelly, so I didn’t use cartilage and fat, and if you use them, the tray will be much larger. I wrote to ask you to imagine the price of the issue.

Before preparing jellied pork, you need to thoroughly wash the pork (especially the skin, wash it directly with a dishwashing brush) and, if necessary, singe or shave (yes, shave with a razor) the remaining stubble on the skin. If you have parts of your head with ears, then the ears need to be cut off and also washed very thoroughly and the hair removed (when you see it, you will understand).

I also cut off a large layer of fat “behind the ears,” but this is optional. You can cook with it too.

Pour the prepared meat with cold water and soak for 5–6 hours until the water stops turning red. Drain the water periodically (when it turns reddish). Usually it is enough to change 2-3 times. Place the head in a large saucepan, fill with cold water so that the meat is just covered. If it suddenly happens that the meat is packed very tightly, pour water 3–4 cm higher. Place the pan on the fire. Skim off the foam before boiling. It is highly advisable to drain the water after 2-3 minutes of boiling, rinse the meat, put it back in the pan and add a fresh portion of cold water. Changing the water gives a clearer broth and allows you to remove what is left unwashed. I usually do this, but this time I was lazy, but I highly recommend it. Add salt, add the onion and cook at HIGH! simmer slowly (almost undetectable) for 4–6 hours. Cook with or without a lid? According to the rules, jellied meat is cooked without a lid, so that there is no greasy aftertaste, but in reality, everyone cooks it in a way that is convenient for them. As a compromise, you can cook it halfway covered. If you wish, you can add onion peels to make the broth a more saturated color, but this is not for everybody. After 2-3 hours, add peppercorns and carrots, and 5-10 minutes before the end of cooking, bay leaf.

Once cooking is complete, let cool to lukewarm. Remove the meat and disassemble, removing everything unnecessary. Personally, I like it when there is only meat in the jellied meat, but you can also cut ears, a snout, cartilage, and fat into it... In general, it’s up to your taste and discretion.

Strain the broth through 4–6 layers of gauze.

Place the strained broth in the refrigerator until the fat hardens. At the same time, pour a little broth into a cup and also put it in the refrigerator to determine the gelatin. If the broth in the cup hardens, then gelatin is not needed, and if not, then, unfortunately, you cannot do without it... By the way, I don’t remember a single case when jellied meat from the head did not harden on its own. It not only freezes perfectly, but also turns out to be very strong and elastic. As my aunt says, he can jump on his own. Skim off any congealed fat.

Place the pan with the broth on the stove and bring to a boil again. Taste along the way and add salt if necessary. As I was taught, the broth should, of course, not be over-salted, but very well salted. Add garlic to the disassembled meat. I add finely chopped, but you can put it through a press or mash it. Add hot broth to the meat until it becomes a thin porridge.

Pour into the mold, smooth and let harden.

For all subsequent pours, use broth at room temperature to avoid melting the bottom layers. Pour a little broth over the meat layer and let it set. If desired, add a layer of finely chopped pickled cucumber. Pour in the broth and let it harden again.

Divide the hard-boiled egg into white and yolk. Cut the white into thin strips and mash the yolk. Pour a very small amount of broth onto the jelly layer and place chrysanthemum flowers on top. Pour in a small amount of broth. Don't pour too much broth! Otherwise the petals will float away. Place a little mashed yolk in the center of the flowers. Let it harden.

Pour broth on top and let it harden again. Garnish with dill sprigs. Before laying out, soak the branches in the broth. Pour a little more broth on top for an even, smooth surface and let it harden again. Serve with mustard or horseradish. There are fans who eat jellied meat with tkemali or adjika. Try it, maybe this is your option! Enjoy your meal!

We bring to your attention a recipe for making delicious homemade jellied meat from a pig's head.

It is better to take a head that is not very fatty, from a young pig. It is also advisable to immediately ask the butchers at the market to chop the head on the spot. They usually offer to do this themselves, since it is very difficult to do this at home.

Ingredients

• pork head
• 300 g onion
• 300 g carrots
• 1 teaspoon peppercorns
• 1 head garlic
• 2-3 bay leaves
• salt.

How to cut a pig's head

An unpleasant and most labor-intensive stage of the entire process of cooking jellied meat. It is the same for all recipes, so it would be logical to devote a separate section to this.

Procedure:

1. Cut out eyes and ears.
2. Make cuts in the ears, remove dirt from them, and singe the bristles with a torch.
3. Cut off both cheeks. The lard can be separated immediately or left, then the jellied meat will be greasy.
4. Remove meat from the frontal part of the head.
5. Cut off soft tissue from the lower jaw.
6. Pull out the tongue from the side where the neck was. Cut off along with the perilingual part.
7. Make cuts from the corners of the mouth along the cheeks. Pull down and separate the lower jaw from the pig's head, trimming the muscle fibers where necessary. Cut off soft tissue (skin, gums, meat) from bones with teeth.
8. Cut off a patch from the nose of the skull. Clean the inside of the nostrils well with a knife.

The cutting of the pig's head is almost complete. Pieces of meat with skin, ears, and snout are carefully scraped with a knife or steel wool, removing all dirt.

The back of the tongue is cut off. It can be used for jellied meat, but the tongue itself is better prepared separately.

If there is a container of suitable size, the skull with the remaining meat is boiled whole. But, as a rule, the head is chopped (sawed with a hacksaw) first along the frontal part in half, and then into another 3-4 pieces.

Brains don't go cold. They are carefully removed from the severed skull. How to use this part of the pig's head is a matter of taste. The brains can be fried, boiled, stewed (believe me, it’s delicious) or given to dogs, that is, thrown away.

There is another, simpler cutting option. The pork head is soaked overnight in cold water, then washed and dirt removed. If necessary, singe the bristles with a torch. Afterwards, the ears and snout are cut off, the eyes are cut out, and the tongue is taken out. The head is cut in half or into 4 parts and in this form they cook jelly from it.

The video shows the entire process of cutting a pig's head:

Classic recipe

This is a basic recipe that can be used to prepare various variations of pig's head jellied meat. There is nothing complicated about it; the products used are standard. The only catch is that the cooking process lasts at least 6 hours.

Recipe step by step:

1. Pork (half a head whole or pieces obtained during cutting) is placed in a large saucepan. Fill completely with water. They put it on fire. Cook after boiling for 5 minutes. The water is drained and the meat is washed.

2. The head is again immersed in the pan. Pour water so that the liquid covers the meat by 5 cm. Place the jellied meat on the fire.
3. After boiling, reduce the flame to low. Cook covered for 6 hours. At the beginning of boiling (the first hour), periodically remove the scale.
4. After 4 hours of cooking, add whole peeled carrots and washed onions in their peels into the broth.

5. After another 60 minutes, salt the broth, add bay leaf and pepper.
6. The cooked pork head is not immediately removed from the pan. It is allowed to cool slightly and only then placed on a wide dish (in a bowl).
7. When the temperature drops enough that it does not burn your hands, the head is disassembled into pieces. Clean meat is placed in one container, skin and cartilage in another. The bones are thrown away.

8. Garlic is peeled and chopped. Mix with fiberized (finely chopped) meat. The skin and cartilage, who like these products in jellied meat, can also be finely chopped and added.

9. The meat part of the jelly is placed in a bowl where the jellied meat will harden.
10. Remove the boiled carrots from the cooled broth. Cut into thin rings and place in bowls on top of the pork and garlic.

11. The broth is filtered through a double layer of gauze. Everything that remains (onion, bay, pepper) is thrown away.
12. The strained broth is poured into molds with meat.

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The cooled jellied meat is placed in the refrigerator to harden. In 8–10 hours the dish will be ready. When serving, the pork head jelly can be turned over onto flat plates or served in containers in which it has frozen. In gravy boats, serve the jelly with grated horseradish with beets, garlic-sour cream sauce, mustard, and spicy adjika.