Pig's head recipe. How to make pressed pork head meat? Alternative recipes and helpful tips

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, parsley 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.

Saltison is an amazingly tasty meat dish, for which a pig's head is used along with ears and tongue. First, the meat with bones is boiled for a long time, then cut into pieces, tamped in the pork stomach and kept under pressure. Naturally, seasonings, garlic, bay leaf are used to complement the taste.

After the saltison has been cut, you can not only admire the mouth-watering slices of tongue, white stripes of ear cartilage and natural shell that are visible from it, but also truly enjoy its incredible taste.

Prepare the necessary ingredients for making pork head saltison.

The first stages of cooking saltison are not much different from cooking ordinary jellied meat: you need to prepare the meat, pour it with water and put it on fire. The difficulty is presented only in dividing the head into parts. Here, of course, it is better to use a hatchet or, alternatively, strong male hands.

Before you take the ax in your hands, you should wash it well, scrape the scalp. If there are visible remnants of bristles, it should be burned with fire. Cut the head into 6 pieces. Cut off and thoroughly wash the inside of the ears and, no matter how cruel it sounds, remove the eyes. Since they contain liquid, which, when heated, begins to taste bitter.

Put the prepared meat with bones, lard, tongue and ears into a large saucepan. Pour in water so that it covers the filling by 2-3 cm. After boiling, boil for 1-2 minutes and drain the water. Pour clean and bring back to a boil over high heat. Then lower the heat and continue to cook for 4 hours.

Peel the onion and cut into 4 parts, peel the garlic, prepare allspice and black pepper.

Pour the prepared spices, salt into the broth and continue to cook for another 1 hour.

While the meat is cooking, you need to prepare the pork stomach. I would even say that you need to start cooking it long before the meat begins to cook. It must be thoroughly washed in several waters. Then add the juice of 1 lemon, sprinkle generously with salt and knead thoroughly, as if doing a massage. This will help to get rid of the mucus that is on the lining of the stomach. When all this is done, pour cold water over and leave for 8-10 hours.

Then, to remove the specific, characteristic of the stomach, smell, you need to add corn grits.

And give him a massage again. Gently, gently mash, turning one side, then the other. Cover with a damp cloth and leave for half an hour. Then rinse everything with running water.

Remove all the meat from the broth, and when it has cooled, separate from the bone.

Cut the meat into small pieces. Add chopped garlic, salt to taste and mix thoroughly.

Turn the stomach inside out and fill with prepared fragrant and tender meat, tamping a little, leveling. Sew up the hole with thread. Make 5-10 punctures all over the stomach with a needle to release air.

Strain the broth in which the meat was boiled and bring to a boil. And only after it boils, immerse saltison in it. This is a prerequisite so that it does not burst, does not tear. Boil for 1 hour on low heat.

In order for Saltison to acquire a beautiful, appetizing color, it must be baked in the oven for 20-30 minutes at a temperature of 180 degrees.

On the still hot saltison, place the load and leave for at least 8 hours.

Appetizing, tasty, meaty pork head saltison is ready.

Serve with mustard or horseradish. Can be used to make sandwiches or canapés. You can replace them with sausage or homemade boiled pork.

Bon appetit. Cook with love.

The head of a pig is a product that not every housewife will undertake to cook. Some are frightened by the need for cutting skills, others by the intimidating appearance. However, if you look, you can find many advantages in such a purchase. The cost on the market, compared to other parts of the carcass, is quite low. Dishes from the head are tasty and nutritious. It remains only to study the recipes tried more than once by culinary specialists.

How to choose

Pig's head is a product that does not stay on the market for a long time. The low price and the possibility of preparing several delicious dishes attracts knowledgeable buyers.

It is better to make a purchase in the market in the morning. After learning a few simple rules and using them in practice, choosing a quality product will not be difficult.

Attention! In the old days, the head of a pig was served in every tavern and dishes from it were of high cost.

Attention! A whole pork head goes bad quickly. To prevent such a nuisance from happening, you need to cut it immediately after purchase.

How to butcher

Delicious dishes are obtained when the head is properly butchered. Therefore, you need to be patient and do the work in accordance with the following points:

• Carefully scrape the cinder from the ears and other places.
• A well-sharpened knife with a strong blade separates the ears. Do it as close to the main part as possible.
• Proceed to the branch of the cheek. The meat, together with the skin, is cut off with a large knife in the direction from the top of the head to the patch. At this point, you should be very careful and try not to hurt the eye socket. The dark fluid that fills the organ of vision, if it gets on the detachable piece, will spoil its appearance.
• Cut off the forehead. They do it with a knife.
• Treat the chin. They take out the tongue.
• Using a sharp ax or cleaver, you need to cut the skull, after which the head is divided into 2 parts.

• Separate the lower and upper jaws by running a knife along the connecting ligament.
• Cut off a patch.
• Proceed to the separation of the jaws.

The remaining bones with meat are sent for storage and used later for cooking broths. Finish cutting by extracting the eyes and brain. The first are sent for animal feed. The head, cut according to all the rules, is soaked in cold water for at least 6 hours.

Advice. If there is no confidence in the success of self-cutting, it is better to ask for a similar service from professional deboners on the market. The head will be butchered in minutes.

Delicious saltison

Saltison or brawn, as the Germans call it, is a dish of boiled parts of a pig's head. Perform it in 2 versions:

• in the pig's stomach;
• pressed in cling film or sleeve.

The first cooking method is considered classic, but it takes more time. The pressed version is simpler (you don’t have to mess with your stomach), but no less tasty. For Saltison, you need to take the following products:

• pig's head;
• muscular wall of the stomach of a pig;
• a head of garlic;
• carrot;
• parsley root, spices.

In addition to the head, pieces of the liver, tongue, and pork pulp are added to the brawn. If all the necessary products are available, the first thing to do is to process the stomach. The digestive organ is thoroughly washed, excess fat and mucus are scraped off the surface, sprinkled with salt. In this form, the stomach is left for 10-12 hours. Then again washed in several waters.

Saltison is prepared like this:

1. The cut head is placed in a suitable size pan. If you plan to add tongue and liver, they are boiled separately.
2. Boil under the lid for 3-4 hours.
3. An hour before the burner is turned off, onions and roots are added. For half an hour - salt and spices.
4. The head is removed from the broth. The meat is cut, cleaned of bones.
5. Add crushed garlic and a little broth.
6. Fill the soaked scar or polyethylene form.
7. The holes are sewn up and boiled in the broth for another 2-3 hours.
8. Take out and place under the press in a cool place for a couple of days.
9. The delicacy is served with mustard or horseradish.

jelly and roll

Pork head is great for making jelly. Prepare it as follows:

1. The cut head is boiled over low heat for about 5 hours.
2. The meat is taken out, chopped, cleaned of bones.
3. Pieces of pulp are scattered on glass or enameled trays and poured with salty broth.
4. Exposed to the cold.

The jelly is served at the table with mustard mixed with vinegar or horseradish with beets. In Belarus, a roll recipe is common, the basis of which is a pork head.

Make the dish like this:

1. The head is not cut as usual. First, the skin is removed from it with a layer.
2. Everything else that is suitable for eating is cut off and boiled in salt water with bay leaves for 3 hours.
3. The pulp is crushed, sprinkled with chopped onions, garlic, spices. Spread on the skin and roll up. Tie with thread or twine.
4. The roll is boiled for another 2 hours in the broth. Take out. Serve cold.
5. This roll goes great as an appetizer.

All of the listed dishes, for the preparation of which the pork head is suitable, even in the photo look very appetizing. It's easy to cook them. The main thing is to get used to and properly cut the product.

Selz: video

How to cook a pork head at home is actually not an easy task. It is not for nothing that the preparation of a pig's head is one of the stages in the preparation of chefs in many educational institutions. But by following the correct sequence and adhering to clear rules for cleaning, cutting and processing, you can learn how to cook delicious dishes from this unusual part of the carcass.

Before you start cooking the dish, you need to understand what you want to cook from the pig's head. Kholodets or saltison, a whole head according to classic oriental recipes or a stew, a roll or pate, or maybe a baked head in the oven - you can list what dishes you can cook from a pork head for a long time, but they all take time and patience, but believe me, the result will definitely please you . So here's a recipe for you on how to cook a pork head in the form of saltison.

How to cook pork head saltison?

The main rule of all pork head dishes is thorough cleaning and processing of this part of the carcass. Before preparing saltison, we clean the head, if there is a bristle on the head, then we burn it, then we cut off all the parts that you do not like, after which we proceed to cutting. We remove the eyeballs by cutting the head into several pieces, removing the brains and any unappetizing parts. Now wash the meat in running water, and leave to soak for 12 hours, while periodically changing the water. After soaking, put the head on the stove, as soon as the water boils, drain it, then fill it with fresh water, salt, add a whole peeled carrot and onion head, cook the meat for 3-4 hours along with a piece of veal. We need veal to make our dish less fat and more meat. At the end of cooking, add salt and spices to taste, in general, saltison is an appetizer, so a large amount of spices will only benefit this dish - bay leaf, black and allspice, maybe even a pod of bitter dried pepper, all this will add spice to the dish. Cook the meat until it is fully cooked until it easily separates from the bones.

Now we take out the meat and chop it into small pieces with a knife, you should not use a blender, as the meat will turn into minced meat, but we need the texture of whole pieces.

That's it, the meat is chopped, now it remains to put it in a mold, after wrapping it in cling film, pressing down on top with a small load, put it in the refrigerator for 12-14 hours. After hardening, saltison can be cut into small strips 1-2 cm thick, after removing it from the film.

The classic saltison is prepared in the pork stomach, which must also be carefully processed beforehand, cleaned of everything that does not suit you personally, constantly changing the water, then shifting with salt and leaving overnight in the refrigerator. The next day, the stomach can even be boiled a little. After that, having stuffed it with already prepared meat from the head, cook again in lightly salted water in an already formed form for 2-3 hours. Then, after cooling, put under the press in the refrigerator. This method of cooking, of course, will take much longer, but you will certainly surprise your friends at the festive table.

Saltison recipe for 5-8 persons:

- pork head of medium size 4-6 kg - 1 pc;

- veal meat - 2 kg;

- carrots 1 pc;

- onion 2 pcs;

- salt;

- allspice;

- hot pepper;

- chilli;

- Bay leaf.

Since it takes quite a long time to cook pork head saltison correctly, it is better to cook on the weekend to do everything without haste. Another dish, according to its cooking principle, is similar to saltison - brawn, since you can cook brawn from a pig's head according to the same recipe, only unlike saltison, broth is used in the brawn, which is why the dish is somewhat reminiscent of jelly, only with less liquid content. An interesting option for cooking brawn is to place it in a plastic bottle, due to which it will somewhat resemble sausage and can also be cut into small pieces.

How to cook jellied pork head?

If you cook jellied meat only from pieces of meat that is contained on the head, then the dish will surely turn out to be fatty and not everyone will like it. Therefore, to prepare a pork head, you can take lean veal or chicken.

Before cooking, we carefully process the head, removing everything unnecessary (eyes, parts of the cheeks, etc.), rinsing it in running water and soaking it for 12 hours. Then we boil and drain the water again, and only after that we fill the head with water and put the meat on the fire, adding salt, bay leaf, carrots, allspice and 1-2 onions. As soon as the water boils, we make the minimum temperature so that the water only boils slightly, so the broth will be transparent.

Don't forget to skim off the fat as it cooks. Cooking jellied meat should take at least 5 hours, and preferably 8-9 hours, so that the broth solidifies well in the future. After the meat is finally cooked, let it cool and disassemble it, carefully separating the bones and dividing the meat into small pieces. After placing the meat in deep plates, fill them with broth so that the broth only slightly covers the meat. And put in the refrigerator for 8-12 hours.

Recipe for jellied pork head:

- pork head - 6-8 kg;

- veal (chicken) - 2 kg;

- onion - 3 pcs;

- medium-sized whole carrots - 2 pcs;

- salt, pepper, bay leaf - to taste.

The pork head and dishes from it are not yet very popular in home cooking, but the dishes from this part are hearty and at the same time cheap. So if there is a pork head on your table, then what to cook with a photo can be found on the Internet, for example, stew.

How to cook pork head stew?

To prepare the stew from the head, in addition to it, you will need salt, pepper, bay leaf, onion, garlic. We carefully clean and chop the head into several parts, removing the cheeks and, if desired, the tongue, boil for several minutes in the first water, drain it, and then cook in new clean salted water until tender, usually 4-6 hours, until the meat becomes soft and will not easily move away from the bone. We drain the broth, we do not need it. We chop the finished meat into small pieces, as well as all parts of the head (ears, patch), excluding bones.

Now we put the meat in pre-washed and steam-sterilized jars, put the jars in a saucepan with water so that the water reaches the middle of the jar and boil with the lid closed for 30-40 minutes along with canning lids. Taking out one jar, quickly twist them and let them cool, put in the refrigerator, where we store. Of course, the stew can be stored without a refrigerator, but in a cold place the likelihood that the dish will go bad is much lower.

Ingredients for Pork Head Stew:

- pork head - 3-5 kg;

- water - 5-7 liters;

- salt, pepper, bay leaf - to taste.

As you can see, preparing homemade pork head stew is not difficult, and does not require a large number of ingredients, but only takes a lot of time.

And how tasty can you cook a pork head? For example, according to the classic Russian recipe in the oven, making minor changes to the recipe.

How to cook a whole pork head?

Baked pork head is a primordially Russian recipe that has been known since time immemorial, even our great-grandmothers and great-grandfathers baked pork heads in Russian ovens. Indeed, in those days, not a single part of the carcass was wasted, we will only make small changes to this simple, but delicious dish.

Before you cook a whole pork head in the oven, it must be thoroughly washed, scraped and singed with an open flame, if this has not been done before you, cut off the cheeks, remove the eyes and the skin around them and soak the head in salty cold water for 12 hours. Salt should be taken at the rate of 100 grams per 1 kg of head weight. After soaking, rinse the head thoroughly with cold water again, washing off the remaining salt.

Now we rub the skin with spices, wrap our “piggy” with foil, wrap the ears and the “piglet” especially well, and then place it in the oven preheated to 180 degrees for 5 hours. While the pork head is baking, prepare a kind of glaze mixture based on mustard and honey. After 4.5-5 hours, when the baked head is almost ready, take it out, remove the foil and carefully coat with our honey-mustard mixture. Now again in the oven for 40 minutes at a temperature of 210 degrees.

Recipe for cooking a whole pork head in the oven:

- pork head - 1 pc;

- salt 500-600 grams;

- water 5-6 l;

- ground black pepper;

- ground allspice;

- honey - 150 grams;

- mustard - 100 grams.

Serve the finished pork head with a side dish of rice, boiled potatoes or buckwheat. As you can see, nothing is difficult, just be patient and time before you cook the pork head in the oven.

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. We 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.