How to make pressed meat from pork head? Alternative recipes and healthy tips

Pork heads are rarely seen as a serious culinary product. From it it is customary to cook jellied meat, and from the tongue a good aspic is obtained. But that is not all. It turns out that you can make a very tasty pressed meat from pork head.

All ingenious is simple

Recently, the daily menu of any family is increasingly “attacked” by sausages. They have become a true attribute of a quick breakfast or a light dinner. This significantly reduces cooking time, but does not give the pleasure that is felt after eating foods cooked with your own hands. And to do this is not so difficult. Take, for example, a pork head. From it you can cook not only jelly, but also something interesting. There is an excellent recipe, according to which it is easy to make unusual pressed meat from pork head. For this you need pork head, garlic, onions, ground pepper, carrots, spices and water.

You need to cook as follows:

1. Wash the pork head, cut it into two parts lengthwise and lay in a wide pan.
2. Pour the product with water and immediately cook for 4 hours.
3. After that, remove both halves from the pan, place on the table and completely free from bones.
4. Then spread the cheesecloth on the table, lay one piece skin down on it and generously season it with spices.
5. Chop randomly onions, carrots and garlic. Mix the products and spread the resulting mass over the first piece of the head.
6. Cover the entire structure with a second piece and wrap the very tightly obtained roll in gauze.
7. Install oppression from above and leave the product in this position for one day.

Pressed pork head meat prepared in this way is very tasty, juicy and aromatic.

Familiar product

In cooking, there are many dishes that are cooked in this way. Take, for example, brawn. By and large, it is the same pressed meat from pork head, decorated in the form of sausage. To make it at home, you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of lumpy pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon peel (for lovers )

The brawn is prepared quite simply:

1. Boil a piece of pork and head together with the roots for 5 hours. Half an hour before the end of cooking, toss the bay leaf and salt into the pan.
2. Put the finished product on a cutting table, free from existing bones and cut everything into small pieces.
3. Now the minced meat must be boiled again with onion and lemon zest. It will take about 1 hour.
4. Combine the boiled pieces with the remaining components and mix well. After putting everything on gauze, tightly twist it into a roll, tie it with twine, put under arbitrary oppression and send it to the refrigerator for several hours.

Ready pressed meat from pork head should be served on the table, previously cut into pieces and sprinkled with plenty of herbs.

Interesting option

To cook pressed meat, you can use not only pork heads, but also legs. For a change, you can also add the meat of any bird. For the standard version with pork, you will need the ingredients:

• 2.5 kilograms of pork legs;
• 2 carrots;
• 1 potato;
• 3 bay leaves;
• 5 cloves of cloves;
• a tablespoon of peppercorns;
• 2 onions;
• 5 cloves of garlic;
• salt;
• several stalks of dill;
• 2 tablespoons of gelatin powder;
• 1 tablespoon of honey;
• a pair of juniper branches and 10 berries of this plant.

Work begins with the most important:

1. Rinse, clean and dry the pork legs with a napkin.
2. Then grease them with honey and let lie down for 15 minutes.
3. Fold the legs tightly in a saucepan, add water and slowly, bring to a boil.
4. Remove the foam from the broth, and then pour in chopped vegetables and other ingredients. In this composition, cook legs for at least 3 hours.
5. After that, remove the skin from the legs and cut the meat.
6. Cover the prepared form with pieces of skin.
7. Grind the meat, mix with gelatin and put on top of the skin in a mold. Make some of these layers. From above again cover everything with skin.
8. Close the form, set the load on it and leave it in this position for a whole day.

It turns out very tasty pressed meat, which is well known in Norwegian cuisine. The Scandinavians eat it with toast or special cakes, pouring sour cream sauce with dill. But everyone can decide with what to eat such yummy.

Household appliances

To help housewives in the kitchen, appliances are increasingly coming. Designers are developing new devices that can facilitate the work in the kitchen. One such mechanism is ham. With its help, cooking becomes much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make using this device. It’s not necessary to take your head For cooking, you can use the following components: meat, boiled carrots, spices, sweet peppers and 2 eggs.

It is prepared in two stages:

1. Cut the meat, carrots and pepper into pieces, mix and set aside for a while (2 hours), so that the products are slightly marinated.
2. Add the remaining ingredients and mix again.
3. Cover the ham with foil and place the prepared mixture in it. Cover the device and place in a deep frying pan. Punch holes in the marked holes, and pour a glass of plain water into the pan. Put the design in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served on the table. Such a fragrant meat product can be placed on bread in the form of a sandwich or served in a plate with a vegetable side dish.

Rich choice

Any hostess herself can decide how to make pressed meat. It all depends on the availability of food and accessories in the kitchen. If there is no standard ham at hand, then meat can always be cooked in ordinary cling film. The recipe is better to take easier. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onions (if you wish).

The dish is prepared in the usual way:

1. Cut the meat into large pieces and place in a pan. Then fill it with water and put on fire. In the cooking process, add salt, onion and pepper.
2. At this time, dilute gelatin with cold water and set aside for swelling.
3. Remove the finished meat from the hot broth in a separate plate and let it cool. Then carefully disassemble each piece of fiber. Add chopped garlic to the meat.
4. Dilute the prepared gelatin with a little hot broth.
5. Moisten a baking dish with water and line the inside with foil.
6. Pour a bit of gelatin on the bottom, and put some of the meat and garlic on top. Then lay out in the same order until all the products run out. Top must be gelatin.
7. Wrap the mixture with the edges of the film, and put a load on top. Put such a design in the refrigerator for 10-12 hours.

On the table, the meat should be served abundantly sprinkled with herbs.