Each of us probably knows what kind of dish this is sometimes called a brawn. Pork head saltison is made from pork, kidneys, liver, heart and lungs. This is not a particularly high-calorie product, you can safely eat it, but not often and not in large quantities. It happened in ancient times in Russia, and now it is a traditional dish also in Belarus, Ukraine, Poland and Italy. A little useful, as it consists of many types of meat. How to cook it, we will understand in this article.
Initial stage: choose a head
In order to make a saltison from a pork head, you first need to purchase it yourself, for example, buy it. What are the selection criteria? The most basic is that it is very desirable that it is not too oily. To determine this correctly, you need to carefully examine her cheeks, since a thick layer of fat will indicate a large fat content of the head itself. As a result, the finished dish itself will turn out to be too fat and far from the most delicious.
It happens, and very often, that the sellers themselves cut almost all the meat from this part of the carcass, and you will get only a naked skull with ears, which, by the way, should be necessary, because a saltison without ears is no longer a saltison. A few more requirements: see that the head is without stubble, clean and fresh, with a clean patch. Ask the seller that he cut you into five or six parts.
Have you bought? Now we will tell you how to cook pork head saltison at home.
Preparation for cooking the head and cooking itself
Before cooking, you need to wash your hair in the most thorough way, clean it well and scrape it almost to whiteness. After that, we soak it for two to three hours in cold water in order to get rid of the existing blood residues as much as possible. This procedure (soaking) must be repeated several times. According to the standard recipe, in order to cook three kilograms of pork head saltison, we need about another kilogram of beef.
We put all this in a large pan, pour water and boil. After boiling, drain the water and fill it with cold again. We do this three times, and only in the third water will we cook beef with a pig's head. The cooking process lasts from four to six hours. The time depends on how old the pig is. When the meat is freely separated from the bones, then it is ready. It's time to drain the broth.
Finish the ingredients of Saltison
In order to continue to prepare saltison from a pork head, its components must be crushed. We are waiting for the cooked meat products to cool slightly, and then we separate the meat from the cranial bones with our hands. We throw away some insides, such as the brain, gums, eyes, and they will not be useful to us in the future.
Cut off the tongue and carefully peel it off. We pick up the knife, as the time has come for them to work. We cut fat, tongue, ears, pork skin into cubes, you can cut into strips, that is, we do it the way you like. In the same way we cut a beef piece.
Finish the pork head saltisone recipe
Well, we just have to mix all the ingredients and form a saltison. Add a dozen crushed or chopped cloves of garlic to the container with chopped meat pieces, pepper and salt to your liking. All this is very carefully, slowly, mix until you get a perfect homogeneous mass. You can add a little broth. Now we have a very responsible final stage. The resulting mass is placed in a plastic bag, we tie it and put it under some oppression.
You can, in order to shape, lay the mass in a ship and press it with a load. After complete cooling, we send the future dish to the refrigerator. After about eight hours, the pork head salticon at home will be ready. There is a recipe and more complicated, in which the pig’s stomach is processed, and saltisone is formed in it already. But this is mainly done by those housewives who cut their own pig in their own yard and prepare the dish we are considering only from their products. So let’s leave it another time.
A simple and quick way to make saltisone
In conclusion, we will provide a recipe on how to cook pork head saltison quickly and easily. There are several such methods, one of which we will now discuss. Ingredients: pork head, carrot - two pieces, two onions, spices, garlic, salt. For ease of preparation, it is advisable to cut the heads in half. We cut out the eyes and tongue, soak the head with the tongue for three hours in cold water, while periodically changing the water. Then we rinse the head with running water.
We collect in a pan all the ingredients and cook for four hours. Add onions and carrots, salt, cook for another hour. Put pepper, bay leaf and cook for another 30 minutes. Throw onions and carrots. We are waiting for cooling and peeling off the tongue, we separate the meat. We cut everything finely, you can pass through a meat grinder with a large nozzle installed. Squeeze the garlic. We put all the contents in a cloth, tie, put under the load and put in the refrigerator. Serve on the table, cutting like a sausage, with potatoes and mustard. Enjoy your meal!