How to cook pork head stew

Stewed pork is a hearty dish. Many housewives use it when they want to prepare a delicious dinner or lunch in a hurry. You can use it to make soup, porridge, potatoes, pasta, or just heat it up and serve with a side dish. However, in the store, canned meat is quite expensive, and in reality the tin contains veins, cartilage and jelly with a minimal amount of meat. Experienced housewives prefer to make such preparations themselves. Stewed pork head, made at home, is inexpensive, but it turns out to be satisfying and tasty. To create such a preparation, you do not need much culinary experience, you just need time and desire.

Homemade pork head stew

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Salted homemade pork ham - how to cook pork ham at home.

kerescan — Oct 15th, 2015

Category: Hams

Salting meat and lard at home has long been the most common way of preparing them. This method has not been forgotten even now. To prepare delicious salted pork ham at home, use fresh, lean pork.

Pork stew in its own juice - how to make pork stew at home.

kerescan — Oct 19th, 2015

Category: Stew

Pork in its own juice is prepared from meat with a fatty layer - these are the cuts that give a lot of juice and turn out to be very tender. For homemade stew, a shoulder, neck or fatty ham from the hind leg works well.

Cooking features

The process of preparing pig's head stew takes a lot of time. It will require some effort, but despite the laboriousness of this work, it does not require great skill. Even a novice housewife will successfully cope with the task if she has patience and also knows and takes into account several important points.

The important task is to buy a quality product. It must be fresh. When pressing on the meat, ideally a few drops of blood should be squeezed out, but no more. Pig heads should not have a repulsive pungent odor. It is important not to purchase the head of an uncastrated boar, otherwise all your efforts will be in vain. Feel free to burn a piece of meat to make sure there is no specific smell.
After purchasing the pig's head, it is necessary to soak it in water so that the blood comes out of it and the impurities are removed. The process of soaking the pork head should last at least 10 hours. Most housewives soak it for 24 hours. It would be nice if during this time you change the water a couple of times to clean and cold. The pork head must be kept in a cool place while soaking, otherwise it may start to spoil.
After soaking, you need to rinse your head thoroughly, paying special attention to the ears, which are usually quite dirty.
After washing, be sure to cut out the pig’s eyes and a piece of skin with a brand on it. Some also remove the cheeks because they contain too much fat. It is also advisable to cut out the tongue, as it is a tasty product that can be turned into an independent snack, worthy even of a holiday table.
At the next stage, the head is chopped into several pieces (6-8) so that they fit better in a saucepan or slow cooker, and boiled or stewed. Then the heads are cooled, the meat is separated from the cartilage, placed in jars and sterilized. Sometimes the head is cut into smaller pieces to separate pieces of raw meat - this method is used when preparing stew in an autoclave.
To give the stew a better aroma, onions, garlic, and spices are often added to it.
Sometimes cereal is added to pork stew. Most often the choice falls on buckwheat or pearl barley. If the dish is prepared in an autoclave, the cereal is placed dry. If canned food is prepared in a different way, the cereal is first boiled and then combined with meat.
The most reliable way to preserve meat is to cook it in an autoclave, as it is carried out under pressure and at a temperature that allows it to kill bacteria that can cause botulism. A high temperature is also ensured when cooking stew in the oven. Other cooking methods do not allow processing at temperatures above 100 degrees, so canned food prepared in a saucepan or slow cooker can only be stored in the cold, at temperatures up to 10 degrees. Stew made in an autoclave or oven can simply stand in a cool room or even at room temperature.

It is believed that homemade pork head stew can be stored for 1.5 years. If it is prepared using an autoclave, it will not spoil within 2-3 years. However, it is still better not to risk your health and try to use the product within a year.

Stewed pork head in a saucepan

pork head – 5 kg;
garlic – 1 head;
onions – 0.2 kg;
black peppercorns – 10 pcs.;
laurel leaves – 4 pcs.;
salt, ground black pepper - to taste.

Place the pig's head in a bucket or large tank, cover with cool water, and leave for a day. During this time, change the water 2-3 times.
Cut out the eyes, remove the piece of skin with the brand. Cut out your tongue.
Place the head in a bucket, fill with warm (but not hot) water. After half an hour, rinse the head well and cut it into several pieces so that they fit well in the pan.
Place the pieces in a saucepan, fill with cool water so that it is a few centimeters higher than the meat.
Place the pan on the stove. Bring to a boil over medium heat. Cook for a quarter of an hour, skimming off any foam that appears on the surface.
Drain the water. Fill with clean. Add whole onions, previously peeled.
Return the pan to the stove and bring the liquid in it to a boil again.
Turn down the heat. Cover with a lid. Cook for 4 hours, adding water if necessary. An hour before cooking, add spices and salt.
Let the meat cool slightly. Remove from broth. Strain the broth, discarding the used onions and spices.
Break the head pieces apart, separating the meat.
Mix the meat with finely chopped garlic and place in clean jars. Leave about 1.5 cm to the edges.
Pour the broth into the jars so that it covers the meat and is about half a centimeter above it.
Place a cloth on the bottom of a clean pan. Place cans of stewed meat on it. Cover them with lids.
Pour water into the pan so that the level reaches the hangers of the cans.
Bring the water to a boil over low heat. Sterilize the jars in a water bath for 30 minutes if they are half-liter, 40-50 minutes if they have a larger volume.
Carefully remove the jars from the pan, roll them up, turn them over and cover with a blanket. Leave it like this for a day. Cooling in a steam bath, canned food undergoes additional sterilization, which increases its resistance to unfavorable storage conditions.

After cooling, put the cans of stew in the refrigerator or cellar, since the product should be stored at a temperature not exceeding 12 degrees.

Ukrainian stuffed head

To prepare it you will have to show considerable culinary dexterity. First of all, the head is cut from below, but so that the skin on the crown remains intact. After repeated washing (or better yet, soaking for two hours in water changed several times), the bones are removed, the eyes are sewn together and the head is stuffed. For the filling, a kilogram of veal liver is stuffed with lard and stewed until crisp with onions. The white loaf is soaked in milk and squeezed out. Half a kilogram of veal is ground with liver and bread, supplemented with four yolks, a quarter kilogram of finely chopped boiled corned beef and, finally, foam of four whites. Half of the kneaded minced meat is put into the shell of the head; mugs of five hard-boiled eggs, a dozen pickled mushrooms and five pickled cucumbers (slices or mugs) are placed on it. The second part of the minced meat is laid out on top, the head is tied with twine and cooked for two to three hours. Place on the table with horseradish and mayonnaise.

Pork head stew in the oven

pork head without cheeks and tongue – 4 kg;
buckwheat – 0.5 kg;
onions – 0.2 kg;
carrots – 100 g;
salt, pepper, laurel leaves - to taste.

Soak the pork head for 8-10 hours in cold water, rinse well, remove the eyes, cheeks and tongue. Cut into pieces.
Pour water over the pork head pieces and bring to a boil. After 10 minutes, change the water to clean water. Add peeled onions and coarsely chopped carrots. Cook over low heat for 3.5 hours after boiling. An hour before cooking, add spices and salt.
Throw away used vegetables. Strain the broth. Cool the pork head pieces and select the meat from them.
Separately, cook the buckwheat and mix it with the meat.
Place the resulting mixture in prepared jars, leaving 2 cm to the edges. Fill with broth so that it is 0.5-1 cm higher than the contents of the jars.
Remove the rubber bands from the lids. Cover the jars with lids. Place them on a baking sheet and place in a cold oven.
Preheat the oven to 130 degrees and leave the snack to sterilize at this temperature for 40 minutes.
Turn off the oven.
After half an hour, remove the jars from the oven. Return the rubber bands to the lids and roll up the containers with the stew.
Turn over the cans of stew and leave to cool in a steam bath.

How to do it: 3 technologies

There are many ways to cook stew at home. Housewives most often turn to three well-known and simple technologies.

In the oven. The technology involves placing raw meat in sterilized jars. The container with the raw materials is sent into a cold oven, then the temperature is set to 200°C. When the stew boils, the temperature is lowered to 160°C and cooked further (three to six hours).
In a saucepan. The cooking principle is similar to the technology in the oven, but here the jars are immersed in a pan of water. The meat is cooked using the temperature from the heated liquid. The stew will be ready in about four hours. A jelly-like consistency is formed around pieces of meat if a bone is placed at the bottom of the jar.
Stewing/frying. The meat can simply be stewed or fried or preserved. It will take a long time to simmer - at least three hours. To prevent cans of stew from exploding, it is recommended to pasteurize them for 30 minutes after adding the finished meat. Meat fried until cooked must be poured with rendered fat (for example, the fat in which it was cooked): it acts as a preservative.

Stewed pork head in a slow cooker

pork head without cheeks and tongue – 4 kg;
pork (pulp) – 1 kg;
onions – 0.2 kg;
garlic – 5 cloves;
salt, pepper, laurel leaves - to taste.

Soak the pork head, rinse, remove all excess.
Chop the head into small pieces, separate the meat from the skins and cartilage, and place it in a multicooker container.
Cut the pork flesh into small pieces and add it to the meat removed from the pork head.
Add whole onions and water.
Turn on the multicooker in stewing mode for 3 hours.
Once the program is complete, remove the bulbs. Add garlic cloves, salt, spices. Turn on the “Extinguishing” program for another hour.
Wash with soda and sterilize the jars. Boil suitable lids for 10 minutes.
Divide the stew into jars, pour broth from the bottom of the multicooker bowl.
Seal the jars with prepared lids and cool in a steam bath.

The stew made according to this recipe should be stored at a temperature of up to 10 degrees; it is advisable to consume it within a year.

How to cook pork knuckle in your kitchen?

Cooking time: 5 hours

Pork knuckle (boneless) – 2 kg;
Pork (pulp) – 2 kg;
Salt, black and allspice peppers - to taste;
Bay leaf – 6 pcs.

The process of preparing pork stew at home, or rather pork knuckle, is very simple. To improve the taste, pulp from the back or shoulder part of the pig is added to the knuckle. Small pieces are cut and placed in an oiled cauldron or other heat-resistant dish that can be used for cooking in the oven. Each layer of meat must be thoroughly salted, seasoned with bay leaf and allspice, black pepper.
Preheat the oven to a temperature of 120-140 degrees and put the future stew there to simmer for 4 hours. At the end of the time, by analogy with the recipes described above, we pack it in pre-prepared containers (jars), roll it up and put it away for storage in a cool place.

Stewed pork head in an autoclave

Composition (for 2-2.5 l):

pork head – 5 kg;
onions – 0.2 kg;
laurel leaves – 5 pcs.;
salt – 20-30 g;
ground black pepper - to taste.

Prepare the pork head by soaking, rinsing, and removing excess parts.
After chopping the head into pieces, separate the meat from the skin and cartilage. Sprinkle it with salt and pepper and stir.
After freeing the onion from the husk, cut it thinly and place it in jars. Place a bay leaf in each jar.
Distribute the meat among the prepared jars, not reaching the edges 1.5-2 cm.
Pour clean water over the meat until it completely covers it. Roll up the jars.
Place the jars in the autoclave, fill the reservoir with water, and pump up the pressure. Cook for 40 minutes at a temperature of 120 degrees and a pressure of 1.5 atmospheres.
Leave the jars in the canner for a few hours after turning it off to allow it time to release pressure and cool.

After 3-4 hours, put the jars in the pantry or any other place where you are used to storing such supplies. The stew made in the described way will not spoil for 2 years, even if it stands at room temperature.

Stewed pork from a pig's head is tasty, satisfying and economical, especially if you make it yourself. Such a workpiece can be used in any home.

Homemade pork stew in the oven

You may find it more convenient to cook pork stew in the oven. This process also does not represent any complexity and special control. And the meat turns out very tasty and soft.

Ingredients:

Pork – 1.5 kg
Lard - 500 gr
Bay leaf - 4 pcs.
Allspice peas - 8 pcs.
Salt - 1 tablespoon (or to taste)
Ground black pepper - to taste

Preparation:

1. Rinse the pork meat well and dry. Cut it into medium pieces, removing excess veins. There is no need to trim the fat from it. Season with salt and pepper and leave to soak for 20-30 minutes.

2. Place 1 bay leaf and 2 allspice peas on the bottom of the jars. Then lay out the meat. There is no need to compact it strongly. Lay it so that there is 2-3 cm left to the top.

3. Cover the jars with lids, but do not screw them on. Place them in a cold oven on a rack. Place a baking sheet with cold water down under the wire rack.

4. Next, turn on the oven to 250 degrees and bring the meat to a boil. After this, reduce the power to 150 degrees and leave for 3 hours. Then remove the jars from the oven and remove the lids.

5. While the pork reaches the desired state, let's make lard. Cut off its skin and cut into small pieces. Next, heat the frying pan thoroughly and place the pieces there.

6. Fry, stirring well. All the fat should be rendered out of the lard, and the pieces themselves should reach the state of cracklings. Remove the cracklings and use as you wish.

7. While the meat was cooking in the oven, it softened and settled. Therefore, transfer the pieces of pork from one jar to the remaining ones, pour in the juice and fat released from the lard.

8. Then screw the lids tightly, check for leaks by turning them over and leave the stew to cool at room temperature. After cooling, store in the refrigerator.

Cooking pork head stew at home

Anyone who has ever gone camping knows that the main food for tourists is stewed meat. With its help, you can prepare a rich soup and a hearty second course, and if you can’t make a fire, you can also use it cold. It is very convenient to prepare such canned food for the winter even if there is no access to a stove and refrigerator, since they can be stored in any closet or box, and heated either in a regular microwave oven or over an open fire. Unfortunately, today it is quite difficult to find high-quality stew on store shelves, and if this happens, then the price for such a product is too high.

It is much more profitable to prepare it yourself, especially since in this case it is easier to control the quality of the product and the technology of its preservation.

Description

Stew is a dish made from meat or poultry that has been stewed for a long time over low heat. Most often, this dish is preserved in sterilized jars and stored for a long time, however, it can also be eaten fresh. Stew can be prepared from pork, beef, chicken, rabbit and other types of meat, as well as from a mixture of several types or with the addition of various cereals. This product is already prepared and is added at the very end of the cooking process to only warm up and not boil or fry.

In large industrial production, stewed meat is most often packaged in tin containers, which have become one of the symbols of the Soviet era. Often such goods can be found as part of military rations or among participants in various expeditionary or tourist trips. At home, the stew is packaged in glass jars with tin lids and is often used as a semi-finished product when you need to cook something very satisfying, but there is not enough time to fully stew fresh meat.

The step-by-step process of preparing a stewed semi-finished product is quite labor-intensive and requires precise adherence to proportions and time, however, the result in the form of several cans of almost ready-made dinner or lunch is worth it.

Cooking recommendations

To prepare stew at home, you can use any type of meat, both traditional pork and beef, as well as chicken, rabbit or something more exotic. The recipe will always be identical, only the cooking time will be different. Preparation of the product does not require special equipment in the kitchen; you only need good meat, a large saucepan and containers in the form of glass jars.

Tip! When using standard types of meat, it is better to use large pieces of fillet; ready-made parts, pre-cut, in the form of azu or goulash, are perfect. Pork stew is prepared from fatty pork, after all the fat has been trimmed off. Chicken can be cooked with small bones, and rabbit meat can be prepared using meat from the legs. It should only be purchased chilled; using a frozen product is strictly prohibited.

Before cooking, glass jars and their lids should be thoroughly sterilized. If tin lids are used, they must be greased to prevent rust. The finished product is stored in the cellar or any other cool place. If you follow all the above-described conditions for preparation, sterilization of utensils and selection of meat, the finished product will be stored for up to 5 years. There are a huge number of recipes for making stew at home, so let’s look at the most popular ones.

Read also: Celandine for the stomach recipe

Product selection

Most often, homemade stew is made from pork, namely the pork head. This is due to the fact that pork is a fattier and more nutritious meat than chicken or turkey, while it is cheaper than beef or veal. In addition, the pig's head is one of the cheapest parts of a whole carcass that can be purchased. And the jelly-forming components contained in its bones will turn the fat frozen in the jar into a kind of jellied meat. This will allow the product to last longer in a closed jar, protected from direct sunlight.

It is best to buy a pig's head from farmers or large livestock farms. Direct purchase guarantees the freshness of chilled products and the absence of numerous freezing and defrosting. When purchasing, you should pay attention to the color of the meat; it should be white-pink when cut and without dark spots. When you press on the edge, the pulp should release 1-2 drops of liquid, but no more.

Fresh meat smells practically nothing, but if the pig's head on the counter has a strong or unpleasant aroma, it is better to refuse to purchase such a product.

Recipes

One of the simplest and most frequently used recipes for making homemade stew involves boiling a large amount of product at once from a large pig's head with a trimmed tongue, cheeks, ears and snout. If you have a large saucepan that can fit a large head, then boil it whole. For preparation you will need the following ingredients:

5 kg pork head;
2 large onions;
5–6 cloves of garlic;
10 black peppercorns;
3–4 bay leaves;
salt, pepper to taste.

If smaller dishes will be used, then when purchasing, you can ask the seller to cut the head into several parts or do it at home yourself.

First of all, you need to thoroughly rinse the meat and soak it for 30-40 minutes in warm, but not hot water. After this, thoroughly rinse the pieces of the pork head again and cut out all unnecessary parts, if any, (eyes, brain, tongue, ears, snout). Pieces of meat with bones are placed in a large saucepan and filled with cool water so that it covers the product by 2-3 cm. Set the heat on the stove to medium, bring the liquid to a boil and cook the meat for about 8–10 minutes. After this, the boiling water is drained, the meat is poured with fresh cool water and returned to the stove.

Stewed pork head in a saucepan

Today we will prepare a very tasty and inexpensive product. In the kitchen, stew can always help out in preparing a quick lunch, and in nature, it is especially tasty when cooked over a fire with pasta or buckwheat porridge.

Pork heads – 2 pcs (cut weight: about 8 kg)
Onion – 3 pcs.
Garlic – 1 head
Bay leaf – 9 pcs
Mixture of peppercorns – 30 g
Salt – 11 tbsp. l.
Water – 12 l

Clean the heads, trim the ears. You don’t have to cut off the cheeks if you like the stew meatier. If your pig heads are not so “beautiful,” then you must definitely clean them of entrails and dirt. Cut out the eyes and a piece of skin where the seal is. Pre-soak the heads in cold water overnight - the heads will be completely cleaned and all the blood will come out.

We chop the cleaned and soaked heads into about 6 pieces each with an ax. Place the chopped pieces in pans, fill them with water to the brim and put them on the fire. Wait until it boils, boil for 10 minutes and drain the water. We wash the meat, fill it with clean cold water and put it on the fire.

While the water is boiling, peel the onions. We remove the peel without cutting off the top of the onion, this way the head will retain its shape during long cooking. Add 1 large onion to each pan.

After 4 hours of cooking, add 3 bay leaves, 10 grams of a mixture of peppercorns and 3 tablespoons of salt to each pan. Cook with seasonings for another 1 hour.

To finally decide on the seasonings, let’s prepare ground pepper and garlic - they are added to the sterilized jars of meat.

After an hour of boiling our meat with all the spices, turn off the heat.

We catch the onion and bay leaf from the water. It is convenient to do this with a slotted spoon.

Place the meat and bones in a large container to cool.

Let's start sterilizing the jars. You can do this the classic way in a saucepan, or you can load the jars into the dishwasher at maximum temperature.

Separate the cooled meat from the bone and tear it into small pieces. After 5 hours of cooking it is very easy to do. The main thing is to select all the small bones and cartilage.

cooking method

1. The head must initially be cut into 4 parts. Place the pork head in a bowl, fill with warm water, and leave for half an hour.

2. After the specified time, scrape the skin and ears. The entire surface must be clean and light. Then we cut the head into pieces so that everything is compactly placed in a pan.

3. Fill the meat in the pan with water, it should completely cover all the pieces. We send it to the fire. Cook the pork head for 5 minutes from the moment the water boils, then drain everything into the sink.

4. Wash the meat again under running water and put it back into the pan. Fill with water in the same way as the first time: the water should cover the meat. We send it to the fire.

5. Peel the onions and place them entirely in a pan with meat. Cook the pork for three hours from the moment the water boils.

6. Then remove the onion, and instead add allspice, bay leaf, and salt. Continue cooking for another hour.

7. After the specified time, use a slotted spoon to place the pork head into a large, deep bowl. By this time, the meat is already well off the bone.

8. Let the pork cool, then separate the meat from the bones and cartilage. Strain the broth through a sieve or cheesecloth. We cut the meat into pieces, cut the skins with a knife (the skin is also used for stewing).

9. Peel the garlic and grate it. Add garlic to the meat and add ground black pepper. Mix everything well, taste for salt, and adjust if necessary.

10. Place the meat in pre-sterilized jars up to about the shoulders, then add broth. The broth should be added so that it does not reach the edges of the jar by about 1 centimeter. Cover the jars with pre-sterilized lids.

11. Line the bottom of a large pan with a towel and place the jars in it. A towel is required so that the jars do not come into contact with the pan. Pour warm water into the pan, it should reach the shoulders of the jar.

12. Place the pan on the fire and pasteurize the stew for 30 minutes from the moment the water boils. And then we seal the jars hermetically. Let the workpieces cool, and then transfer them to a permanent storage location.

Pork heads - 2 pcs (cut weight about 8 kg)
Onion - 3 pcs.
Garlic - 1 head
Bay leaf - 9 pcs
Mixture of peppercorns - 30 g
Salt - 11 tbsp. l.
Water - 12 l

Clean the heads, trim the ears. You don’t have to trim the cheeks if you like your stew fatter. If your pig heads are not so “beautiful,” then you must definitely clean them of entrails and dirt. Cut out the eyes and a piece of skin where the seal is. Pre-soak the heads in cold water overnight - the heads will be completely cleaned and all the blood will come out.

While the water is boiling, peel the onions. We remove the peel without cutting off the top of the onion, this way the head will retain its shape during long cooking. Add 1 large onion to each pan.

After 4 hours of cooking, add 3 bay leaves, 10 grams of a mixture of peppercorns and 3 tablespoons of salt to each pan. Cook with seasonings for another 1 hour.

To finally decide on the seasonings, let’s prepare ground pepper and garlic - they are added to the sterilized jars of meat.

After an hour of boiling our meat with all the spices, turn off the heat.

We catch the onion and bay leaf from the water. It is convenient to do this with a slotted spoon.

Place the meat and bones in a large container to cool.

Let's start sterilizing the jars. You can do this the classic way in a saucepan, or you can load the jars into the dishwasher at maximum temperature.

Separate the cooled meat from the bone and tear it into small pieces. After 5 hours of cooking it is very easy to do. The main thing is to select all the small bones and cartilage.

Strain the broth from the pans into one large container. We will add it to jars for meat. The remaining broth can be used to make jellied meat.

Place the cleaned meat in sterilized jars, add a clove of garlic and half a teaspoon of ground black pepper. Test for salt, I added another teaspoon of salt to each jar.

Add broth, leaving about 1 cm to the edge of the jar.

Place the jars in a pan, having previously covered the bottom with a towel, and add water to 2-3 cm below the level of the jar. Bring the water to a boil and sterilize our stew for about 30 minutes. We also immerse the lids in a pan for sterilization.

Carefully remove the sterilized stew in jars from the pan, screw on the lids and place upside down under the blanket overnight. This way the jars will cool much more slowly. The stew that you are going to use in the near future can be covered with a nylon lid, cooled and placed in the refrigerator. The stew, closed with iron lids, does not need to be stored in the refrigerator; a basement or pantry is sufficient. The shelf life of this product is approximately 1.5 years.

A version of real stew, for those who love more than just meat. It takes a long time to make, but it turns out delicious. As per GOST!

General information

Nowadays, any grocery store offers the buyer a huge selection of stews. Many manufacturing companies produce this product in different variations and price categories, everyone can find the best option for themselves. However, not everyone is in a hurry to do this. This is due to the fact that it is very difficult to find a truly high-quality and tasty product.

Sometimes even the most expensive stew can be of poor quality. When opened, the meat takes on an unappetizing bright pink hue, which indicates the use of a huge amount of dyes and color fixatives.

There are also jars that are half, or even more, filled with fat and jelly. Preparing pig's head stew at home will help you avoid buying low-quality goods.

Cooking stew

To get a truly high-quality and tasty product, you need to spend a considerable amount of time, effort and money. However, knowing and taking into account all the nuances of preparation, you can significantly speed up and reduce the cost of the process without losing quality.

Ingredient Selection

Before you make pork head stew, you need to correctly select and purchase all the necessary products. The main ingredient of any stew is meat. The taste of the final product will depend on its quality. To prepare homemade stew, housewives use the following types of meat:

In most cases, stew is made from beef or pork. The latter is preferable if you want a fattier and more nutritious product.

Pork is a fairly expensive type of meat.
This is due to the difficulty of keeping, slaughtering and processing animals. To slightly reduce the cost of preservation, stew lovers came up with a recipe from a pig's head. It is much cheaper than meat, but has the same pleasant taste and high fat content. It is best to buy a pig's head from those owners who breed these animals for their own needs. This way you can be one hundred percent sure of the quality of farm products. If you don’t have this option, then purchasing the main ingredient can be a problem. Try to choose meat only from trusted and well-established producers.

When purchasing, you should pay attention to the appearance, color and smell of meat . Using these parameters, you can easily determine the quality and freshness of the product. If at least one of them has caused you doubts, then you should refuse to buy a pig’s head and look for better options.

Pork head recipe

This option is the most commonly used. The entire work takes at least seven hours, so you need to be patient and find the necessary time. However, all the difficulties will more than pay off after you try the finished product.

To prepare pork stew you will need the following ingredients:

a pig's head weighing at least 5 kg (it is better to take without tongue and cheeks);
two heads of onions;
four cloves of garlic;
three tablespoons of salt;
three bay leaves;
a teaspoon of ground black pepper;
10 pieces. peppercorns;
pure water.

Try to use only the best ingredients that will make the dish not only tasty, but also healthy. The cooking process is simple and includes the following steps:

The pig's head is cut into four parts. If you do not know how to do this, then ask the seller about it when purchasing.
The meat is thoroughly washed and filled with warm water.
After half an hour, the skin is washed again with water.
Eyes are cut out of the head.
The pork is cut into arbitrary pieces to ensure even placement in the pan.
Water is added to the bowl in such an amount that it completely covers the meat.
Place the pan over medium heat and bring to a boil.
After ten minutes of cooking, the water is drained.
The onions are peeled and washed thoroughly.
Whole onions are added to the meat and filled with cold water.
The future stew is returned to the stove and cooked for about four hours.
An hour before the end of cooking, remove the onion and add bay leaf, peppercorns and salt.
After the pork head is cooked, it is removed from the pan and cooled.
All bones are removed from it and the meat is separated.
The broth obtained by cooking the head is filtered.
Edible pieces are transferred to a bowl. Chopped garlic and ground pepper are added to them.
Everything is thoroughly mixed and placed in pre-prepared clean jars.
The jars are filled to the brim with strained broth and rolled up.

Sterilization of the finished product

Before rolling the cans, they need to be sterilized. This is necessary so that the finished product lasts longer and does not deteriorate. Jars are sterilized as follows:

A deep saucepan and filled with water.
After boiling, a towel is placed on its bottom.
Jars of stew are placed on it and covered with lids. Make sure that the water level does not reach the edge of the jar.
The jars are sterilized for ten or fifteen minutes over low heat.
After this time, the container with the finished product is carefully removed and rolled up while hot.
The jar is turned upside down and placed under the blanket until completely cooled.
After this, the stew is moved to the refrigerator or cellar for storage.

The finished product can be eaten with a slice of fresh bread or added to a variety of dishes. Using it you can not only prepare soups, porridges, potatoes, but also make delicious cutlets.

Pork head stew is a very tasty and nutritious dish. Due to the cheapness of the ingredients, even the poorest families can afford its preparation. If you follow all the tips and recommendations correctly, you can get a delicious meat product that will decorate the table and help diversify your daily diet.