Holiday Pork Head Jellied Meat

A wonderful decoration for a holiday table! Preparing jellied meat takes a long time. If you want to surprise your family or guests, you will need to spend a little effort, but the result will be worth it!!! Letʼs prepare jellied pork head. So, letʼs begin.
cook time: 12h
Owen Truitt
Holiday Pork Head Jellied Meat

Nutrition Facts (per serving)

117
Calories
9g
Fat
10g
Protein

Ingredients (15 portions)

Basic:

Garlic 6 clove
Salt 1.5 tbsp
Water 2.5 l
Bay leaf 3 pc
Pig head 3 kg

Recipe instructions

Step 1

Step 1
The ears of the pigʼs head must be cut off and the head cut across so that the skull remains intact. Rinse your hair thoroughly with cold water.

Step 2

Step 2
Choose a larger pan with a thick bottom. Let it cook for 5 hours, constantly removing foam and fat. Add salt to the water. There is no need to add water during cooking, as the jellied meat will not take on a jelly form.

Step 3

Step 3
When the meat is cooked, remove the parts of the pork head from the pan, let it cool a little and remove the bones, brain, and skin. The broth needs to be strained.

Step 4

Step 4
Combine the cleaned meat and broth, mix, add bay leaf, finely chopped garlic and put it back on low heat. Cook for another 20 minutes.

Step 5

Step 5
The resulting broth with pieces of meat can be poured into original molds and refrigerated for 2-3 hours.

Step 6

Step 6
The jellied meat is ready! It will be a wonderful decoration for the holiday table. Bon appetit!!!

Additional rubrics

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