Servings: 15

Cooking time: 7 hours 30 minutes

Preparation time: 15 hours 40 minutes

INGREDIENTS:

pork head 7 kg

pork stomach 1 pc.

bulb onions 3 pcs.

garlic 1 pc.

Bay leaf 5 pcs.

corn grits 5 d.l.

black peppercorns 6-7 pcs.

PREPARATION: +

Rinse the pork stomach from mucus, leave in cold water for eight hours.

Pour corn grits into the stomach, mash with your hands.

Leave it on for forty minutes with a wet towel. Rinse off the groats by hand.

These manipulations will relieve the stomach of an unpleasant aftertaste.

Wash the pig's head, scrape with a sharp knife. Remove ears, eyes.

Chop the head into pieces, add water, cook for four or five minutes.

Change the water to fresh, cook for four hours.

Pour into a container with meat, pepper, garlic cloves, salt, onion slices, bay leaf. Cooking time is one hour.

Remove the meat from the broth, cut into small pieces, salt to taste.

Fill the stomach with a mass.

Sew up the hole with cooking thread.

Strain the broth, bring to a boil, pour into the stuffed stomach, cook for an hour, the heat is minimal.

Bake the stomach for half an hour in the oven, the temperature is medium.

Put a load on the product, cool it, move it to a cold place for seven or eight hours.

Cut the appetizer into slices before serving.