Servings: ten
Cooking time: 6 hours
Preparation time: 10 hours
INGREDIENTS:
pork head 1 pc.
bulb onions 1 pc.
carrot 1 pc.
garlic 1 pc.
celery root 1 pc.
Bay leaf 4 pcs.
spice
salt
PREPARATION: +
Peel the pork head, remove the tongue, soak the offal in very cold water for three and a half hours.
Change the liquid several times.
Rinse the meat again, pour in a new portion of water, cook for five hours.
Add salt, spices, onions, carrots, celery, part of the garlic cloves.
Remove the meat from the bones, peel the tongue from the films.
Cut the offal into pieces, add the remaining garlic.
Transfer the meat to a plastic bottle.
Pour in strained broth.
Put the container in the refrigerator overnight. Remove plastic.
When serving, cut the product into circles, like a sausage.
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