Servings: ten
Cooking time: 7 o'clock
Preparation time: 11 o'clock
INGREDIENTS:
pork head 1 pc.
carrot 1 pc.
bulb onions 1 pc.
garlic 6-7 teeth
Bay leaf 4 pcs.
black peppercorns 4-5 pcs.
spice
salt
PREPARATION: +
Rinse and clean the pork head, chop into eight parts.
Soak the tongue separately in salted cold water for half an hour.
Pour water over all the pieces, including the tongue.
Add coarsely sliced onions and carrots, garlic, spices, bay leaves and salt.
Cook offal for five or six hours over low heat.
Remove the skin from the tongue.
Chop the meat in medium pieces.
Discard vegetables and bones.
Cover the form with gauze, the fabric should be folded into five or six layers.
Top with fat and meat, add spices and salt as desired.
Tie the gauze with a knot. Press the workpiece with a load, leave in the cold for eleven hours. Remove the gauze.
When serving, cut the saltison, garnish with chopped vegetables, herbs.
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