Servings: ten

Cooking time: 9 o'clock

Preparation time: 3 hours

INGREDIENTS:

pork head 1 pc.

pork stomach 1 pc.

corn grits 250 g

fat 200 g

lemon 1 pc.

bulb onions 1 pc.

carrot 1 pc.

garlic 7-8 teeth

Bay leaf 4 pcs.

black peppercorns 4-5 pcs.

spice

salt

PREPARATION: +

Peel the pig's head and chop it into eight pieces.

Pour in cold water, bring to a boil, change the liquid to fresh.

Add pepper, bay leaf, garlic cloves, salt, spices, carrots and onions.

Cook for five hours over low heat.

Turn out the stomach, wash, remove mucus.

Pour lemon juice into the stomach, rub with coarse salt.

Rinse after fifteen minutes.

Pour in the remaining lemon juice, add the bay leaf, peppercorns.

Pour in water, leave for an hour and a half.

Grate the by-product from the inside with corn grits, rinse.

Separate the meat from the bones, remove the film from the tongue.

Cut the meat into small pieces.

Stir in chopped garlic and pieces of bacon.

Ground pepper and salt - to taste, mix.

Stuff the stomach with meat and spices, sew up the hole.

Cook in the broth left over from cooking the head for an hour and a half.

Put the product under oppression for three hours.

Cut the appetizer, garnish with fresh or pickled vegetables, depending on the sea