Making pork head stew at home

Making pork head stew at home

Stew is a versatile meat product that can be made from any type of meat. Most often, canned food is made from beef or pork.

• General information
• Making stew
  • Ingredient Selection
  • Pork head recipe
  • Sterilization of the finished product

With its help, you can prepare a huge number of delicious dishes (naval pasta, soups and almost everything else). But not all housewives trust the manufacturers and prefer to make pork head stew at home.

General information

Nowadays, any grocery store gives the buyer a large selection of stews. Many companies produce this product in various variations and price categories; anyone can find the best option for themselves. But not everyone is in a hurry to do this. This is justified by the fact that it is very difficult to find a truly high-quality and tasty product.

From time to time, even the most financially expensive stew can be of low quality. When opened, the meat takes on an unappetizing bright pink color, which indicates the introduction of a large number of dyes and color fixatives.

There are also containers that are half, or even more, filled with fat and jelly. Making pig's head stew at home will help you avoid buying a bad product.

Making stew

To get a truly high-quality and tasty product, you need to spend a lot of time, effort and foreign currency. But, knowing and taking into account all aspects of manufacturing, you can significantly speed up and reduce the cost of the process, without losing any quality.

Ingredient Selection

Before you create a pork head stew, you need to correctly select and purchase all the necessary products. The main ingredient of any stew is meat. The taste of the final product will depend on its specific properties. To make homemade stew, housewives use the following types of meat:

• pork;
• beef;
• chicken;
• rabbit meat.

The stew is almost always made from beef or pork. The extreme is better if you want to get the fattest and most nutritious product.

Pork is a fairly expensive type of meat. This is justified by the difficulty of keeping, slaughtering and processing animals. In order to reduce the cost of preservation, stew lovers came up with a recipe from a pig's head. It is much cheaper than meat, but has the same pleasant taste and higher fat content.

It is best to take a pig's head from those owners who breed these animals for their own needs. This way you can be 100 percent confident in the quality of farm products. If you do not have this ability, then purchasing the main ingredient can become a problem. Try to choose meat only from tested and proven producers.

When purchasing, you should pay attention to the appearance, color and smell of meat . By these characteristics you can simply find the quality and freshness of the product. If at least one of them has caused you doubts, then you should give up buying a pig’s head and look for the highest quality options.

Pork head recipe

This option is more often used. The entire work takes at least 7 hours, so you need to be patient and find the right time. But all the difficulties will more than pay off after you try the finished product.

To make pork stew, you will need the following ingredients:

• a pig's head weighing at least 5 kg (it is better to take without tongue and cheeks);
• two heads of onions;
• four cloves of garlic;
• three tablespoons of salt;
• three bay leaves;
• a teaspoon of ground black pepper;
• 10 pieces. peppercorns;
• untainted water.

Try to use only the best ingredients that will make the dish not only tasty, but also healthy. The manufacturing process is simple and contains the following steps:

1. The pig's head is cut into four parts. If you do not know how to create this, then ask the merchant about it when purchasing.
2. The meat is carefully washed and filled with warm water.
3. After half an hour, the skin is washed again with water.
4. Eyes are cut out of the head.
5. The pork is cut into random pieces to ensure even placement in the pan.
6. Water is added to the bowl in such an amount that it completely covers the meat.
7. Place the pan over medium heat and bring to a boil.
8. After 10 minutes of cooking, the water is combined.
9. The onions are peeled and washed well.
10. Whole onions are added to the meat and filled with cool water.
11. The future stew is returned to the stove and cooked for approximately four hours.
12. An hour before the end of cooking, remove the onion and add bay leaf, peppercorns and salt.
13. After the pork head is cooked, it is removed from the pan and cooled.
14. All bones are removed from it and the meat is separated.
15. The broth acquired during cooking of the head is filtered.
16. Edible pieces are transferred to a bowl. Chopped garlic and ground pepper are added to them.
17. Everything is mixed well and placed in pre-prepared, unstained jars.
18. The jars are filled to the brim with strained broth and rolled up.

Sterilization of the finished product

Before rolling the cans, they must be sterilized. This is necessary so that the finished product is preserved longer and does not deteriorate. Jars are sterilized as follows:

1. The deepest pan is filled with water.
2. After boiling, a towel is placed on its bottom.
3. Jars of stew are placed on it and covered with lids. Make sure that the water level does not reach the edge of the jar.
4. The jars are sterilized for 10 or fifteen minutes over low heat.
5. After this time, the container with the finished product is carefully removed and rolled up while still hot.
6. The jar is turned upside down and placed under the blanket until completely cooled.
7. After this, the stew is {moved} for storage in the refrigerator or cellar.

The finished product can be eaten with a piece of fresh bread or added to various dishes. Using it you can not only cook soups, cereals, potatoes, but also create the most delicious cutlets.

Pork head stew is a very tasty and nutritious dish. Due to the cheapness of the ingredients, even the poorest families can afford to make it. If you follow all the tips and advice correctly, you can get the most delicious meat product that will decorate the table and help vary your daily diet.

Pork head stew

Prepare the most delicious meat dish from cheap ingredients. Stewed pork head is a lifesaver for every housewife. The stew can be used to make first and second courses, or served as an independent dish with a slice of bread and a portion of salad. If the pig's head is small, you can also use the cheeks. And in the big head there is a lot of fat on the cheeks, so it’s still better to remove them so that the stew is not extremely greasy. For stew, it is correct to use half-liter jars.

1. Main
2. Recipe groups
3. Pork head stew

Ingredients and how to cook

ingredients for 25 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 8 hours

manufacturing method

1. The head must first be cut into 4 parts. Place the pork head in a bowl, fill with warm water, and leave for half an hour.

2. After the designated time, scrape the skin and ears. The entire surface must be clean and light. Then we cut the head into pieces so that everything is compactly placed in a pan.

3. Fill the meat in the pan with water, it should completely cover all the pieces. We send it to the fire. Cook the pork head for 5 minutes from the moment the water boils, then drain everything into the sink.

4. Wash the meat again under running water and put it back into the pan. Fill with water in the same way as the first time: the water must cover the meat. We send it to the fire.

5. Peel the onions and place them completely in the pan with the meat. Cook the pork for 3 hours from the moment the water boils.

6. After that, remove the onion, and instead add aromatic peppercorns, bay leaf, and salt. Continue cooking for another hour.

7. After the designated time has passed, use a slotted spoon to place the pork head into a large, deep bowl. By this time, the meat is already well off the bone.

8. Let the pork cool, then separate the meat from the bones and cartilage. Strain the broth through a sieve or cheesecloth. We cut the meat into pieces, cut the skins with a knife (the skin is also used for stew).

9. Peel the garlic and grate it. Add garlic to the meat and add ground dark pepper. Mix everything well, taste for salt, adjust if necessary.

10. Place the meat in previously sterilized jars approximately up to the shoulders, then add broth. The broth should be added so that it does not reach the edges of the jar by about 1 centimeter. Cover the jars with previously sterilized lids.

11. Line the bottom of a large pan with a towel and place the jars in it. A towel is absolutely necessary so that the jars do not come into contact with the pan. Pour warm water into the pan; it should reach the shoulders of the jar.

12. Place the pan on the fire and pasteurize the stew for 30 minutes from the moment the water boils. And then we seal the jars hermetically. Let the workpieces cool, then transfer them to a permanent storage space.

Stewed pork head in a saucepan

Now we will prepare a very tasty and economical product. In the kitchen, stew can always help out in making a quick lunch, and in nature, it is especially delicious when cooked over a fire with pasta or buckwheat porridge.

• Pork heads – 2 pcs (cut weight: about 8 kg)
• Onion – 3 pcs.
• Garlic – 1 head
• Bay leaf – 9 pcs
• Mixture of peppercorns – 30 g
• Salt – 11 tbsp. l.
• Water – 12 l

Clean the heads, trim the ears. You don’t have to trim the cheeks if you like your stew meatier. If your pig heads are not so “beautiful,” then you must definitely clean them of entrails and dirt. Cut out the eyes and a piece of skin where the seal is. Beforehand, we soak the heads in cool water at night (that is, in the dark) - the heads will be completely cleared and all the blood will come out (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets ) .

We chop the cleaned and soaked heads into approximately 6 pieces each with an ax. Place the chopped pieces in pans, fill them with water to the brim and put them on the fire. Wait until it boils, boil for 10 minutes and drain the water. We rinse the meat, fill it with clean, cool water and put it on fire.

While the water is boiling, peel the onions. We remove the peel without cutting off the top of the onion, this way the head will retain its shape during long cooking. Add 1 large onion to each pan.

After 4 hours of cooking, add 3 bay leaves, 10 grams of peppercorns and 3 tablespoons of salt to each pan. Cook with seasonings for another 1 hour.

To completely decide on the seasonings, let’s prepare ground pepper and garlic - they are added to the sterilized jars of meat.

After an hour of boiling our meat with all the spices, turn off the heat.

We catch the onion and bay leaf from the water. It’s convenient to do this with a slotted spoon.

Place the meat and bones in a large container to cool.

Let's start sterilizing the jars. You can create this using the traditional method in a saucepan, or you can load the jars into the dishwasher at the highest temperature.

Separate the cooled meat from the bone and tear into small pieces. After 5 hours of cooking it is very easy to create. The main thing is to select all the small bones and cartilage.

Strain the broth from the pans into one huge container. We will add it to jars for meat. The remaining broth can be used to make jellied meat.

Place the cleaned meat in sterilized jars, add a clove of garlic and half a teaspoon of ground dark pepper. Test for salt, I added another teaspoon of salt to each jar.

Add broth, leaving approximately 1 cm to the edge of the jar.

Place the jars in a saucepan, having previously covered the bottom with a towel, and add water to 2-3 cm below the level of the jar. Bring the water to a boil and sterilize our stew for about 30 minutes. We also immerse the lids in a pan for sterilization.

We carefully take the sterilized stew in jars out of the pan, screw on the lids and place it upside down under the blanket at night (that is, in the dark) . In this way, the jars will cool even more slowly. The stew that you are going to use in the near future can be covered with a nylon lid, cooled and sent to the refrigerator. The stew, closed with steel lids, does not need to be stored in the refrigerator; a basement or pantry is enough. The shelf life of such a product is approximately 1.5 years.

Pork head stew - homemade for all occasions!

You can prepare quite a lot of dishes from a pig's head: brawn, jellied pig's head, and naturally delicious stew. Economical, but very tasty stewed pork head. Easy to make at home. We will prepare this homemade preparation, and a step-by-step recipe with photos and a multi-cooker assistant will help us with this.

Stewed pork head at home in a slow cooker

This dish, or rather homemade preparation, will require quite a lot of time, but it’s worth it! By opening a jar of this meat, you can prepare the second dish quickly and deliciously. Pork stew will perfectly complement potatoes, any porridge, pasta or rice, and will also save your time on production. According to this recipe, the stew is actually obtained according to GOST.

Products for manufacturing:

— Pork head — 5 kilograms

— Bay leaf — 5 pieces

— Flavored peppercorns — 5 pieces

— Onions — 2 heads

Manufacturing:

If you buy a pig's head at the market from strangers, be sure to check that the pig does not turn out to be a knur (not a castrated boar). Otherwise, the smell and taste of the stew will be irrevocably spoiled. You can check it with a lighter, heat up a piece of meat and sniff; if a nasty smell starts to move, you shouldn’t take the head.

One head produces approximately 5-7 half liter jars. The yield depends on the size of the head itself.

1. Rinse the pork head and scrape off any dirt. Pour cool water for 5 hours so that the blood comes out (the internal environment of the body, formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) . The tongue can be removed, we can say that it is a delicacy and can be used to make a salad with pork tongue.

2. After this time, drain the stained water and carefully wash your hair again. Cutting out eyes (yes, it’s not pleasant, but it’s absolutely necessary to create it). Then chop it into pieces and put it in a saucepan. Take water and put it on the stove. When the meat boils, the first water must be drained. Wash the meat. Fill with clean water again, adding peeled onions. Cook on low heat for four hours.

3. When the water boils, remove the foam and add salt.

4. After three hours of cooking, add spices (bay leaf and pepper). After 4 hours, remove the head and leave to cool. In the meantime, rinse with soda and sterilize the jars in the microwave by pouring a little water into them for 15 minutes. Pour boiling water over the lids. It is best to make the stew in half-liter jars.

5. Disassemble the cooled meat and onions into pieces. Carefully sort the meat, separate it from the bones, chop the lard and fat. Place in jars along with the spices, pour in the broth, which you have previously strained and covered with lids. If you like garlic, you can chop it in a garlic grinder and add a little to each jar for flavor. Fundamentally: do not place the meat in jars all the way to the top, leave approximately 1.5 -2 cm.

6. Place a scarf on the bottom of the multicooker, place the jars, pour water up to the hangers of the jars. Close the lid and set the multicooker program for 30 minutes.

7. At the end of the program, seal the jars and leave to cool. Once cooled, place in the refrigerator. Let it sit for at least a day and you can try it. Stewed pork head is ready!