Pork head jellied meat

Despite the fact that many families love and revere jellied meat, not everyone prepares it themselves, preferring a store-bought dish. However, it’s no secret that food prepared at home is always healthier. Pork head jellied meat is not the easiest version of this delicacy. However, a step-by-step recipe will help you understand the intricacies of the dish and make it tasty.

1. Calories
   214,55 kcal
2. Protein
   18,5 gram
3. Fat
   15,53 gram
4. Carbohydrates
   0,25 gram
5. ~ Time
   6 Min
6. Pepper
7. Complexity

Products per 16 serving:

1. Pig head
   8 kg = 8000 g
2. Powder gelatin

   ---

   
   95 g
3. Garlic

   ---

   
   5 cloves = 25 g
4. Salt

   ---

   
   2 tsp. = 14 g
5. Black pepper ground

   ---

   
   1 tsp. = 5 g
6. Green onions

   ---

   
   30 g
7. The crap is a dining room

   ---

   
   80 g

Steps:

1. 
   Prepare ingredients for jellied head. Chop the pig's head into small pieces, first cutting out the eyes. Rinse the resulting parts well under cold water. Peel the garlic and chop it. Wash the green onions and chop coarsely.
2. 
   Cook the meat. Place all the head parts in a saucepan. Fill them with cold water so that its level is 5-6 cm higher than the contents. Cook the parts over high heat until boiling, being sure to remove the foam. Reduce heat, add salt and pepper to the broth, cover and simmer for about 3 hours until the meat is cooked.
3. 
   Prepare the meat base for the jellied meat. Remove the finished meat from the broth and separate it from the bones and skin. Finely chop and add chopped garlic to the meat. Divide the meat into the molds.
4. 
   Pour broth over meat and cool. Strain the broth and mix with gelatin. When the mixture becomes homogeneous, pour it over the meat and add salt as needed. Leave the dish in the refrigerator for 2 hours.
5. 
   Serve the finished pork head jellied meat in plates, cut into cubes. Sprinkle them with chopped green onions. Place table horseradish in a gravy boat nearby.