How to store pressed pork meat. Meat snack - pressed meat. Pressed pork head meat recipe with photo

First of all, when we go to the market, we don’t pass by the meat aisles, but buy a pig’s head. At an anti-crisis price of 35 rubles/kg.

For 145 rubles. this is such a miracle (4 kg 800 gr.) (photo 1)

Don't worry about the crack on your forehead. It wasn’t she who killed herself against the wall while running, it was I who asked the butcher to chop it up.

Soak your head in cold water for 5 hours, because no one processes it cleanly for sale.

We scrape the soaked pork head with particular cruelty with a knife.

As you will notice, the recipe is quite flexible. It is possible to include, if desired, the tongue, if it is present in the head, and the liver and heart. Here whoever likes it. Any recipe is not a dogma, but a guide to action.

We put the head with roots and onions to cook on the stove, add salt. Cook over low heat for at least 2 hours, possibly 4 hours. Before the end of cooking, add pepper and Bay leaf.

Place the cooked head on a baking sheet. After allowing it to cool slightly, we begin cutting, cutting off the skin with the fat layer, trying not to damage the skin. (Photo 3)

Having removed all the skin from the head, we place it on a gauze or canvas previously laid out on the table, skin side down. Salt, pepper, sprinkle with chopped garlic (photo 4)

After thoroughly removing the meat from the head, pour it in a heap onto the skin. There is a tongue or liver, add it here. Again, salt, pepper, sprinkle with chopped garlic. Now I also added nutmeg in that direction, for the smell. (photo 5)

We carefully collect the gauze by the edges, so that the contents are revealed in the pork skin.

Then there are two ways to deal with the head collected in gauze.

Option one is to lower it into the boiling broth remaining after cooking the head and boil for minutes. 10-15. Along with this, the garlic will soften a little, lose some of its pungent odor and will not be so noticeable in the finished dish.

Option two - immediately, without intermediate cooking, throw the gauze into a colander and, without straining your brain for long, put it under pressure. (Photo 6-7)

In my practice I did both without this and without that. I like both methods, I don’t see any particular difference. The only thing is that in the second case, when consuming the dish, the garlic does not come in small pieces, but the steam dissolves in the overall taste. But whoever likes it.

Because it takes at least 20 hours to keep the dish until it’s ready, the waiting time needs to be filled with something. So as not to waste gastric juice, I grilled a pig's coin, cut off before putting the meat in the pan and boiled with the head. I consumed it with beer and hot pickled peppers. I must emphasize that such a pig nickel is a thing of rare taste benefits, a gift for real pork lovers. (photo8)

Well, at the end of the time mentioned above, we get our cheese (it’s similar, really!). We serve it on the table accompanied by the right alcohol, which in this particular case is vodka, and other euphoria, such as horseradish, mustard, herbs. You can decorate the top with coarsely ground dark pepper. (Photo 9)

Ingredients

So, we need (photo 2):

1. Pork head 1 pc. approximately 5 kg.

2.Carrots, parsley root, celery (optional) 1-2 pcs.

3. Onions 1-2 pcs.

4. Pepper (dark, white, mixture of five peppers) to taste

5. Seasonings (bay leaf, marjoram, tarragon, nutmeg) optional

6.Salt (obviously, besides, I didn’t show it).

7. Garlic! (But you can’t live without it. The taste of pork and garlic is a culinary wedding better than mozzarella with tomatoes or rice with lamb!).

Step by step photos of the recipe

Additional recipe information

What is special about the described method of manufacturing the product? Just in the form of wrapping meat. As you can see, the fat and skin remain outside the piece and are not mixed, so those who don’t like fat and skin, and there are a large number of such eaters, will be able to cut them off normally. Well, for those who consume everything that is not nailed down - bon appetit! I won’t describe the smell and taste, I’m not a complete sadist, after all, from end to end!

Recipe: Pork's head cheese. how to cook quickly and tasty at home

Most housewives prefer festive table purchase different cuts, most often sausages different varieties, cheeses, shins and so on. But you can often also find very tasty brawn on the table.

You can buy it in a store, at the market and prepare it yourself. Some may find that preparing brawn is very tedious and requires large quantity time, so few people want to tinker with it. But still, if you once try to cook it yourself, you will probably realize that you were wrong in many ways.

Oh, how my family loves this delicacy! Let's cook it with you this time.

How to prepare pressed pork head meat recipe:

2) Then we take out the head and thoroughly clean the skin. If possible, cut it into pieces. Place the head, onion, and carrot in a deep saucepan. Fill the pieces with cold water and put on fire. As soon as the water boils, skim off the foam and add pepper and bay leaf. Let it cook for 4-5 hours over low heat. We check readiness. If the meat can be easily separated from the bones, congratulations - the head is cooked!

5) After this time, we look into the refrigerator compartment and what do we see? Perfectly formed, flavorful pressed meat! Most often we call it brawn. This shape, like the one in our photo, is very convenient for beautiful cutting into a dish. In general, the pressed meat itself is simply divine in taste! Try it now. Enjoy your meal!

Pork's head is rarely considered as a serious culinary product. It is customary to make jellied meat from it, and the tongue makes a good aspic. But that is not all. It turns out that you can make very tasty pressed meat from a pig's head.

IN Lately daily menu Every family is increasingly “attacked” by sausages. They have become a real attribute for a quick breakfast or light dinner. This significantly reduces cooking time, but does not provide the same pleasure that is felt after eating food prepared with your own hands. And it’s not that difficult to do. Take, for example, a pig's head. You can make not only jelly from it, but also something interesting. There is an excellent recipe that makes it easy to make unusual pressed meat from a pig's head. For this you will need a pork head, garlic, onions, ground pepper, carrots, spices and water.

You need to prepare as follows:

Wash the pork head, cut it into two parts lengthwise and place in a wide pan.
Pour the product with water and immediately cook for 4 hours.
After this, remove both halves from the pan, place them on the table and completely remove them from the bones.
Then spread gauze on the table, place one piece on it, skin side down, and generously season it with spices.
Roughly chop onion, carrots and garlic. Mix the products and spread the resulting mass on top of the first piece of head.
Cover the entire structure with a second piece and wrap the resulting roll very tightly in gauze.
Place pressure on top and leave the product in this position for one day.

Pressed pork head meat prepared in this way turns out very tasty, juicy and aromatic.

A long-familiar product

There are many dishes in cooking that are prepared in this way. Take brawn, for example. By and large, it is the same pressed meat from a pig's head, decorated in the form of a sausage product. To prepare it at home you will need: 1 pork head, 7 liters of water, 3 onions, 1 kilogram of piece pork, salt, 1 carrot, parsley root, spices, 2 bay leaves, herbs (parsley, dill) and lemon zest (for those who like ).

Preparing brawn is quite simple:

Boil a piece of pork and head along with roots for 5 hours. Half an hour before the end of cooking, add bay leaf and salt to the pan.
Place the finished product on a cutting table, remove any existing bones and cut everything into small pieces.
Now the chopped meat must be boiled again along with the onion and lemon zest. This will take approximately 1 hour.
Combine the boiled pieces with the rest of the ingredients and mix well. Then put everything on gauze, roll it tightly, tie it with twine, put it under arbitrary pressure and put it in the refrigerator for several hours.

The finished pressed meat from the pork head should be served on the table, first cut into pieces and sprinkled generously with herbs.

To prepare pressed meat, you can use not only pig heads, but also legs. For variety, you can also add any poultry meat. For the standard version with pork you will need the following ingredients:

2.5 kilograms of pork feet;
2 carrots;
1 potato;
3 bay leaves;
5 sprigs of cloves;
a tablespoon of peppercorns;
2 onions;
5 cloves of garlic;
salt;
several stalks of dill;
2 tablespoons of gelatin powder;
1 tablespoon honey;
a couple of juniper branches and 10 berries of this plant.

The work starts with the most important thing:

Rinse the pork legs, clean and dry with a napkin.
Then brush them with honey and let them sit for 15 minutes.
Place the legs tightly in a saucepan, add water and slowly bring to a boil.
Skim the foam from the broth, and then add the chopped vegetables and other ingredients. Cook the legs in this composition for at least 3 hours.
After this, remove the skin from the legs and cut off the meat.
Line the prepared pan with pieces of leather.
Grind the meat, mix with gelatin and place on top of the skin in a mold. Make several such layers. Cover everything on top with skin again.
Close the mold, place a weight on it and leave it in this position for a whole day.

The result is very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, pouring sour cream sauce with dill. But everyone can decide for themselves what to eat such a delicious dish with.

Equipment in everyday life

Technology is increasingly coming to help housewives in the kitchen. Designers are developing new devices that can make work in the kitchen easier. One such mechanism is the ham maker. It makes cooking much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make using this device. It is not necessary to take the head. For cooking, you can use the following ingredients: meat, boiled carrots, spices, sweet pepper and 2 eggs.

Everything is prepared in two steps:

Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are lightly marinated.
Add the remaining ingredients and mix everything again.
Line the ham pan with foil and place the prepared mixture in it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes and pour a glass of plain water into the pan. Place the structure in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served. So fragrant meat product can be placed on bread as a sandwich or served in a plate with a vegetable side dish.

Wide choice

Any housewife can decide for herself how to make pressed meat. It all depends on the availability of products and auxiliary equipment in the kitchen. If you don’t have a standard ham maker at hand, you can always cook the meat in regular cling film. It is better to take a simpler recipe. For this option, the following set of products is suitable: 1.2 kilograms of pork, a glass of water, spices, 3 tablespoons of gelatin, salt, a little garlic and onions (if desired).

The dish is prepared in the usual way:

Cut the meat into large pieces and place in a pan. Then fill it with water and put it on fire. During cooking, add salt, onion and pepper.
At this time, dilute the gelatin with cold water and set aside to swell.
Remove the finished meat from the hot broth into a separate plate and let it cool. Then carefully separate each piece into fibers. Add chopped garlic to the meat.
Dilute the prepared gelatin with a little hot broth.
Moisten the baking dish with water and line the inside with film.
Pour some gelatin onto the bottom and place some of the meat and garlic on top. Continue to lay out in the same order until all the products are gone. There must be gelatin on top.
Wrap the resulting mixture with the edges of the film and place a weight on top. Place this design in the refrigerator for 10-12 hours.

The meat should be served on the table generously sprinkled with herbs.

There is such a variety of delicacies in the shops that your head is spinning. I just don’t understand where they put the taste! Why do various emulsifiers, stabilizers and glutamates grate so much on the teeth?
I bought this cool little thing just now, it’s called a “Beloboka” ham maker. This is a stainless steel mold that is adjusted by three springs.

The operating principle of this gadget is very simple: you place something in this container, then it is fixed with tight springs. The container is placed either in the oven, or in a convection oven, or simply in a saucepan. Under the influence of temperature, the contents decrease in volume, the springs press and compress the contents during cooking.

You can put any ingredients in it: pork, beef, veal, lamb, rabbit, turkey, chicken, fish and seafood. And any fillings: vegetables, fruits, dried fruits, nuts, mushrooms, cheeses, sauces, seasonings, etc. and so on..

I have already conducted many experiments, and I will post the most successful ones here.

Let's start with the most interesting and tasty.

We need:

Pork ribs - 1.5 kg;
Garlic - 4 cloves;
Hot pepper - a couple of pieces;
Sweet paprika, salt, pepper to taste;
Gelatin - 1 tbsp.

So, we cut off the excess lard, cut it into cubes and put it in a blender. Add garlic, salt, pepper, paprika and gelatin. Let's break through well.

Cut the rest of the meat into cubes. Add this wonderful mixture to the meat and distribute it well throughout the meat. If you have time, you can leave it for two hours to marinate better.

When the meat is laid to the edges, we tie the top with wire and close with a lid. We tighten the springs.
We make punctures in the film with a needle along these springs and on the lid. This is so that the juice has somewhere to go. Place in a tray with water.
Next, place in an oven preheated to 180 degrees. You can either stand or lie down. As always, we check the degree of readiness using a thermometer.

As you can see, the volume has changed a lot, by about 20 percent.

Here's sausage, ham, and pressed meat!

Due to the fact that I’m in Russia, I don’t eat sausage and entertainment products on principle, this product helps me feel nostalgic for former tastes...

Bon appetit!

This thing is basically on sale everywhere now, Google it yourself.

Everything ingenious is simple

Recently, the daily menu of any family is increasingly being “attacked” by sausages. They have become a real attribute for a quick breakfast or light dinner. This significantly reduces cooking time, but does not provide the same pleasure that is felt after eating food prepared with your own hands. And it’s not that difficult to do. Take, for example, a pig's head. You can make not only jelly from it, but also something interesting. There is an excellent recipe that makes it easy to make unusual pressed meat from a pig's head. For this you will need a pork head, garlic, onions, ground pepper, carrots, spices and water.

You need to prepare as follows:

Wash the pork head, cut it into two parts lengthwise and place in a wide pan.
Pour the product with water and immediately cook for 4 hours.
After this, remove both halves from the pan, place them on the table and completely remove them from the bones.
Then spread gauze on the table, place one piece on it, skin side down, and generously season it with spices.
Roughly chop onion, carrots and garlic. Mix the products and spread the resulting mass on top of the first piece of head.
Cover the entire structure with a second piece and wrap the resulting roll very tightly in gauze.
Place pressure on top and leave the product in this position for one day.

Pressed pork head meat prepared in this way turns out very tasty, juicy and aromatic.

A long-familiar product

Preparing brawn is quite simple:

Boil a piece of pork and head along with roots for 5 hours. Half an hour before the end of cooking, add bay leaf and salt to the pan.
Place the finished product on a cutting table, remove any existing bones and cut everything into small pieces.
Now the chopped meat must be boiled again along with the onion and lemon zest. This will take approximately 1 hour.
Combine the boiled pieces with the rest of the ingredients and mix well. Then put everything on gauze, roll it tightly, tie it with twine, put it under arbitrary pressure and put it in the refrigerator for several hours.

The finished pressed meat from the pork head should be served on the table, first cut into pieces and sprinkled generously with herbs.

To prepare pressed meat, you can use not only pig heads, but also legs. For variety, you can also add any poultry meat. For the standard version with pork you will need the following ingredients:

2.5 kilograms of pork feet;
2 carrots;
1 potato;
3 bay leaves;
5 sprigs of cloves;
a tablespoon of peppercorns;
2 onions;
5 cloves of garlic;
salt;
several stalks of dill;
2 tablespoons of gelatin powder;
1 tablespoon honey;
a couple of juniper branches and 10 berries of this plant.

The work starts with the most important thing:

rinse, clean and dry with a cloth.
Then brush them with honey and let them sit for 15 minutes.
Place the legs tightly in a saucepan, add water and slowly bring to a boil.
Skim the foam from the broth, and then add the chopped vegetables and other ingredients. Cook the legs in this composition for at least 3 hours.
After this, remove the skin from the legs and cut off the meat.
Line the prepared pan with pieces of leather.
Grind the meat, mix with gelatin and place on top of the skin in a mold. Make several such layers. Cover everything on top with skin again.
Close the mold, place a weight on it and leave it in this position for a whole day.

The result is very tasty pressed meat, which is well known in Norwegian cuisine. Scandinavians eat it with toast or special flatbreads, topped with sour cream and dill sauce. But everyone can decide for themselves what to eat such a delicious dish with.

Equipment in everyday life

Technology is increasingly coming to help housewives in the kitchen. Designers are developing new devices that can make work in the kitchen easier. One such mechanism is the ham maker. It makes cooking much easier. A special recipe has been developed for each dish. Pressed meat, for example, is very convenient to make using this device. It is not necessary to take the head. For preparation, you can use the following ingredients: carrots, spices, sweet pepper and 2 eggs.

Everything is prepared in two steps:

Cut the meat, carrots and peppers into pieces, mix and set aside for a while (2 hours) so that the products are lightly marinated.
Add the remaining ingredients and mix everything again.
Line the ham pan with foil and place the prepared mixture in it. Cover the device with a lid and place in a deep frying pan. Poke holes in the marked holes and pour a glass of plain water into the pan. Place the structure in the oven for 1.5 hours.

After cooling, the finished product can be removed from the device and safely served. This aromatic meat product can be placed on bread in the form of a sandwich or served in a plate with a vegetable side dish.

Wide choice

The dish is prepared in the usual way:

Cut the meat into large pieces and place in a pan. Then fill it with water and put it on fire. During cooking, add salt, onion and pepper.
At this time, dilute the gelatin with cold water and set aside to swell.
Remove the finished meat from the hot broth into a separate plate and let it cool. Then carefully separate each piece into fibers. Add chopped garlic to the meat.
Dilute the prepared gelatin with a little hot broth.
Moisten the baking dish with water and line the inside with film.
Pour some gelatin onto the bottom and place some of the meat and garlic on top. Continue to lay out in the same order until all the products are gone. There must be gelatin on top.
Wrap the resulting mixture with the edges of the film and place a weight on top. Place this design in the refrigerator for 10-12 hours.

The meat should be served on the table generously sprinkled with herbs.