Jellied pig's head - a budget find!Recipes aspic of pig head : clean and with different additives
Recipes / / August 12, 2017
Pork head contains a sufficient amount of gelling agents and is great for preparing aspic.
The cost of this part of the carcass is many times lower than that of many other pieces.
From a pig's head average size comes out to about 1.5-2 liters aspic.
And if you add to it more meat products, it is much more.
Jellied pig's head - the general principles of preparation
head for the aspic it is necessary to cut.At home, do not always possible, it is more convenient to solve this issue at the butcher market.Usually charge a symbolic procedure.From head removed brain , it is not useful .You can also remove language.Putting it in aspic or not - a private matter.On the basis of language, you can cook different tasty salads.
of the head washed, lay in a saucepan, pour water and cook about 3-5 hours .Previously it was thought that jelly need to cook for at least 6 hours, but it is unnecessary.The resulting foam is removed during boiling.To broth was saturated, the liquid is not poured a lot.Also, do not allow the future aspic actively boil and evaporate.Near the end of cooking in a pan put spices .The cooked
head dismantled, removed the bones.The pieces lay in a container or bowl, add the garlic and pour flavored broth in which the cooked ingredients to aspic.The dish is cooled to complete solidification, but frost-free.
Recipe 1: Classic jellied pig's head
basic recipe aspic of pig's head without the addition of other parts of the carcass, meat and additional gelatin.Mainly composed of cartilage, skins, small pieces of meat, but it is not much impact on the rich taste of pork and garlic.
• 1 head;
• 1 head of garlic;
• 3 bay leaves;
• salt and pepper.
1. Well wash the head, if necessary, scrape the peel with a knife.
2. Fill with water and cook for 2 minute after boiling.Broth merge, pieces again well washed.
3. Fill the pork with clean water so that the liquid covers products per centimeter.Again, put the stew.Remove the foam, remove the heat and cook for 3 hours.
4. Add salt, cook for another half hour.Let cool.
5. Take out the meat, dismantle the flesh, and bones hryaschiki.
6. Edible parts cut with hryaschik pieces, add chopped garlic, stir and spread across the containers.Each throw a bay leaf.The greater the lay of the product, the "meat" is brawn.The smaller the pieces, the more jelly.
7. tasting broth, if necessary, add more salt and pepper.
8. Fill the meat in containers prepared broth, and send the cold to freeze.
Recipe 2: Jellied pig's head "Twisted»
Many people like to jelly is not composed of pieces, and was a uniform, tangled mass, like a sausage.Often it is poured into a plastic bottle, which is then cut and discarded.The resulting sausages rounded shape comfortable cutting and use for sandwiches.But how to cook this dish?
• 1 head;
1. prepare a pig's head and boil the same way as described in the first recipe.Then cooled, We grab edible part.
2. hryaschik flesh and twist through a meat grinder together with garlic.
3. Add the broth, which was preparing to head.We try not to scoop the fat.It should get a fairly thick batter.
4. Try to salt, put pepper and other spices.Mix until dissolved.
5. Pour jelly twisted Container and you're done!
Recipe 3: thick jellied pig's head and legs
Recipe dense food that reminds Brawn consistency.To prepare such a jellied meat from pig heads need it half and 3 feet.
• ½ pig's head;
• 3 feet;
• 1 onion;
• 3 cloves of garlic;
• salt and pepper;
• 1 carrot.
1. Laying in a pot, washed and peeled meat products, fill with water so that it just covers foods and cook for 2 hours.Do not forget to remove the foam.
2. Add the cleaned and cut in half carrot, onion, salt, you can throw a couple of peas pepper and cook for another 40 minutes or an hour.Meat should be soft but not seethe.
3. Let cool, We grab food pieces from the bones.The feet will be a lot of skins, edible hryaschik, all of them need to put in the filler.They will provide the density and thickness.
4. grind the garlic, mix with meat products, which can be simply cut or twist, as in the previous recipe.
5. Boiled carrots can be cut and add to the dish, the onions are usually discarded.
6. Add the broth, so that it almost covered the pieces of meat, mix well with a spoon and jelly send solidify.
Recipe 4: Jellied pig's head and chicken lovers chicken
or those who are a little out of my head in aspic meat pieces will love this recipe.In addition, the legs are relatively cheap, and with the addition of chicken dishes can be prepared much more!
• ½ head;
• 3 chicken legs;
• 4 cloves of garlic;
• 1 clove;
1. Fill the head washed with water, boil a minute after boiling.Change the liquid, put the stew.
2. After 2 hours after boiling add the chicken legs and cut in half the onion, broth can be a little prisolit.Cook until cooked chicken.
3. Let cool, We grab the meat, cut into small pieces.
4. grind the garlic, add the meat.Good mix to chicken and pork were distributed evenly.
5. We would like to taste the broth, put salt, pepper.
6. Fill the meat cool and you're done!
Recipe 5: Jellied pig's head and shank
Shank - part of the foot, which contains a lot of meat.And, then, jellied head out very tasty, dense, saturated.
• ½ head;
• 1 knuckle 1-1.5 kg;
• 4 cloves of garlic;
• 2 bulbs;
• bay leaf, salt.
1. Fill the meat products washed with water, boil for 3 hours.
2. Add the sliced onions, salt, cook for another half hour.
3. Let cool for the future of the filler by placing a laurel leaf in it.
4. We grab all the meat and edible part of the head and shank.Cut into pieces, put together with crushed garlic, spread over a bowl.
5. Broth strain, pour the meat and ready to go!It remains to send the jelly to freeze for 5 hours, and you can try!
Recipe 6: Jellied pork and beef head
Beef - meat with rich bright taste.And due to the fact that it contains little fat perfectly with the pig's head from aspic.And cook the same foods over time, even simplifies the preparation of popular dishes.
• ½ pigs;
• 1 kg of beef, it is possible with the bone;
• salt, pepper, bay leaf and garlic.
1. Pork water, fill with water, boil for 2 minute, rinse.Add a piece of beef, fresh water and cook all together for 2.5 hours.
2. Put the cleaned onions, carrots, can be a little jelly prisolit and cook for another half hour, an hour is possible.
3. Next, collect jelly under the standard scheme: the products cooled, We grab food pieces, chop, mix it with garlic.
4. Boiled carrots cut into beautiful slices, put the meat in the container.Because root can be cut out various figures.Also put in each container one laurel leaves.
5. broth pepper, if necessary, season with salt.
6. Fill the brawn, and send the cold to pour.
Jellied pig's head - useful tips and tricks
• To get the low-fat version of jellied meat, after cooking to remove from broth and cool all the pieces well.Then remove from the frozen surface of the layer of fat.Bouillon melts again at the plate, and the dish is prepared according to the recipe below.
• Ears pigs have a pleasant and quite soft cartilage.But they are destroyed during cooking and go into the broth.To avoid this, you can cut off the ears and add the jelly 2 hours before the end of cooking.
• Salo with a pig's head is better not put in aspic since then the fat will still be removed and discarded.You can just cut the fat pieces and melt down in a frying pan in fat.It is good to fry potatoes.Yes, bad, but how delicious!
• To aspic jelly layer is transparent, it is impossible to give an active broth to boil.After cooking it must strain through several layers of cheesecloth.transparency also affects the regular removal of foam.
• Salt inhibits gelling ability, so you need to add spice to the end of cooking, jellied meat, when the broth has absorbed all of the cartilage that is necessary for hardening.