Pork head saltison in stomach

14 servings
1 days 12 hours

Cut the pig's head into pieces, soak it for the night

This is what a pig's stomach looks like. I bought it in the store from the meat processing plant frozen and when it defrosted, I found that it was brutally cut, you can see they were not going to stuffe it! Well, we will subsequently sew it up!

It must be washed and soaked overnight too

In the morning, rinse parts of the pig's head well in several waters, clean

Fill with cold water and set to cook for 6 hours

Do not forget to remove foam

We will also deal with the pig's stomach. It is necessary to remove a layer of mucus from it. I just faked a layer with mucus from the edge and gradually pulled, trying not to tear. The process is somewhat reminiscent of cutting skins)

The photo shows that there is a piece of mucus left, I have already cleaned everything else

We complete the process - this is how it looks in a cleaned form

Soak in water with the addition of vinegar and bay leaf, leave to marinate in a cool place - we do not need it yet. This process will get rid of the characteristic smell of the stomach

2-3 hours before the meat is ready, add onions, carrots, bay leaves, peppercorns

Salt a lot - you need to slightly salt so that the boiled meat is not fresh

After 6 hours, the meat is ready!

We take it out and leave it to cool

Separate meat from bones

Separate the meat and lard from the skin and cut into medium pieces. The photo shows pieces of boiled meat, lard and pork ear

That's how much the filling turned out!

For the next stage, we will need garlic and marinated stomach

We turn the stomach inside out - the layer on which there was mucus - up, and the layer with fat - inside. We sew it up, leaving only a hole for filling. Garlic is peelable

Add garlic passed through the press, black ground pepper to the cut meat and lard

Stuffing the stomach, but not tightly - the stomach shrinks during cooking and can tear

We sew the last hole

Put it on a baking sheet and send it to the oven at 180 degrees for 1. 5 hours

After the specified time, we take it out - it can be seen that it has significantly decreased in size

We put it under the press and leave it in a cool place for the night, I took it to the balcony

We cut it in the morning and enjoy it. This is a very high-calorie product - we are not very carried away) But how tasty it is!