Pork head jelly

14 servings
12 hours

At the pig's head, you need to cut off the ears, cut the head across so that the cranial box remains intact. Rinse your head thoroughly with cold water.

We choose a bigger saucepan with a thick bottom. We cook for 5 hours, constantly removing foam and fat. Add salt to the water. During cooking, you should not top up the water, since the jelly will not take on a jelly shape.

When the meat is cooked, we take out parts of the pig's head from the pan, let it cool a little and remove the bones, brain, skin. The broth needs to be strained.

Combine the purified meat and broth, mix, add bay leaves, finely chopped garlic and put again on a slow heat. We'll cook for another 20 minutes.

The resulting broth with pieces of meat can be poured into original molds and refrigerated for 2-3 hours.

Chilli is ready! It will be a wonderful decoration of the festive table. Enjoy your meal!!!