Pork head under horseradish

1 serving


Cut the pig's head into two parts, clean it from excess fat and rinse it in warm running water. Put the finished pieces in a boiler, pour hot water, bring to a boil, remove fat from the surface of the broth and foam, and then cook over a quiet fire for 4-5 hours. Gradually add spices. We take out the finished meat, let the broth drain and carefully separate the bones, trying to maintain the integrity of the pieces. After that, we combine them, and put small pieces of meat, obtained during cutting, tongue, finely chopped garlic in the seri-dina. We rub red allspice with ground pepper on top and put it in the oven for 30 minutes. Transfer the baked meat to a napkin and place it under the press for a day in a cold place. Serve a pork head on a round ceramic dish with greens, decorating the evenly cut slices with portions of horseradish.