Soft pieces of tender meat, fragrant spicy salsa, flawless nourishing broth and frozen – people’s favorite home brawn!
- Pork head – 7-9 kg
- Pork belly – 1-1.2 kg
- Bay leaf – 3-4 pc
- Onions – 100 g
- Black pepper – 20 pcs
- Sweet pepper – 5 pcs
- Lemon – 60 g
- Celery root – 35-40 g
- Thyme – 5g
- Rosemary – 5g
- Basil – 5 g
- Garlic – 36 g
- Salt – 10 g
- Corn grits – 200 g
- Instant Gelatin – 15 g
Pig’s head clean from the black dots. Then remove the eyes, tongue, cheek.
Tip: To clean the pig’s head, use a brush with stiff fibers or headed out of corn without grains. If jowl weighs more than 1.5 kg, take only one to Brawn was not fat.
Language Soak in cold salt water (to 1 liter of water 2 tablespoons salt). Do not soak in hot water language, he scalded and cleaned up from the slime. Separate the upper and lower jaw. Head cut into two parts. Brains remove, cut the snakes. The lower jaw is cut into 4 pieces, the upper part of the same into 4 parts.
In a saucepan put all of the head, tongue and cover with water. Bring to a boil, pour the broth first, rinse the meat and the pan. Cook on the second broth. Bring to a boil, simmer for 10 minutes over medium heat, then 1.5 hours on low heat. Krupnonarezanny Add celery and onion peeled.
Tip: add vegetables at the beginning of cooking, so meat and broth saturate their taste.
After 45 minutes, remove the pork ears. At the end of cooking, add spices: salt, bay leaf, peppercorns. Language dip into the icy water, clean. Meat vyymite and cool, separate from the bones and skin, cut into cubes. By yamsu add salt, pepper, thyme, rosemary, basil and garlic. Dissolve gelatin in 200 ml of broth and heat, add the meat.
Sheath for Selz. Remove the stomach, rub with salt and lemon juice. Rinse under running water. Soak in cold water with spices (bay leaf, peppercorns, allspice) and lemon juice. Leave for 1.5 hours. Dry the paper towel and sprinkle on all sides of corn grits. Rinse under running water.
Tip: The shell for Selz rub corn grits to remove the odor.
Casing fill the stuffing and sew the opening. Take a few punctures over the entire surface. Put into the boiling broth and cook for 1.5 hours. To brawn does not crumble when cutting, put it under pressure for 2 hours. Ready Brawn slice thickness of 1 to 1.5 cm, garnish with greens and slices of black bread.