Homemade saltison and pork head brawn - how easy it is to prepare at home.

For 1 pork head weighing 4-5 kg ​​you will need 1 kg of lean meat (pork), 2-3 pieces. pork legs, several pieces of parsley and celery roots, 1 teaspoon. spoon of allspice, 3-5 pcs. bay leaf, 100 g garlic, salt and ground black pepper to taste.

How to make brawn and saltison at home.

We start cooking by processing the pork head and legs: scrape off all the skin on the head and legs with a knife, remove the bristles, wash in hot water, chop the head into 2 or 4 parts. Also, we cut the meat into large pieces.

Soak the chopped head, legs and meat in cold water for several hours, changing it twice during this time. When we drain the water for the last time, we fill it with new water so that it is 2-3 cm higher than the meat.

Place the pan with the prepared meat on the fire and wait until it boils. While waiting for it to boil, remove the foam from the surface of the meat several times. When it boils, reduce the heat to a low simmer and cook for at least 2 hours.

Then, add parsley roots, celery, salt to taste, and cook for the same amount. 15 minutes before the end of cooking, add allspice and bay leaves.We try to see if the meat is cooked - it should easily peel off from the bones. If this does not happen, then you need to continue cooking. When ready, take it out of the broth into a bowl and let it cool.

Strain the broth, add finely chopped garlic and bring to a boil again.

Remove the bones from the meat and cut the flesh into 2-3 cm pieces, along with the cartilage, add ground black pepper to taste and if there is not enough salt in the meat, then add more salt.

We take large plastic food bags, fill them with meat and cold broth, tie them tightly and place them in a basin or other suitable container, and put pressure on top. We take the basin with its contents out into the cold.

Or you can do it another way - put the meat in silicone molds, fill it with broth and put it in the cold. In this case, no weight is needed.

We also prepare brawn at home from the above ingredients. We cut up the head and meat and cook it in the same way as for saltison. Place the finished meat without broth in a plastic plastic bag, tie it tightly, tie the top with twine and put it in a cold place for 6 hours.

But you can do it differently. We place the finished meat in the processed pork colon or stomach and cook for 40 minutes or bake in the oven, approximately the same amount, after piercing it in several places so that it does not burst. Then, cool and, also, place in the cold.

Both saltison and brawn spoil quickly; these products can be stored, even in the refrigerator, for no more than a week. Therefore, in order to preserve them longer, they are rolled into jars.

We serve saltison and brawn with horseradish, mustard, pickled onions, or cut into slices and make canapés and holiday sandwiches.