Pork Head Cheese
Pork head, liver and tongue are combined with vegetables, spices and gelatin into a firm meat cold cut. The recipe provides complete protein. It fits a low-carbohydrate menu.
Ingredients: pork head (3000 g), beef liver (500 g), beef tongue (500 g), onion (200 g), carrot (200 g), celery root (200 g), parsley root (100 g), coriander (cilantro seeds) (2 g), bay leaf (5 g), nutmeg (1 g), gelatin (30 g), table salt (15 g), black pepper (2 g), garlic (50 g).
Soak the pork head overnight and the beef liver for several hours, changing the water periodically.
Place the pork head, liver and beef tongue in a large pot with the carrot, onion, celeriac, parsley root, coriander, bay leaf, nutmeg, salt and pepper, cover with water and boil for five hours.
Remove the meat from the bones and cut the head meat, liver and tongue into pieces.
Press the garlic, season the meat with salt, pepper and nutmeg, add the gelatin dissolved in broth and mix thoroughly.
Wrap the mixture in clean cloth, place it under a weight and refrigerate it for 12 hours.
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