Headcheese from Pork Knuckle and Tongue

First prepare the Boiled Beef Tongue recipe and take ready cooked tongue (900 g). Boil pork knuckle (2 kg) separately with carrot (200 g) until the meat is very soft, then remove the meat from the bone and pull it into fibers. Reserve part of the broth for the mixture.

Soak gelatin (10 g) in water (100 g) for 10 minutes. Dice the tongue finely, mince garlic (20 g) very finely, and dice the cooked carrot from the broth as well.

Combine the tongue, pork knuckle meat, and carrot, then add garlic, salt (16 g), black pepper (3 g), and the dissolved gelatin. If the mass feels too dense, pour in 100-150 g of the hot knuckle broth so it becomes sticky but not loose.

Pack the mixture tightly into a mold, press it well, and heat it for 2 hours at 85 C in hot water or in the oven on a very gentle setting. Cool completely and refrigerate for 12 hours so the headcheese sets firmly and slices cleanly.