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Ingredients for Saltisna
- Pork head half;
- Beef of your choice (brisket or entrecote) 1 kg .;
- Bay leaf 5-7 pcs.;
- Black pepper peas 15-20 pcs.;
- Garlic 2 heads;
- Salt 30-40 gr.;
- Water (flowing) about 3-4 liters (to cover the meat).
- Main Ingredients Beef, Pork
- Serving 5 servings
- World CuisineItalian Cuisine
Inventory:A large pot or cauldron for cooking ;, Chopping knife ;, Cutting board ;, Ax (for chopping a pork head) ;, Bowl ;, Cellophane bags ;, Garlic press ;, Forms for hardening saltisone;, Oppresses (they can serve 1-2 liter a can of water, closed with a nylon cover).
Step 1: We chop the pork head into several parts.In order for the head to fully boil and reduce the time of its preparation, it is necessary to chop it with an ax into several parts (at least 4, preferably more). Important! Do not allow the meat cutter (in the role of the husband or the seller) to make too small pieces, in which there will be many small "fragmentation" bones.
Step 2: Put the pieces of meat in a large pan.
Step 3: Drain the scum and dirty water from the pan.After the first boiling, the meat broth contains a very large amount of dirt and substances harmful to the human body. Therefore, such water is drained, and the meat is thoroughly washed.
Step 4: Pour clean water and wait again for boiling.When the water boils again and becomes cloudy - it must be drained, as for the first time. Thus, you improve the taste of the dish and protect yourself and others from negative thoughts about the "purity" of the pig’s head.
Step 5: Cook the meat.
Step 6: Add SeasoningsPeeled garlic cloves, bay leaves and peppercorns are added about half an hour before cooking is complete. If you put seasonings in advance - they will "lose" their taste, the dish will lose the feature conceived by its author.
Step 7: Process the meat.We take out the cooked meat from the pan and cool. Do not rush to drain the broth, it will still be useful to us! It is necessary to approach this procedure with special care, because the creaking bones on the teeth will create an unpleasant impression of the dish. Feel each piece with your fingers, it’s not at all difficult. After long languishing in the water, the meat is very easily separated from the bones. We select the excess (in our opinion) from the boiled pork head. Saltison home cooking is good because you yourself choose all its components. From the head you can remove the eyes, teeth, brains. There is a lot of meat in the tongue, so it’s better to leave it. We also chop the beef. It should be small pieces (1.5 cm), which we put in a common bowl.
Step 8: Add the broth.
Step 9: Add the missing ingredients.We try the resulting "soup" in the form of meat and broth, add the missing ingredients to it: salt, ground pepper, garlic. As a rule, men love spicy dishes, so you can add a little more garlic squeezed through the garlic crusher to their portion of saltisone.
Step 10: Put the meat with the broth in a bag.In a double cellophane bag we spread part of the meat with the broth. Carefully squeeze out the air, tie.
Step 11: Put the bag with Saltison into the mold.The form for Saltison can serve as deep plates, bowls and even used boxes of fruit juice (1-2 liters). The meat easily takes the shape of the container in which it was placed.
Step 12: We put on “Saltison” oppression and put it in the refrigerator.This final stage is one of the most important. Saltison should cool and infuse in the refrigerator for at least 6-8 hours. Only after that you can try it.
Step 13: Serve the Saltison.This dish is incredibly relevant in the cold season - invariably attracts the attention of men, guests and everyone who loves meat. Serve it chilled, cut into thin slices. You can decorate the treat with a sprig of greens, cloves of garlic. Saltison is eaten mainly with a fork. Enjoy your meal!
- - When buying beef, it is better to focus on pieces of meat with pits: firstly - cheaper, secondly - they can be frozen and used as a basis for cooking soups and cabbage soup;
- - If you cook pork head and beef in different pots, you can cook excellent soup from beef broth;
- - When choosing a pig’s head for a Saltison, you should pay attention to its appearance, it should not be too dirty. Rough, hard fibers indicate that the pig was old;
- - An ideal saltisone is one that, after preparation, was placed in a pig’s stomach, but a regular plastic bag is quite suitable for this purpose.