Cooking process
Pork stomach is a muscular organ of a bag-shaped shape, which can be stuffed with various products, creating unimaginably delicious dishes. In different countries people in their own way prepare and differently called stuffed stomach, for example, in Russia – it’s brawn or saltison, in Ukraine – kendyukh, in Byelorussia – batman. As a filling use and meat, and by-products, various porridges, mushrooms, vegetables …
I suggest preparing a stuffed pork stomach, using a pork head, onions, garlic, carrots, bay leaves, salt and spices.
Prepare the necessary ingredients.
In preparing a stuffed stomach, the most difficult first stage is the cutting of the pig’s head. Here you need a hatchet, since the head will have to be cut into 6 parts. But before that you will need to wash it thoroughly, scrape the skin, removing the remains of stubble. After cutting, cut off and thoroughly wash the ears, carving out the inside of the auricle. Remove the eyes, as they will begin to emit bitterness during cooking.
All meat, together with bacon and bones, tongue and ears, should be folded into a large saucepan. Pour over to the top with water and bring to a boil. Then drain this water and pour again to the top with clean, cold water.
Put the peeled onion, chopped peeled carrots, laurel leaves into a saucepan.
Continue cooking on moderate heat for 4-5 hours.
After the time has elapsed, carefully take out all the contents from the pan (no onions and carrots!) And cool.
Then cut into small pieces and meat, and bacon, and ears, along with the cartilage, and the tongue (it must be cleaned before slicing).
Peeled garlic chop the press and put in a bowl. Also pour salt and spices to taste. To stir thoroughly.
Before you start stuffing the stomach, it must be carefully prepared: first rinse, several times changing the water. Then fall asleep with corn groats and, massage movements, pressing down, crumple. This will help get rid of both the gastric mucus and the specific odor. In corn groats, you can leave it for a few hours, and only then wash it off.
Turn the stomach inside out and start stuffing it. Lay out all the prepared stuffing inside, evenly distributing it. It should not be very stuffed, otherwise it will burst during cooking.
Sew a thread with a thread. The needle is to make 5-10 punctures on each side, so that extra air is released.
Broth, which cooked meat, bring to a boil and put in it stuffed stomach. Cook for 1 hour over low heat.
Then gently remove it from the pan and bake in the oven for 20 minutes at a temperature of 180 degrees. Before baking it is necessary to once again make a needle with jokes over the entire surface of the shell.
Carefully remove from the wind box.
Immediately install the stuff on the stuffed stomach and leave in this position for 6-8 hours.
And it is desirable that he stood in a cool place – in the refrigerator or basement.
After which you can cut and serve on the table.
Appetizing, hearty, fleshy, with crispy impregnations, roast and edible shell, stuffed with pork stomach will like many. To complete the picture, serve the table with mustard, horseradish or tomato sauce.
Bon Appetit. Cook with love.
Stuffed Pork Stomach
Stuffed pork stomach in Russia was prepared for festive feasts. Shall we try?
Ingredients
Pork head – 1 pc.
Onion – 3-6 pieces.
Carrots – 1-2 pcs.
Bay leaf – 3-4 pcs.
Garlic – 1 head
Ground pepper – 1 tsp.
Salt – to taste
Cooking process
Pork stomach is a muscular organ of a bag-shaped shape, which can be stuffed with various products, creating unimaginably delicious dishes. In different countries people in their own way prepare and differently called stuffed stomach, for example, in Russia – it’s brawn or saltison, in Ukraine – kendyukh, in Byelorussia – batman. As a filling use and meat, and by-products, various porridges, mushrooms, vegetables …
I suggest preparing a stuffed pork stomach, using a pork head, onions, garlic, carrots, bay leaves, salt and spices.
Prepare the necessary ingredients.
In preparing a stuffed stomach, the most difficult first stage is the cutting of the pig’s head. Here you need a hatchet, since the head will have to be cut into 6 parts. But before that you will need to wash it thoroughly, scrape the skin, removing the remains of stubble. After cutting, cut off and thoroughly wash the ears, carving out the inside of the auricle. Remove the eyes, as they will begin to emit bitterness during cooking.
All meat, together with bacon and bones, tongue and ears, should be folded into a large saucepan. Pour over to the top with water and bring to a boil. Then drain this water and pour again to the top with clean, cold water.
Put the peeled onion, chopped peeled carrots, laurel leaves into a saucepan.
Continue cooking on moderate heat for 4-5 hours.
After the time has elapsed, carefully take out all the contents from the pan (no onions and carrots!) And cool.
Then cut into small pieces and meat, and bacon, and ears, along with the cartilage, and the tongue (it must be cleaned before slicing).
Peeled garlic chop the press and put in a bowl. Also pour salt and spices to taste. To stir thoroughly.
Before you start stuffing the stomach, it must be carefully prepared: first rinse, several times changing the water. Then fall asleep with corn groats and, massage movements, pressing down, crumple. This will help get rid of both the gastric mucus and the specific odor. In corn groats, you can leave it for a few hours, and only then wash it off.
Turn the stomach inside out and start stuffing it. Lay out all the prepared stuffing inside, evenly distributing it. It should not be very stuffed, otherwise it will burst during cooking.
Sew a thread with a thread. The needle is to make 5-10 punctures on each side, so that extra air is released.
Broth, which cooked meat, bring to a boil and put in it stuffed stomach. Cook for 1 hour over low heat.
Then gently remove it from the pan and bake in the oven for 20 minutes at a temperature of 180 degrees. Before baking it is necessary to once again make a needle with jokes over the entire surface of the shell.
Carefully remove from the wind box.
Immediately install the stuff on the stuffed stomach and leave in this position for 6-8 hours.
And it is desirable that he stood in a cool place – in the refrigerator or basement.
After which you can cut and serve on the table.
Appetizing, hearty, fleshy, with crispy impregnations, roast and edible shell, stuffed with pork stomach will like many. To complete the picture, serve the table with mustard, horseradish or tomato sauce.
Bon Appetit. Cook with love.