John Myers
Meat: Pigs – Head Meat
The perfect meat: pigs – head meat recipe with a picture and simple step-by-step instructions.
- 400 g Pork head meat
- 100 g Onion
- 30 g Carrot
- 300 ml Broth
- 1 Solo garlic, great
- 1 tsp Caraway seeds, whole
- 15 Peppercorns, ground
- Salt
- Black pepper from the mill
- Lard
- Ice cold butter
- The head meat is almost even more tender than the cheeks. They are all small muscles. 10 particles made the 400 g.
- Parry the pieces neatly and fry them vigorously in a casserole on 2 portions in hot lard, seasoning with pepper and salt. Then take it out.
- Put the roughly diced vegetables in the saucepan and roast them, stirring constantly. Then deglaze with broth. I had frozen my own pork knuckle stock.
- Add all the spices and meat and bring to the boil while stirring.
- Turn the stove down and let it simmer gently for 2 hours, making sure that the cheeks are almost covered by the stew. Stir a few times in between.
- At the end of the braising time, remove the meat and keep it warm. Pass the braising liquid through a sieve. If you want, this can also happen. Then, depending on your taste, reduce the sauce until creamy and assemble with cold butter or thicken with starch. Then add salt and pepper to taste.
- If you don’t pass the stewed vegetables, I recommend fishing out the carrot pieces and adding them back to the sauce, because they still have a bit of bite. Put the meat back in the sauce and apply.
- Serve with potato dumplings or ribbon noodles, a hearty white cabbage salad and a wheat beer.
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