John Myers
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Self-made Pork Head Jelly
The perfect self-made pork head jelly recipe with a picture and simple step-by-step instructions.
- 0,5 Pig head with cheek
- 5 piece Onions
- 6 size Bay leaves
- Allspice grains from the lameng
- A lot of sAlt
- 0,75 liter Table vinegar
- Water
preparation
- I ordered the pig’s head from the butcher and had it chopped into 4 parts. Well cold at home! rinse off.
- Peel the onions and make short cross cuts at the top.
- Now let’s go!
preparation
- Fill a very large saucepan (mine has 15 liters, good for the amount) halfway with water and add the halves of the pig’s head.
- Add the peeled onions, allspice grains and bay leaves as well as a good portion of salt and bring the whole thing to a boil. Takes a good while. Lower the temperature and let it simmer gently (approx. 2 hours).
- When the meat is well done (it must not disintegrate), remove it and cut into pieces that are not too small.
- Strain the brew through a sieve and pour it back into the large pot. Now add the 3/4 liter of vinegar.
- Put the cut meat back in the broth and bring to the boil again.
- Lift the meat out with a ladle and divide it into bowls (will be about 5 medium bowls). Spread the brew evenly over it and let it harden for a few days.
- Tastes fantastic with fried potatoes or a nice, fresh farmer’s bread. Add a decent tankard of beer and the evening is saved.
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