Useful Tips

Head in the Bank


Stew is a versatile meat product that can be made from any kind of meat. Most often, preservation is made from beef or pork.

With it, you can cook a huge number of delicious dishes (pasta in the navy, soups and much more). However, not all housewives trust the producers and prefer to make pork head stew at home.

General information

Nowadays, any grocery store offers the buyer a huge selection of stews. Many manufacturing companies produce this product in different variations and price categories, everyone can find the best option for themselves. However, not everyone is in a hurry to do this. This is due to the fact that it is very difficult to find a truly high-quality and tasty product.

Sometimes even the most expensive stew can be of poor quality. In the open form, the meat acquires an unappetizing bright pink hue, which indicates the use of a huge number of dyes and coloring fixers.

There are also jars that are half, or even more, filled with fat and jelly. Cooking stew from a pig’s head at home will help to avoid buying low-quality goods.

Selection of ingredients

Before making a stew of pork head, you must correctly select and purchase all the necessary products. The main ingredient of any stew is meat. The taste of the final product will depend on its quality. For cooking homemade stews, housewives use the following types of meat:

In most cases, the stew is made from beef or pork. The latter is preferable if you want to get a more fat and nutritious product.

Pork is a fairly expensive type of meat. This is due to the difficulty of keeping, slaughtering and handling animals. To slightly reduce conservation costs, stew lovers came up with a recipe for pork head. It is much cheaper than meat, but it has the same pleasant taste and high fat content.

It is best to buy a pig’s head from those owners who breed these animals for their own needs. So you can be one hundred percent confident in the quality of farm products. If you do not have such an opportunity, then buying the main ingredient can be a problem. Try to choose meat only from proven and well-established manufacturers.

When buying, you should pay attention to the appearance, color and smell of meat. By these parameters, you can easily determine the quality and freshness of the goods. If at least one of them caused you doubts, then you should refuse to buy a pig’s head and look for better options.

Pork head recipe

This option is the most commonly used. All work takes at least seven hours, so you need to be patient and find the necessary time. However, all the difficulties will more than pay off after you try the finished product.

To cook pork stew you will need the following ingredients:

  • a pig’s head weighing at least 5 kg (it is better to take without tongue and cheeks),
  • two onions,
  • four cloves of garlic
  • three tablespoons of salt,
  • three bay leaves
  • a teaspoon of ground black pepper,
  • 10 pieces. peppercorns
  • pure water.

Try to use only the best ingredients that will make the dish not only tasty, but also healthy. The cooking process is simple and includes the following steps:

  1. The pig’s head is cut into four parts. If you do not know how to do this, then when buying, ask the seller about it.
  2. The meat is thoroughly washed and poured with warm water.
  3. After half an hour, the skin is washed again with water.
  4. Eyes are cut from the head.
  5. Pork is cut into arbitrary pieces for evenly laying in a pan.
  6. Water is added to the dishes in such an amount that it completely covers the meat.
  7. The pan is placed on medium heat and brought to a boil.
  8. After ten minutes of cooking, the water drains.
  9. Onions are peeled and washed thoroughly.
  10. Whole onion heads are added to the meat and poured with cold water.
  11. The future stew returns to the stove and cooks for about four hours.
  12. An hour before the end of cooking, the onions are taken out and bay leaves, peppercorns and salt are added.
  13. After the pork head has been cooked, it is removed from the pan and cooled.
  14. All bones are taken out of it and the meat is separated.
  15. The broth obtained by cooking the head is filtered.
  16. Edible pieces are transferred to a bowl. Chopped garlic and ground pepper are added to them.
  17. Everything is well mixed and laid out in pre-prepared clean jars.
  18. Banks to the brim are filled with strained broth and rolled up.

Sterilization of the finished product

Before rolling up the cans, they need to be sterilized. This is necessary so that the finished product lasts longer and does not deteriorate. Banks are sterilized as follows:

  1. Deep pan and filled with water.
  2. After boiling, a towel is placed on its bottom.
  3. Jars with stew are placed on it and covered with lids. Make sure that the water level does not reach the edge of the can.
  4. Cans are sterilized for ten or fifteen minutes over low heat.
  5. After this time, the container with the finished product is carefully removed and rolled up hot.
  6. The can is turned upside down and set to cool completely under the covers.
  7. After that, the stew is transferred to storage in a refrigerator or cellar.

The finished product can be eaten with a slice of fresh bread or added to a variety of dishes. On its basis, you can not only cook soups, cereals, potatoes, but also make delicious cutlets.

Pork head stew - a very tasty and nutritious dish. Due to the cheapness of the ingredients, even the poorest families can make it possible. With proper observance of all the tips and recommendations, you can get a delicious meat product that will decorate the table and help diversify the daily diet.

Step 1: Take Photos

To produce a picture of such a plan, you need 2 photos heads (face and profile) Set the camera using tripod at eye level (both images should be at the same level). Make sure the subject is well lit. Also, ask models not to smile.

Next, import the resulting image into the photo editor. Since the final result will be printed on an A4 sheet, you should first start by opening a new file and setting the dimensions of the working canvas. Then we import the photos into a file, resizing them to fit the workspace. Dimensions will be resized after the photos merge together.

Step 2: Adjust Levels and Align Images

We crop the background so that one face remains.

If your photos have different lighting levels, adjust them to a single value (Ctrl + L in most applications).

Using the eyes as a level, we combine the images so that, if possible, both photos coincide (eyes, mouth, nose). Almost all graphic editors have a “ruler” function, this will help to accurately determine the position of photos.

Step 3: getting started

To combine two photos, you need to delete part of the profile image. Then move the photo to the portrait shot to match the locations of the selected landmarks.

Step 4: Erase Profile Edges

Select the eraser tool and set it to “soft delete”. We erase the edges of the profile image until we achieve that the two faces converge together. Change the tool to a “blur brush”. Thus, we can remove some details and finally combine the two images.

Step 5: copy the profile

One side is completed, make a copy / duplicate profile and paste in a new layer. We flip the copy horizontally and go to the other side of the portrait shot.

You may need to adjust the duplicate levels in accordance with the portrait, using the “eraser” again blend the parts of the copied profile to mix with the portrait.

Do not worry much about the chin and neck, they will be cut out of the picture when the time comes to print. You should get a reasonably simplified version of the head.

Step 6: Drain and Resize

When you are satisfied with the placement of layers, the merging of photographs and the level of illumination of the combined layers, the time comes for the following operations. Resize the image according to the size of the sheet. You can enlarge the image to crop the neck and upper part of the head.

Step 7: save the image and print

After processing is complete, save the project and print it. In the dialog box that opens before printing, we select the parameters for the maximum filling of the sheet.

When printing, I got a white frame that was removed with a paper cutter.

Step 9: Preparing the Jar

You will need a jar of sufficient height to accommodate the entire photo. A 5 liter can was purchased at a local store.

Fill the jar halfway with water, after which we mix the yellow, orange and green dyes (liquid food), fill the remaining volume without filling it to the end.

Step 10: Putting Your Head In A Jar

Roll up the laminated printout and place it in a jar. If it were full, then the liquid could splash out. Then close the jar. The prank is ready, we can put it in the refrigerator.

Step 11: Place in the fridge

There are several options where you can put a jar in the refrigerator: in the most visible place or hide a present away ...

Since the type of liquid resembled a saline solution, I added several hard-boiled eggs to the jar.

Enjoy! After all April first, only once a year!

Ingredients for Pork Head Stew:

  • Meat (Pork head. I have no cheeks and tongue, 5 kg.) - 5 kg
  • Salt (And in principle, to taste, and depending on the amount of water.) - 3 tbsp. l
  • Bay leaf - 3 pcs.
  • Allspice - 10 pcs.
  • White pepper (Black ground) - 1 tsp.
  • Onion - 2 pcs.
  • Water (So much to cover the meat.)
  • Garlic - 4 tooth.

Time for preparing: 420 minutes

Servings Per Container: 4

Recipe "Pork Head Stew":

Our head, I apologize for the photo, half cleaned and cut, then remembered what to take a picture! So, in the market I was chopped into 4 parts, we bring it home and soak in warm water for 30 minutes.

We clean the skin, ears, rinse with clean water, cut it as it will, to put everything more compact in the pan. Be sure to forget to cut your eyes, the process is not pleasant, but it is necessary! Put everything in a pan, pour water so that it covers the meat. Put on fire, bring to a boil, boil for 10 minutes, pour together with the first water into a clean sink. We rinse with running water.

We put it in a pan, fill it with water, peel the onion from the husk, leave the buttocks uncut, so that when cooking it does not fall apart. Put the onion in a pan, set on fire. We believe 4 hours after boiling, an hour before the end of cooking we get onions. We put allspice, bay leaf, salt in the pan.

At the end of cooking, turn off, remove the meat, bones in a large bowl, filter the broth, let cool slightly.

We sort from bones and veins. We take out the lavrushka, grind the meat and skins, I kind of tear it.

Put in a bowl, add grated garlic and ground black pepper, mix well.

We lay out on previously washed half-liter jars, fill the jars not completely, leave 2-3 cm, add broth, leave one cm to the top. We put in a pan, pour water so that the water does not reach 1 cm to the top of the cans, boil for 30 minutes in a water bath.

We take out the cans and stop the lids. I sterilize the lids with the banks.

That's all! You can eat immediately, you can later. It is possible with porridge, it is possible with pasta.

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