Head cheese
Description
Head cheese, like aspic, can be cooked for a long time. But with a pressure multicooker, that time is cut down to a pleasant hour and a half! To make head cheese, I use pork loin and pig’s feet. Many people also add ears, cartilage, and other offal, but my family doesn’t care for that. Besides, in my view, ears and cartilage are better suited for saltison. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the meat; soak the pig’s feet in water.
- 2
Step 2
And here are the other ingredients for the headcheese.
- 3
Step 3
Cut the meat and legs and place them in a pressure multicooker. Add the onion, garlic, and spices.
- 4
Step 4
Salt generously and pour in water so that it completely covers the meat.
- 5
Step 5
Set high pressure and the time to 1½ hours. Wait for the audible signal. Prepare the mold: take a mineral water bottle and cut off the neck.
- 6
Step 6
After the beep, remove the meat and let it cool. Then dice it finely. Layer it into a trimmed bottle, adding garlic evenly as you go. You won't need onion or spices. Pour the remaining broth over everything.
- 7
Step 7
Refrigerate the head cheese overnight to set. In the morning, you can take it out and cut it into pieces.
- 8
Step 8
Zelts pairs especially well with boiled potatoes.
- 9
Step 9
Serve the ready-made head cheese as an appetizer with mustard or horseradish and boiled potatoes.