home Culinary recipes Meat dishes Pork Pork skin and meat pate

Pork skin and meat pate

Author

 
Olga **
Wash the pork skin thoroughly, if necessary, scrape and chop randomly. Pour water at the product level, bring to a boil, boil a little and drain the water, pour clean water. Next, bring to a boil and cook over low heat for 6-7 hours. Boil the onion in the husk for 1 hour at any time and discard, any spices to your taste.
An hour before the end, add salt and add boiled meat (if you have it and need to attach it) or add some kind of meat in 3 hours. I just had meat and bone pork broth and a lot of meat, I took it.
Turn off the heat and leave the pan with the lid open to lower the temperature a little (this so that the garlic does not boil when we add it). At this time, clean the head of garlic, chop it arbitrarily and add to the broth.
Then we process everything with an immersion blender and pour it into clean vessels. Cool down like jellied meat, gradually.

The quantity is all approximate, according to your taste.

The skin is one piece.
Onions -1 piece
Water to cover the food
Salt -0.5 dessert spoon
Cooking time from 3 to 6 hours, the longer, the tastier.

I was at a loss with the name of the dish.
When I started, I expected that the taste would be like brawn, but with a homogeneous structure. It doesn't look like brawn at all.
The resulting dish is perfectly cut and then keeps its shape, but if you wish, you can spread it on something. No rubberiness is observed.
Association with liver sausage, but at the same time there is no liver in the composition (although no one interferes, in fact).
That is, there is room for imagination, you can add anything to the skin.
I can not place in the recipes due to the lack of photographs.
Irgata
Yes, jellied meat with pork skin = it's convenient

bones from the legs do not need to be knocked out, whack-whack with a blender and beauty
Olga **
Irgata, oh, Irina, I have not seen your recipe, although I studied the topic of skins up and down in the summer (I thought so). In fact, the same thing happens, although it does not taste like jellied meat at all. Should I delete the topic, since this is the case? What are the rules?
Irgata
Quote: Olga **
I have not seen your recipe
you have your own recipe)) it's very good that you posted it.
More recipes are better.
Olga **
Irgata, Thank you! )) I literally "invented" this bike, and I was so happy, so happy that I decided to share it urgently.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers