Pate "Smashy" from pork in cans, you only need cheap meat and oven

Delicious. pork-pate It should be in every house. This is a useful preparation that will be useful for all cases of life. It can simply be spread on bread, added to pasta and potatoes. Any option will win. In addition, home canned food will be much cheaper than purchased and many times more appetizing.



For this recipe, pate will be useful not only pork meat and lard, but also other offal. For example, the liver or even the whole head. If you haven't cooked before productThat's totally in vain. It turns out a decent amount of stew, which is quickly and simply sent to the jars.



But how to properly prepare your head? First of all, it has to be fresh. Otherwise, there is a risk that the whole dish will taste bad. Divide this part of the pig into small-piece. So it will be much more convenient to cook in a pot. Second, take the lion’s share of your time preparing your head. There is no need to rush anywhere, because the long process of washing and grinding the ingredient also requires precious minutes.



Economical recipe Ingredients

• 1 pork head
• 1.5 kg of pork meat
• 500g lard
• salt
• pepper
• bay-leaf
• pepper-pea

Delicious pork paste in the oven Preparation

1. The process of cooking a pig’s head cannot do without another important point. It's about soaking. Divide your head into a few smaller parts and fill them clean. cold-water. Leave offal like this all night long.
2. The next day, the head should be removed from the water and washed under cold running water several times. The more, the better. We understand that water can be tight, but this point cannot be neglected. You can cut your head into even smaller pieces and put them in a pan. Put the by-product on the stove and start cooking.
3. In the water add bay leaf and spices to taste. Then cut into pieces pork meat and also add it to the common pan. Cook the pork over medium heat until ready. Evaluate the degree of readiness is by how the meat departs from the bones. If it goes away quickly and easily, then you can turn off the stove.
4. Ready meat You need to take it out of a large pan and put it on some bowl or board. Let it cool a little, because after that all the bones must be removed from the meat. Once you do that, start running the meat through the grinder. Here we also add pieces of fat.

If you see that fat is very small, you can add more. The same goes for the spices you love the most. Try boiled offal and salts or peppers all to taste. Then put the future pate in small jars and cover them with lids on top. These banks need to be placed in deep-bath and put it in the oven. But do not forget to pour a small amount of water into the pot so that the pate is properly stewed. It is necessary to prepare pork pate within 3-4 hours. First set a temperature of 200 degrees, but as soon as you notice that the water begins to boil, reduce the temperature to 130 degrees.



After the pate in the oven is prepared, carefully take out all the jars and close them with a rolling key. Leave the jars in some dark place until cool downBy wrapping them in a warm blanket. As soon as they are completely cooled, you can transfer the banks to a cool cellar, basement, storage room. And be sure to taste the finished dish to fully enjoy the excellent taste.