The pork head to salt is a very resulta recipe and that does not involve any difficulty. In less than five minutes he will be ready to put it in the oven and he will only do the rest. In recipes, we learn a delicious way to prepare the roast pork headboard that can be taken both cold and hot, which can be prepared in advance, which is very colorful in family or friends gatherings and is also ideal to prepare snacks or sandwiches , A full -fledged wild card! In addition, the baked pork head is so simple that you can do it even if you only step on the kitchen to visit the refrigerator, do not miss it! And do not miss the recipes that I share in my blog target = _blank rel = nofollowlos sweet secrets of cuca.
| 🚻 10 Diners | 🕘 2h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make baked pig head |
| 1 pork head (the piece usually weighs around two kilos) 3 kilograms of thick salt |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make baked pig head
1. We start checking the head and eliminate some part of excessive fat that has the base. The normal thing is that it is not necessary to remove anything since this piece of pork usually comes very well clean, whether we buy it in the butcher shop as if we buy it in the supermarket. If you have remains of blood we clean them.
Trick: You may have to order your butcher for pork because they don always have entire pieces for sale.
2. In a deep and suitable source for the oven we put a thin layer (approximately one centimeter) of thick salt that covers the entire base. We put the head on top and cover with salt. It is essential that the meat piece is well covered. And it is also essential that it be thick salt, it is not worth the fine table salt or the head will be abundable!
Trick: Most likely we don need three kilos of thick salt, but it is best to have plenty.
3. We introduce the baked pork head preheated at 200 ºC and bake for approximately two hours. When ready, the salt surface will break and end up breaking. Then we turn off the oven, take the source and let the roast pork headboard to avoid unnecessary burns.
Trick: I calculate approximately one hour per kilo of meat, it is a trick that works very well.
4. When the baked or at least temperate tenderloop head is cold, with the help of a knife we ​​finished breaking the salt layer, take out the meat and clean the salt remains that have glued with a kitchen paper. We put it in a Tupper that closes well and keep it in the refrigerator until consuming. If we have plenty of frozen.
