Скачать с ютуб Cooking pork cutlets from a pig's head in a Carpathian village в хорошем качестве

Cooking pork cutlets from a pig's head in a Carpathian village

In the Carpathians, traditional cuisine is based on the use of all parts of the animal, and pork head is a valuable ingredient for making delicious, juicy cutlets. Ingredients: Pork head (ears, cheeks, tongue, other meaty parts) Onion – 2 pcs. Garlic – 3-4 cloves Homemade eggs – 2 pcs. Breadcrumbs or flour Salt, black pepper, paprika, marjoram – to taste Oil or lard for frying Cooking process: Preparing the meat First, the pork head is washed and cleaned well, then boiled in salted water with bay leaf and spices until tender. Cooking can take 2-3 hours. Meat processing After cooling, the meat is removed from the head, bones and cartilage are removed. Grind the meat with a knife or pass it through a meat grinder for a better texture. Preparing the minced meat Add finely chopped or fried onions, garlic, eggs, spices to the minced meat. Mix everything thoroughly until smooth. Shaping and frying Form cutlets from the finished minced meat, roll in breadcrumbs or flour and fry in a heated frying pan with lard or oil until golden brown. Serving Serve the finished cutlets hot, complementing them with mashed potatoes, sauerkraut or homemade bread. This traditional dish is not only delicious, but also allows you to make the most of meat, preserving the traditions of our ancestors and enjoying authentic Carpathian cuisine #PorkCuttles #CarpathianCuisine #HomemadeFood #RuralCulinary #TraditionalRecipes #TastyAndSimple #HeadCuttles #UkrainianCuisine #CookingInTheCarpathians #AuthenticDishes