Usually, prudent housewives close such a snack in cans, because there is always a lot of it. Pork head and liver pate is an inexpensive and delicious dish that takes a long time to prepare, but is very simple. For convenience, I advise you to buy an already chopped head.
Ingredients
- Pork (head) – 3 kg
- Pork liver - 1 kg
- Carrots - 150 g
- Onion - 2 pieces
- Vegetable oil - 50 ml
- Bay leaf - 3 pieces
- Allspice - 4 peas
- Ground black pepper - 1 tsp.
- Salt - 1,5 tsp.
- Water - 5 l
Step-by-step cooking recipe
Chop the head into several parts, rinse and pour cold water for 1 hour.
Transfer to a saucepan, add bay leaf, allspice, fresh water and cook for 4 hours.
Wash the liver, peel off the films and veins, cut into large pieces.
Put the chopped liver in a saucepan with the head and cook everything together for another 1 hour.
Chop the carrots and peeled onions.
Put the vegetables in a preheated frying pan with oil and fry until soft.
Remove the head into a bowl, cool slightly and separate the meat from the bones.
Mince the liver, meat from the head and fried vegetables.
Add ground pepper, salt and mix well.
