This recipe is prepared traditionally with veal, but I wanted to try pork, and it is a real delight! It also prepares in the oven, but you need nine hours! Too much time for the price that electricity has, so I decided to try in the fast pot and the result does not detract from the original recipe and it takes just over two hours to have it ready. Would you like to try? Youll see how rich it is! We can take the flesh like this or prepare with it many other delicious recipes, it is a matter of letting our imagination fly! And if you feel like it, do not forget to visit my blog the secret sweets of Cuca. Follow reading and discover with me in recipes how to do pork head, you will love it!
| 🚻 8 Diners | 🕘 2H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make pork head in Express pot: |
| 1 pork head (2 klg) 1 onion 1 jet of extra virgin 1 glass of white wine 1 small glass of water 2 tablespoons of the sauce workers Worcestershire or perrins 1 teaspoon of ground black pepper 1 Line cumin teaspoon 1 teaspoon of ground garlic 1 teaspoon of smoked paprik |
| ADDITIONAL CHARACTERISTICS: Cheap cost, pressure pot |
Ingredients to make pork head in Express pot:
1. We peel the onion and cut it in Juliana (by strips). We take the fast pot and put a splash of olive oil, put it on the fire and when it is hot we add the onion to poach it. When it is almost made, we remove it to continue with the pork head recipe.
2. We cut the head into two parts (or three if it is a very large piece) and put it in the fast pot to seal it with the oil we have used to poach the onion. To seal a piece of meat we will put it over high heat a few minutes and turn it around to do it everywhere. Thus we will prevent the juices from getting released and will be inside leaving the meat very tender.
3. We leave the head in the fast pot, add the poach onion, the glass of wine, the Worcestershire sauce, the pepper, the paprika, the chili, the cumin, the garlic and the salt. Finally, we add water until the meat is completely covered. We put the cover at the fast pot, close following the instructions of our device and put over high heat.
Trick: You can add or omit spices to your liking. Do not stop making the recipe because you miss any kind at home.
4. When the pressure indicator of the express pot rises, we lower the temperature to a minimum and let cook for a couple of hours. We turn off and wait for the pressure indicator to lower to open the pot and check the pork head.
Trick: If the piece of meat does not reach two kilos, it is possible that with an hour and a half or time and three quarters it is sufficient.
5. very carefully and good kitchen tweezers take the pieces of head of one. We put them in a bowl and with the help of two forks, we fray the meat to make the stranded pork head. It will be so soft that almost touching it will get rid of it, so you have to be careful when you get it out of the pot so that you do not fall and the juice splashed.
6. If we wish, we can put the casserole back on the fire with the juices that the meat has released to thicken them and make a sauce. To facilitate the task we can put a bucket of the liquid in a bowl and undo a tablespoon of cornmeal. When it is undone, we add it to the pot that we will have on the fire and help us thicken the sauce that we can use to accompany this or any other meat. It can also serve as the basis for making a vegetable cream or a soup.
7. The pork head wick in Express pot is ideal for filling corn arepas, Mexican tortillas or even to make a salad.
