Hungarian Pork Head Cheese (Disznósajt)

Instructions

Place the pork cuts and pork skin in a large pot and cover with water.

Add a little salt and simmer gently until the meat is very tender and easily pulls apart.

The cooking liquid should become flavorful and slightly gelatinous from the collagen released by the skin.

Remove the cooked pork from the broth and allow it to cool enough to handle.

Remove any bones, then cut or tear the meat into small pieces.

Slice the cooked skin into thin strips.

Place the pork and skin in a large bowl.

Add the garlic, paprika, black pepper, caraway seeds, marjoram, parsley, and a little salt.

Add some of the warm pork broth and mix thoroughly.

Taste the mixture and adjust the seasoning.

Line a loaf pan or suitable mold with plastic wrap.

Pack the seasoned pork mixture firmly into the mold, pressing it down well to remove air pockets.

Pour in enough of the flavorful broth to help bind everything together.

Cover the top and place the mold in the refrigerator.

Chill for several hours, preferably overnight, until the mixture is completely firm.

The natural gelatin from the pork skin helps hold the loaf together.

Once completely chilled, remove the pork loaf from the mold.

Slice it into thin pieces with a sharp knife.

Serve cold or at room temperature.

Disznósajt is often enjoyed as part of a cold platter, alongside crusty bread, onions, mustard, horseradish, and pickled vegetables.

The combination of the rich pork, paprika, garlic, and tangy pickles creates a wonderful contrast.

Try it with:

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