Pork hash

We start cooking by thoroughly cleaning the legs and tail. Scrape, wash thoroughly under running water, then transfer to a large container and fill with clean and cold water. We soak the legs and tail during the day, we change the water several times during the process to fresh. Soaking will help get rid of unpleasant odors.

When the specified time has passed, remove the legs and tail from the water, rinse again under running water. Cut the legs into several parts. We put the pieces of pork in a large saucepan, fill it with water and put it on a high heat. Bring the contents of the pan to a boil, cook for 10 minutes, then drain the water, and wash the pan.

Fill the legs and tail with water again, bring it to a boil over high heat. Then we reduce the heating to a minimum and cook everything for 6 hours. We take into account that the tail will cook a little faster and it needs to be removed from the pan an hour or two earlier. The meat should become soft, it is good to move away from the bones. The whole process is similar to cooking jelly.

Then the meat should be separated from the bones and put on plates. Often meat and broth are served on the table separately, but always hot. Therefore, we do not waste time, we clean the garlic cloves from the husk, chop them finely or pass them through a press, transfer them to a small container and pour hot broth.

Pita bread, pre-dried, torn (broken) into pieces and spread on a large dish. We serve everything on the table, filling the meat with broth. Garlic is added to the broth. It is customary to salt hash already in plates, so you definitely need to put a salt shaker on the table. If desired, you can also put pita bread in the broth and immediately start tasting the prepared dish before the pita bread has time to go limp.

Bon appetit!