Meat cake with garlic and hot pepper

And so, to begin with, we cut up the head. Cut a whole pig's head into 4 parts, cut off a small amount of fat from the cheeks. Detach the bones that will detach easily. Cut out the ears and tongue. (Separately). Thoroughly rinse and clean the skin with a knife. Then soak the pork head pieces in water for 1.5 hours. Take a basin with a volume of 20-25 liters, pour 10 liters of water and put it on the gas. Throw the pieces of pork head and cook over medium heat for 2 hours.
Now pig's feet.
They should also be thoroughly rinsed, cleaned and soaked in cold water for 30-40 minutes. After that, add to the pig's head.
After 2 hours, get a large fork, pieces of pork head and pork legs and you can start butchering. Remove all the fat from the pig's head, separate the meat and bones separately. Cut 150-200 grams of fat into small pieces, the rest of the fat will simply not be needed, as of course the bones. It is not necessary to cut the separated meat from the pig's head, just separate it with your hands and put it in an empty vessel. Remove fat from pork legs too, separate meat and bones (fat and bones will not be needed).
Now it is necessary to strain the broth thoroughly, through a colander.
Add vegetables and seasonings to the broth.
Carrots 1-per piece. peel and rub on a coarse grater.
2-piece onion peeled and cut into small cubes.
Peel the garlic 6 and pass it through the garlic press.
Grate the apple ¼ part on a fine grater.
Lemon 1-and slice finely again.
Ground black pepper 2nd tsp. (30 gr.)
Salt 1-per tbsp.l .
Hot pepper 1/9 of a pod finely chopped with a knife.
Seasoning for meat (for pork) 1-per tbsp.l.
Mix all this well and add it to the strained broth. And cook on low heat for another 15 minutes. Then you can throw the meat.
Also add 150-200 grams of previously separated and chopped fat to the broth.
Rinse the ears thoroughly, clean out all the dirt from the recesses and cut into small pieces (but whether to add them or not, it's already to taste and at the discretion of the hostess).
Tongue is generally a huge delicacy!
You don't need to cut the tongue, just wash it thoroughly and clean the upper part.
Cook pork ribs separately, but you don't need to cook them for too long, 30 minutes will be enough. Separate the meat from the bones and can be added to the broth to meat and vegetables.
Now you will need a press.
I always use a press for squeezing juice, as well as for pressing meat (old sample). I think that not only I have such a press in the household. But, if someone does not have such a press, then you can just take an ordinary non-round colander and a lid of a smaller size than the recess of the colander.
Press (colander) thoroughly rinse and put gauze on the bottom (but, the gauze must first be thoroughly moistened with cold water).
Now to the next:
Pour the broth with meat gradually into a press or colander. Be careful not to spill the broth. After the broth is completely poured out, it is necessary to wait 10 minutes. , in order for the last remnants of the broth to gradually drain. And only now, you can close the lid of the colander or tighten the lid of the press. Put the colander in the refrigerator, and I usually put the press in the cellar and cover it with a towel for a day. After a day, put the cake on a plate and remove the gauze.
Decorate well with chopped herbs. (Dill, green onion, parsley).
So the meat cake with garlic and pepper is ready!