Photograph of the finished Presskopf

France · Thịt đầu heo đông Presskopf

Presskopf

4 hr Hands-on time + 12 hr waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pig's ear Pig's ear 600 g
  • Photograph of Pork trotter Pork trotter 600 g
  • Photograph of Onion Onion 2
  • Photograph of Carrot Carrot 2
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Wine vinegar Wine vinegar 100 ml
  • Photograph of Shallots Shallots 1.6
  • Photograph of Parsley Parsley 24 g
  • Photograph of Black pepper Black pepper 12 g
  • Photograph of Gelatin powder Gelatin powder 12 g

Method

  1. 1 Boil pig's ears and trotters with onions, carrots, and bay leaves for 3 hours until tender.
  2. 2 Filter the broth through a cloth and reduce it to 300 ml; the concentrated liquid is necessary to create enough gel for the meat block to solidify.
  3. 3 Cut the meat and pig's ears into 1 cm cubes, mix with chopped red onion, parsley, pepper, and vinegar.
  4. 4 Dissolve the gelatin in warm boiling water, then mix it with the meat. Adjust the seasoning as needed, as this dish is cold and therefore requires more salt than when it's hot.
  5. 5 Press the material into a mold with a heavy object on top and refrigerate for 12 hours before slicing thinly.

With an appliance

  • Pressure cooker 2 hr 20 min

    Replace step 1: boil in a pressure cooker for 55 minutes at high pressure, then release the pressure naturally. The broth will be thicker, so you only need to simmer it for an additional 10 minutes.

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