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RECIPE: Put in a pot: 7 liters - warm water 60 g. - common salt. 2 x - onions 3 x - pork knee without skin 0.6 kg. - pork skin 40 x - pepper balls 10 x - allspice balls 4 x - bay leaf Cook slowly until soft for approx. 2 hours. Then remove the knees and leave to cool slightly. We can continue to cook the skin in peace. Skin the knees and cut the meat into 2 cm cubes. We weigh 1.5 kg. of chopped meat and put it in the tub. Remove the skins from the broth and grind on a 3 or 4 mm disc. so that we have 0.6 kg. skin and add to the tub. AND WE'RE GOING TO MIX THE WORK. Add: salt - 16g to the meat and skins in the tub. marjoram - 2.5g. ginger - 0.5g. black pepper - 5g. grated garlic - 25g. allspice - 2.5g. broth - 2 liters Mix well and season as needed (but if you follow the procedure and weight, it should be fine). Pour the mixture into the pot and let it boil for about 15 minutes. And then we just fill in the packaging. After filling, cool in cold water while turning occasionally. And put it in the fridge until the next day, where we turn the mixture over a few times. And then you know. Good luck and good taste.