Ingredients
2 kg pork head (cleaned and cut)
1 onion
4 cloves garlic
2 bay leaves
1 tablespoon salt (or to taste)
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground coriander (optional)
1 teaspoon allspice (optional)
Water (enough to cover the meat)
Instructions
Clean the pork head very well and cut it into large pieces.
Put the meat in a large pot and cover it with water.
Add onion, garlic, bay leaves, salt, pepper, and spices.
Bring to a boil, then reduce heat and simmer for 3–4 hours until the meat becomes very tender and falls off the bone.
Remove the meat from the pot and separate it from the bones.
Chop the meat into small pieces and mix it with minced garlic and some of the broth.
Place the mixture into square containers or molds and press it down.
Pour a little strained broth over the top so it forms a natural jelly.
Let it cool completely, then refrigerate for 6–8 hours until firm.
Slice and serve cold with bread, mustard, or pickles.