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Title: Hog's Head Drahli
Categories: Pork, Ukrainian
Yield: 1 Batch

1 Hog's head with tongue
1 tb Salt; or more
1 sm Onion; quartered
1 cl Garlic
1 Bay leaf
6 Peppercorns

Have the hog's head cut into quarters by the meat dealer. Remove the
brains, teeth, snout, and eyes, but retain the ears. Cut off the
fattest part of the head for lard. Scrape and wash each piece
thoroughly. Wash, trim, scald, and skin the tongue. Soak the meat in
cold water to cover for 30 minutes to extract the blood. Drain and
wash again. Cover the meat with fresh cold water; add the salt, bring
to a boil, and skim. Cover and simmer for 1 hour. Then add the
remaining ingredients and continue cooking until the meat separates
from the bones. This will take about 5 hours or more. Be sure to
simmer the meat over a low heat during the entire period of cooking.
Rapid boiling will make the meat stock milky in color. Drain off the
meat stock and save it. Remove the onion, garlic, and spices. Pick
out all the the bones from the meat. Cut the meat into coarse pieces.
The stock may be flavored with a freshly crushed clove of garlic and
then strained. Season the stock to taste. If a firm jelly is desired,
soften 1 tb gelatine in 1/4 cup cold water and then stir into the hot
stock. Put the meat into a mold and add enough strained stock to
cover it. Chill thoroughly. Remove the fat from the top. Serve the
drahli in slices.

Recipe by Savella Stechishin

Recipe FROM: Traditional Ukrainian Cookery, 1976

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