Homemade Toba - Romanian Head Cheese

How to prepare homemade toba - romanian head cheese

1. Cut the pig feet in half lengthwise (between the hoof, with a large knife it goes quite easily). Wash the meat well in cold water, insisting especially on the heart.
2. Put everything in a large pot and cover with hot water, let it blanch for 10 minutes. Wash the meat again with cold water.
3. Arrange everything (except the lean meat) in a pot. Cover with cold water, just enough to exceed by 2cm. Add the aromatics (allspice, coriander, bay leaves, peppercorns) and bring to a boil slowly. Simmer on low heat for 2 hours. Skim at the beginning and wipe the edge of the pot.
   
4. After 2 hours, add the lean meat and 1 tablespoon of salt. Cook for another 2 hours on low heat.
5. Strain the broth, keeping the meat which you let cool down.
6. Crush the garlic to a paste. Gradually add the garlic paste to the broth, until it's garlicky to your taste (I added 3 teaspoons of garlic paste). Let the broth infuse with the garlic for 5 minutes. Adjust the salt too.
   
8. Layer 4 layers of cheesecloth in a sieve placed over a bowl. Strain the broth once more to remove the garlic.
9. Next is degreasing the broth. The simplest and fastest method, which I use in such moments, is degreasing with a paper towel. Proceed like this: take two paper kitchen towels and overlap them. Then place them on top of the broth, just enough to lightly soak up the surface. You will see the fat gathering on the towel. Grab the towel by the ends and lift it gently, moving it to a plate (without squeezing or wringing). Repeat this step 3-4 times to degrease the broth as well as possible.
10. Debone the meat. I kept the heart, meat, pieces of rind from the hock and feet from my grandmother (they had better texture than the store-bought feet which looked like gelatin), so what looked and was better and I removed the tough, cartilaginous parts and the fat. If you have tongue, clean it of the skin.
    
11. Cut the selected meat into long strips. Cut the ears and rind into thin strips. Season the meat with salt, ground black pepper and paprika. Add seasonings (salt, pepper, paprika), mix with your hands to homogenize and then taste until it seems right in terms of salt and pepper. The paprika is also for color.
    
12. Grease the loaf pan with butter (or oil; this only serves to fix the film). Line the pan with plastic wrap. Arrange the meat, placing the strips lengthwise in the pan. Press the meat into the pan with the back of a spoon to settle it well.
14. With a ladle, pour the garlicky broth over the meat, just enough to reach the top, but not exceed the meat.
15. Cover the pan with plastic wrap. Place a piece of cardboard (cut to the size of the pan) on top. Place a weight on top to press the meat.
16. Put the pan in the refrigerator overnight to set.
17. The next day, turn the toba onto a platter. Remove the plastic wrap. When serving, cut into slices.

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