Pork stew

Directions

1. If more game meat is needed, we also add the head with the ears, as well as other pieces of lean pork. ≈ 3 min
2. The legs or other pieces of meat with fat are lightly seared, then rinsed under a stream of water, without letting them soak in the cold water. ⏱ ≈ 30 min
3. The meat is then cooked in cold water, with pepper, salt, and onion. ≈ 3 min
4. To prevent the broth from becoming cloudy, the saffron is cooked over low heat, without boiling, with the lid slightly ajar. ⏱ ≈ 40 min
5. The cooking time should be between 4 and 5 hours, so that the meat easily separates from the bones and the liquid reduces to the level of the meat. ⏱ 5 hr
6. Meat cooks faster in a pressure cooker, with just enough water to cover all the ingredients, as well as the pepper, onion, and salt, over low heat for about 2 hours, calculating the cooking time from the moment the first steam starts to come out through the valve; from this point, the heat is reduced to the minimum and maintained until the end. ⏱ 2 hr
7. The pressure cooker is left closed with the lid on, until the following day. ≈ 3 min
8. The fat that forms on top is removed. ≈ 3 min
9. This allows you to observe the degree of coagulation of the broth. ⏱ ≈ 10 min
10. If the broth is too gelatinous, it should be diluted with boiling water first, then poured over the filling. ⏱ ≈ 10 min
11. The container is then placed on the fire. ≈ 3 min