How to make
First I examine the pork head for hair, if there are any, I burn them with a burner, scrape them with a knife and soak them in a pot of warm water (sometimes the heads release blood, so I drain them well).
Then I rinse the heads and put them in a large pot, add the bay leaf and black peppercorns (don't add salt) and I boil for a long time, until the meat starts to just fall off the bones.
I cut the onion not very finely and fry it in oil. I separate the already cooked meat from the heads and transfer it to the onions.
Grind all this mass with the help of a kitchen appliance, whether it is a meat grinder, a chopper or a blender, it is important to chop everything.
Then I add salt, black pepper and the eggs. Mix very well. Then it is necessary to move the resulting mass into well-washed jars, but they must not be filled to the top, since the pate will rise when it is boiled and sterilize for two hours.
If you decide not to sterilize and keep it in the refrigerator, know that it has a short shelf life and you should make smaller quantities.
