Panas
Panas is a traditional savory meat loaf made from boiled and ground pork parts, seasoned and thickened with flour, then cooled and frozen for a hearty, flavorful dish.
Ingredients
Instructions
- Scald and scrape hair from pig's head.
- Remove the skinned head if preferred.
- Put the head in a large kettle and boil until the meat falls off the bone.
- Remove the meat and grind it together with onions.
- Cool the broth and skim off the lard.
- Return the ground meat and onions to the broth.
- Add salt and pepper to taste.
- Bring the mixture to a boil and stir in flour until the meat leaves the sides of the kettle.
- Pour the mixture into bread loaf pans and let it thoroughly cool.
- Take out of the pans, wrap, and freeze.
Tips & Substitutions
When preparing Panas, ensure that the pig head is thoroughly scalded to remove all hair, which can be tricky. If you prefer a different texture, consider substituting the pig heart with beef heart. For a leaner option, you can skip the lung entirely. Keep a close eye on the flour added to avoid a gummy mixture; it should be just enough to bind the meat and broth.
Serving Suggestions
Panas is best served sliced and can be enjoyed cold or warmed. Pair it with pickles or tangy mustard for an added kick. Serve alongside a hearty salad or with crusty bread for a complete meal. It also complements dishes like Cheese 'N Beef Pie, creating a delightful spread for gatherings.
Storage & Reheating
To store leftovers, wrap the cooled Panas tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be frozen for up to three months. When reheating, thaw in the refrigerator overnight and then gently reheat in a pot over low heat, adding a splash of broth or water to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Panas contains roughly 126 calories, with 11g protein, 12g carbohydrates, and 3g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat for this recipe?
Yes, while the traditional recipe calls for pig parts, you can substitute with beef or lamb. However, the flavor profile will change, so ensure the seasoning is adjusted accordingly to maintain a rich taste.
How can I ensure the broth has enough flavor?
To enhance the broth's flavor, consider adding aromatic vegetables like carrots, celery, and garlic while boiling the head. This will infuse the broth with additional richness, making your Panas even more delicious.
Is there a vegetarian option for this dish?
While traditional Panas is meat-based, you could create a vegetarian version using mushrooms and lentils for texture. Simmer with vegetable broth and spices to mimic the depth of flavor, but it will differ significantly from the original recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).