Hog’s head cheese

August 22, 2008

Hog’s head cheese – Recipes – Times-Picayune – NOLA.com

Makes 3 loaves

6 pounds pork shoulder

1 gallon water

3 large onions, quartered

2 sticks celery, diced

6 cloves garlic

2 bay leaves

3 packages unflavored gelatin

½ cup minced parsley

½ cup minced carrots

½ cup minced red bell pepper

½ cup thinly sliced green onion

Salt, black pepper and cayenne pepper

Cut pork shoulder into 1-inch cubes and place in a large stockpot along with the water. Add onions, celery, garlic and bay leaves. Bring to a roiling boil, reduce to simmer and cook until the meat is tender, about 2 hours. Remove the meat from the liquid and strain vegetables from the stock. Return the stock to the pot, bring to a roiling boil and reduce to 10 cups.

Once the meat is cooled, bone and grind or chop it finely. Prepare gelatin according to package directions, using 2 cups of warm water. Set aside.

Add meat to reduced stock, then gelatin and all remaining vegetables. Season to taste, using salt and peppers. Cook 10 minutes, remove from heat and allow to cool slightly. Ladle the mixture into two or three 4-by-8-inch loaf pans and allow to cool. Refrigerate overnight.

Slice and serve with crackers or croutons.

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