HOG'S HEAD CHEESE
Stock:
4 lb. pork roast
3 c. onions, diced
3 c. celery, diced
2 c. bell pepper, diced fine
1/2 c. garlic, diced fine
2 whole bay leaves
1 tsp. dry thyme
1/4 c. whole peppercorns
1/2 c. green onions, diced fine
1/2 c. parsley, diced fine
1/2 c. red bell pepper, diced fine
1/2 c. carrots, diced
salt and cracked black pepper
3 envelopes unflavored gelatin, dissolved in 1/2 c. water
In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns. Add enough water to cover contents by 3-inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables. Return stock to a low boil. Add all remaining ingredients, except gelatin, salt and pepper. Boil for 3 minutes and remove from heat. Season to taste using salt and pepper. Add dissolved gelatin and set aside.
Once meat has cooled, remove all bones and chop in a food processor. Place equal amounts of the meat in 4 trays and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.
1/2 c. parsley, diced fine
1/2 c. red bell pepper, diced fine
1/2 c. carrots, diced
salt and cracked black pepper
3 envelopes unflavored gelatin, dissolved in 1/2 c. water
In a 4-gallon stockpot, place all ingredients up to and including the whole peppercorns. Add enough water to cover contents by 3-inches and bring to a rolling boil. Using a ladle, skim all foam and other impurities that rise to the surface during the first 30 minutes of boiling. Continue to cook until meat is tender and pulling away, approximately 2 1/2 hours. Remove all meat from the stockpot and lay on a flat baking pan to cool. Strain and reserve 10 cups of the cooking stock and discard vegetables. Return stock to a low boil. Add all remaining ingredients, except gelatin, salt and pepper. Boil for 3 minutes and remove from heat. Season to taste using salt and pepper. Add dissolved gelatin and set aside.
Once meat has cooled, remove all bones and chop in a food processor. Place equal amounts of the meat in 4 trays and ladle in hot seasoned stock. The mixture should be meaty with just enough stock to gel and hold meat together. Cover with clear wrap and refrigerate to set, overnight. Head cheese is best eaten as an appetizer with crackers.
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