HOG'S HEAD CHEESE

Prep Time: 3 Hours
Yields: 5 Loaves (10 servings per loaf)

Comment:
Many cooks today feel that hog’s head cheese is a country rendition of the more classical daube glacé. Though similar in nature, hog’s head cheese is actually the by-product of sausage making and has been around for hundreds of years.

Ingredients for Stock:
1 hog's head, halved
4 pounds Boston butt
4 pig's feet
3 large onions, quartered
4 stalks of celery, quartered
1 head of garlic, halved
2 bay leaves
1 tsp salt
1 tsp black pepper

Method for Stock:
Place all ingredients in a large stockpot. Cover ingredients with 6 inches of cold water. Bring to a rolling boil, reduce heat to simmer and cook 2½ hours or until meat is tender and falling from bones. Using a ladle, skim off the foam that rises to the top of the pot during the cooking process. Adjust seasonings with salt and pepper. When meat is tender, remove, strain and reserve poaching liquid. Bone meat and grind using the chili blade of your meat grinder. Set aside.

Ingredients for Cheese:
4 packages unflavored gelatin
cooked ground pork (see above)
reserved poaching liquid (see above)
2 cups minced onions
2 cups minced celery
2 cups minced red bell peppers
¼ cup minced garlic
salt and black pepper to taste
Louisiana hot sauce to taste
2 cups sliced green onions
1 cup chopped parsley

Method for Cheese:
Once the poaching liquid has been strained and allowed to sit for 1–2 hours, oil will form on top. Using a ladle, carefully remove all oil from the surface of the liquid. Dissolve gelatin in 1 cup of cooled poaching liquid then set aside. Place cooked ground pork, onions, celery, bell peppers and garlic in a large pot. Cover ingredients with reserved stock by ½ inch then bring to a rolling boil. Reduce to simmer and allow to cook 25–30 minutes. While cooking, add additional stock as necessary to retain volume. Season to taste with salt, pepper and hot sauce. Remove from heat, stir in green onions, parsley and dissolved gelatin. Allow to cool slightly. Ladle the cheese into five 4"x 9" loaf pans, cover with clear wrap and refrigerate overnight.