Hog Head Cheese Cup of Zest
The secret to hog's head cheese, Zeringue explained, is to start by boiling the head, shanks, skin, and bones for several hours. The process brings out the collagen in the meat and forms a rich stock that gelatinizes. As it boils, the aromatics—parsley, garlic, onions, and whites of the green onions—are added for flavor.
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Cover and chill 2 to 4 hours. In a Dutch oven or deep fryer, pour oil to a depth of 3 inches inches. Heat oil to 375º. Roll hog's head cheese into 6 balls. In a small bowl combine egg and milk. Coat each ball in flour, and then dip into egg wash. Roll in bread crumbs. Fry balls until golden brown.
Hog Head Cheese Cup of Zest
Line two 8×8-inch pans with plastic wrap or foil; set aside. Was meats thoroughly and add to a large pot. Add the following 11 ingredients. Add 2 cups of vinegar and enough water to cover all ingredients. Cover pot and simmer over low heat until meat is tender, at least 4 hours. Allow to cool enough to handle by hand.
hog's head cheese
Put the loaf pan into the fridge for 24 hours. This allows the gelatin to set and also the cure to fully penetrate. Preheat the oven to 325F. Put the loaf pan into the oven and bake until an instant-read thermometer inserted into the middle of the loaf reads 160F, about 45-60 minutes.
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403 Rena Dr, Lafayette, Louisiana, 70503, United States. +1- (337) -981-0098. This family-run butcher shop and deli counter sometimes makes hog's head cheese. Call ahead to ask.
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Here is a hog head cheese recipe from Kathy and Bob Kellogg, authors of Raising Pigs for Meat. Split the head into halves with a meat saw. Remove the eyes and clean the ears and nostrils. Rub the head halves with coarse salt and pack loosely into a large kettle. Leave for two days in a cool place or refrigerate.
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Step 1: Heat the oil in the 4-quart loaf pan on medium heat in the first step. To the container, add pork and roast it on a medium flame for some minutes until it changes color. Now, reduce the flame, add onions, bell pepper, celery, and garlic, and season it with the list of spices.
Hog Head Cheese Recipe
Remove from broth and let cool. Chop meat and skin into small pieces (discard all fat). Return meat to broth and simmer until thick. Add 1/2 cup chopped green onions and cook for 1 minute. Pour into flat rectangular casserole dishes and let cool in refrigerator. Cut into serviceable portions (usually 3" x 3" squares).
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Place clean hog's head in pot, cut side down and snout up. Add water until the pig's head is covered or until water comes within 2 inches of pot's rim. Cover pot with a lid. Set pot under high heat on stove until it boils, then reduce to a simmer. Simmer the pig's head for 12 hours or until meat falls off the bones.
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Heat the oil in a 4 quart pot over medium-high heat. Add the pork roast, and brown on all sides. Reduce heat to medium, and add the onion, bell pepper, celery, and garlic. Season with garlic, parsley, basil, salt, pepper, and Cajun seasoning. Pour in 3 cups of water or pork stock, and bring to a boil. Cover, and simmer over medium heat for 2.
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Clean the hog head, and remove eyes, ears, and brains. Cut into 4 pieces. Put water in a 5-quart pot. Add hog head, pork meat, pig's foot, and salt. Cook until tender. Add onions, parsley, celery, green onions, salt, pepper, and red pepper. Cook for 3 minutes. Take the meat out (keep liquid).
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Method: 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 rolling boil, reduced to simmer and cook until the meat falls from the bone, approximately 2 hours. Remove the meat from the liquid and strain vegetables from the stock.
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Place the cleaned head, the cleaned heart and other pig parts in a separate pot. Add half chicken stock and half water to cover the meat by 3 to 4 inches. Add bell pepper, celery, onions, garlic.
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Reduce the liquid. While you're picking the meat from the head, strain the braising liquid, then return it to a simmer on the stove in a wide pot. Reduce the liquid by half. Test the gel of the braising liquid by spooning some onto a frozen plate or a metal bowl over ice. The liquid should gel easily when it cools.
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Measure water into 5-quart saucepot. Add pork meat, pig's foot, and 1 teaspoon salt. Cook until meat is tender and pig's foot can easily be boned. Approximately 3 cups of liquid should remain in saucepot. Add chopped onions, parsley flakes, celery flakes, chopped green onions, the remaining teaspoon of salt, black pepper, and red pepper.
Hog Head Cheese Cup of Zest
Prepare the Stock. Rough chop all of your vegetables and place them in a cheese cloth bundle along with the pepper corns. In a stock pot add the water. Then add your bag of vegetables, the cured pork meat, skin, fat, pig feet. Finally add the lemon juice. Turn the fire on a medium heat and slowly bring to a simmer.
