Cajun hog head cheese, a Southern delicacy made with pig's head, is a rich and flavorful dish often served as an appetizer or sandwich topping. Made by simmering pig's head meat with seasonings, this dish has a gelatinous texture and a distinct flavor, making it a unique and unforgettable culinary experience. With its rich history and bold flavors, Cajun hog head cheese is a dish that is sure to tantalize your taste buds and leave you craving more.
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HOG'S HEAD CHEESE
This is not actually cheese. It is a wonderful, spicy appetizer mold made of pork roast that is great served with crackers.
Provided by LADYEM1
Categories Appetizers and Snacks Spicy
Time 10h20m
Yield 24
Number Of Ingredients 14
Steps:
- 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 hours, stirring vigorously every 15 minutes. When the pork is ready, it should be completely shredded and reduced to a stringy consistency.
- Dissolve the gelatin in 1 cup of boiling water, then stir into the pork mixture very well. Pour into a mold or casserole dish, and chill until set, about 8 hours.
- To unmold, dip the bottom of the mold in hot tap water for about 1 minute, then invert onto a serving tray. Serve with your favorite crackers.
Nutrition Facts : Calories 95 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 0.5 g, Protein 6.9 g, SaturatedFat 2.1 g, Sodium 158.5 mg, Sugar 0.8 g
HOG HEAD CHEESE
For those who want some hog head cheese (also known as "souse") but can't get to a boucherie or are away from home, you can generally find what you need to make this at most Chinese or Hispanic markets (or look for 99 Ranch market stores). The pig's foot provides the gelatin that sets the cheese. Served on crispy crackers, it's quite good.
Provided by Alberta LeBlanc
Categories Appetizers
Yield 60
Number Of Ingredients 10
Steps:
- Clean the hog head by removing eyes, ears and brains. Saw into 4 pieces.
- Measure water into 5-quart saucepot. Add the hog head, pork meat, pig's foot, and 1 teaspoon of salt. Cook until meat is tender and the pig's foot and head can easily be boned. Approximately 3 cups of liquid should remain in saucepot.
- Add chopped onions, parsley flakes, celery flakes, chopped green onions, and the remaining teaspoon of salt, black pepper, and red pepper. Cook for about 3 minutes.
- Remove the meat from the liquid (but reserve the liquid). Debone the meat. Place meat in the food processor, chop well but don't puree.
- Mix together the chopped ingredients and the reserved liquid. Pour into 9x13 pan. Chill thoroughly and serve on crackers (I like it with saltines) or with boudin. Makes 60 servings of 2 tablespoons each.
Tips:
- Choose the right head cheese: Look for a head cheese that is fresh and has a firm texture. Avoid any head cheese that is slimy or has an off odor.
- Soak the head cheese in water: This will help to remove any excess salt and impurities from the head cheese.
- Cook the head cheese slowly and gently: This will help to prevent the head cheese from becoming tough and chewy.
- Season the head cheese to taste: You can use a variety of seasonings, such as salt, pepper, garlic, and onion powder, to flavor the head cheese.
- Serve the head cheese with your favorite sides: Head cheese can be served with a variety of sides, such as crackers, bread, or vegetables.
Conclusion:
Hog head cheese is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it as an appetizer, main course, or snack, hog head cheese is sure to please your taste buds. So next time you are looking for a new and exciting dish to try, give hog head cheese a try. You won't be disappointed!
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