Andy Montoya
Hog head cheese is a traditional dish that uses select cuts of pork, such as the face, skin, and pig's feet, braised in a flavorful stock until tender. The meat is then placed in a mold with collagen-rich stock to set overnight. While not necessary, curing the meat before cooking enhances its colour, flavour, and shelf life. To cook, the pig's head is covered in water and boiled for up to 12 hours, after which the meat is removed and placed in a baking pan. The broth is strained, and the meat is chopped and mixed with the broth before being packed into a loaf pan and chilled. The final product can be frozen or refrigerated for a week and is often served with crackers or in a sandwich with mayonnaise, mustard, tomatoes, lettuce, and pickles.
| Characteristics | Values |
|---|---|
| Ingredients | Select cuts of pork (face, skin, pig feet), vegetables, gelatin, Insta Cure #1, broth, water, oil, onion, bell pepper, celery, garlic, parsley, basil, salt, pepper, Cajun seasoning, mayonnaise, mustard, tomatoes, lettuce, pickles, crackers |
| Equipment | Large stock pot, lid, baking pan, strainer, loaf pan, vacuum-sealed bag, cheesecloth, sharp knife |
| Steps | 1. Place clean hog's head in a pot, cut side down and snout up. 2. Add water until the pig's head is covered or until water is within 2 inches of the pot's rim. 3. Cover pot with a lid and set under high heat on the stove until it boils. 4. Reduce to a simmer and cook for 12 hours or until meat falls off the bones. 5. Let cool, then lift the pig's head out and place on a baking pan. 6. Remove meat from cheeks, tongue, and head. Roughly chop or shred. 7. Pour the broth through a strainer to remove unwanted bits. 8. Dice the pork meat into cubes and mix with the cooking liquid. 9. Pack the meat into a mold or loaf pan lined with cling film. 10. Press the meat under the liquid, cover with cling film, and chill. 11. Unmold and trim visible chilled fat from the loaf. 12. Slice the hog's head cheese and serve with crackers or use in a sandwich. |
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What You'll Learn
Braise select cuts of pork in stock
Hog head cheese is a traditional dish that uses select cuts of pork braised in a flavorful stock until the meat is tender. The "select cuts of pork" are generally the face, the skin, and the pig's feet. These cuts are very high in collagen, which is natural gelatin. This gelatin encases the meat once cooled, resulting in a unique and tasty pork aspic.
To braise select cuts of pork in stock, start by selecting the desired cuts of pork. This can include the pig's head, cheeks, tongue, ears, snout, and feet. If using a pig's head, it is recommended to cut it in half to fit in a large stockpot. Place the pork cuts in the pot, adding enough water or stock to cover the meat. Set the pot over high heat on the stove and bring it to a boil.
Once the stock is boiling, reduce the heat to a simmer. For a whole pig's head, this process may take up to 12 hours or until the meat falls off the bones. For smaller cuts of pork, such as cheeks or tongue, the cooking time will be shorter, around 2 hours or until the meat is tender. During the braising process, you can add vegetables and seasonings to enhance the flavor of the stock.
After the pork is cooked, remove it from the stock and let it cool until it can be safely handled. Separate the meat from the bones, chopping or shredding it into the desired size. While the meat is still warm, it can be mixed with the cooking liquid and packed into a loaf pan to create a molded hog head cheese.
Alternatively, the cooked pork can be used in various dishes, such as sandwiches, grilled cheese, or salads. The braised pork should be tender and flavorful, providing a unique and traditional take on pork dishes.
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Simmer until meat is tender
Hog head cheese is a traditional dish that uses select cuts of pork, such as the face, skin, and pig's feet, which are rich in collagen. The process of making hog head cheese involves braising these cuts of meat in a flavourful stock until the meat is tender.
To begin, place a clean hog's head in a large stock pot, cut side down and snout up. Add enough water to cover the pig's head or until the water level is within 2 inches of the pot's rim. Cover the pot with a lid and set it on high heat until the water boils. Once it reaches a boil, reduce the heat to a simmer.
Simmering is a gentle cooking technique that involves maintaining the cooking liquid at a temperature just below the boiling point. This method ensures that the meat cooks through without becoming tough or overcooked. During simmering, small bubbles will occasionally rise to the surface of the liquid, but it will not boil vigorously.
For hog head cheese, the pig's head should be simmered for an extended period, typically around 12 hours or until the meat is tender and falls off the bones. This prolonged simmering helps to break down the connective tissues in the meat, making it extremely tender. It also allows the flavours of the seasonings and stock to infuse into the meat, creating a rich and tasty dish.
While simmering, it is important to ensure that the pot does not boil dry. Check the pot occasionally and add more water if needed to maintain the desired liquid level. Additionally, it is crucial to maintain a consistent temperature during the simmering process. Adjust the heat as necessary to prevent the liquid from boiling vigorously or dropping below the simmering temperature.
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Place meat in a mould with collagen-rich stock
Hog head cheese is a traditional dish that uses select cuts of pork, generally the face, skin, and pig's feet, which are high in collagen. The meat is braised in a stock until tender, and then placed in a mould with collagen-rich stock to set.
To begin, you will need a large stock pot. Place the clean hog's head in the pot, cut side down and snout up. Cover the pig's head with water and bring to a boil. Reduce to a simmer and leave for 12 hours, or until the meat falls off the bones. Allow the head to cool, then remove the meat from the cheeks, tongue, and head. Roughly chop or shred the meat.
Now, you can prepare the mould. Line a loaf pan or terrine mould with cling film. You can add vegetables to the stock for colour and flavour, and you may wish to clarify the stock to enhance the flavour and create a clear aspic. If you want to cure the meat, you can do so before cooking, but this is an optional step. Mix the shredded meat with the cooking liquid and pack it into the mould. Press the meat under the liquid and cover with another layer of cling film. Place in the refrigerator to chill and set.
Once the hog head cheese has set, you can trim any visible fat from the loaf. It can now be sliced and served, or frozen for later. Hog head cheese can be served in a variety of ways, including grilled cheese sandwiches, or as an appetizer with crackers.
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Cure meat before cooking to preserve colour and enhance flavour
Hog head cheese is a traditional dish that uses a pig's head to create a jelly-like meat that can be served in a variety of ways, such as grilled cheese sandwiches or as an appetizer with crackers.
To make hog head cheese, the pig's head is typically boiled until the meat falls off the bone. The meat is then chopped or shredded, and mixed with a variety of spices and vegetables.
Before cooking the hog's head, curing the meat can help preserve its colour and enhance its flavour. Curing is an ancient method of preserving meat that involves removing moisture and adding salt and other flavourings to prevent spoilage and extend the shelf life of fresh meat.
- Decide on the type of meat you want to cure. Popular choices include ham, bacon, and pork belly. For hog head cheese, you would be curing a pig's head.
- Choose your curing method. There are two main types of curing: dry curing and wet curing (also known as brine curing). Dry curing involves applying a cure mix directly to the meat, while wet curing involves injecting a salt and water solution into the meat or submerging the meat in the solution.
- Prepare the meat. If using the dry curing method, apply the cure mix directly to the meat and seal it in a food storage bag. If using the wet curing method, inject the brine solution into the meat or submerge the meat in the solution, ensuring it is fully covered.
- Cure the meat. For dry curing, place the sealed meat in the refrigerator for the recommended amount of time, typically around 10 days. For wet curing, inject the meat or fully submerge it in the brine solution and place it in the refrigerator. The curing time will depend on the type, thickness, and fat quantity of the meat.
- Remove the meat from the cure. After the curing process is complete, remove the meat from the refrigerator and rinse off any excess salt or brine.
- Dry the meat. For dry-cured meat, roll the meat tightly in a bundle and cover it with a cheesecloth. Let it dry in a cool, dry location for at least 5 weeks. The longer you let the meat cure, the drier it will become.
- Cook the meat. After the curing process, the meat can be cooked before consumption. Cured meat will turn pink or reddish when cooked.
By curing the pig's head before cooking, you can preserve the colour and enhance the flavour of the hog head cheese. The curing process can be tailored to your preference, and you can experiment with different spices and curing times to achieve the desired result.
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Add vegetables to the stock
Hog head cheese is a traditional dish that uses select cuts of pork, such as the face, skin, and pig's feet, braised in a flavourful stock until tender. The stock is an important element of the dish, and it is recommended to add vegetables and seasonings to enhance the flavour. Here is a guide on adding vegetables to the stock for hog head cheese:
Firstly, prepare the vegetables of your choice. Common choices include onions, bell peppers, celery, and garlic. You can also add other aromatic vegetables such as carrots and herbs like parsley and basil. Chop the vegetables into uniform sizes to ensure even cooking.
Next, heat some oil in a separate large pot over medium heat. Adding oil to the pot first will help to infuse the vegetables with flavour and prevent them from sticking. Once the oil is hot, add the chopped vegetables and sauté them until they are softened and slightly browned. This process will release the natural sugars in the vegetables and add depth of flavour to your stock.
At this point, you can also add your desired seasonings. Spices like Cajun seasoning, black pepper, and red pepper flakes can be used to give a spicy kick to the dish. You can also add herbs such as thyme or rosemary for additional aroma and flavour. It is important to cook the vegetables and seasonings together to allow the flavours to meld and infuse the oil.
After sautéing the vegetables and spices, it is now time to add liquid to create the stock. Pour in water or pork stock to cover the vegetables. You can also use a combination of water and pork stock to achieve the desired flavour and consistency. Bring the liquid to a boil and then reduce the heat to a gentle simmer.
Simmer the vegetable stock for at least 30 minutes to an hour to allow the flavours to develop and infuse into the liquid. Taste the stock and adjust the seasoning as needed. You can also add more vegetables or herbs at this point if desired. Remember, the goal is to create a rich and flavourful stock that will enhance the hog head cheese.
Finally, once the stock is ready, you can remove the vegetables or choose to leave them in, depending on your preference. If you want a clear stock, you can strain the vegetables and herbs using a fine-mesh sieve or cheesecloth. However, if you don't mind having vegetables in your final dish, you can keep them in for added texture and flavour.
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Frequently asked questions
Place a clean hog's head in a pot, cut side down and snout up. Add water until the pig's head is covered or until the water is within 2 inches of the pot's rim.
Bring the water to a boil and then reduce to a simmer. Simmer the pig's head for 12 hours or until the meat falls off the bones.
Let the pig's head cool until you can safely handle it. Lift the head out and place it on a baking pan. Remove the meat from the cheeks, tongue, and head. Roughly chop or shred the meat.
