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[edit] Ingredients
10 |
cups Water |
2 ½ |
pounds Pork meat |
1 |
Pig's foot |
2 |
teaspoons Salt, divided |
¾ |
pound Onions, chopped |
1 |
tablespoon Parsley flakes |
1 |
tablespoon Celery flakes |
1 |
cup Green onion, chopped |
1 |
teaspoon Black pepper |
¾ |
teaspoon Red pepper |
[edit] Preparation
Step 1 |
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, teh remaining teaspoon of salt, black pepper, and red pepper. Cook about 3 minutes. Remove meat from liquid. Reserve liquid. Remove bones from meat. |
Step 2 |
Place meat in food processor bowl. Chop well but do not puree. Mix chopped ingredients and reserved liquid. Pour into 9"x13"x2" pan. Chill thoroughly. |
Step 3 |
Makes 60 servings of 2 Tablespoons each. |
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