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Category: |
Category: |
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STEP 1 |
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Ingredients: |
Ingredients: Use 2-3 pork hocks and 1 bag of pork feet
BRINE
1 gal Water
1 cup Pickling salt
1 tbsp Peppercorns
¼ cup Dark brown sugar
1 tbsp Fennel seeds
¼ cup White sugar
4 tbsp Cure No.1
1 tsp Sage
2 tbsp Garlic, minced
1 tsp Juniper berries
4 Bay leaves
1 tsp Coriander, ground
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Directions: |
Directions:Combine all ingredients, except pork, in a large stockpot and bring to a boil. Cool and add rinsed hocks and feet. Brine overnight.
Remove pork from brine. Rinse. Discard brine. Return pork to pot and add cold water to cover by 2 inches. Heat to just below boiling. Reduce heat to simmer. Skim impurities away as they appear.
Proceed to STEP 2 |
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STEP 2 |
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Ingredients: |
Ingredients: 2 cups White wine
1-2 Leeks or onions, chopped
4 Bay leaves
3 Parsley sprigs
2 tsp Dried thyme
3 tbsp Garlic, minced
2 tbsp Pickling salt
20 Peppercorns
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Directions: |
Directions:Simmer at a slow boil for 6-8 hours until meat falls off the bones and broth is reduced by half. Remove meat from pot and strain broth. Put 2 tbsp of broth in a small saucer. Refrigerate for 10 minutes. Check for firmness. If not firm enough, reduce broth and check again.
Chop the meat into small cubes. Place a layer of meat into each shallow casserole dish.
Proceed to STEP 3.
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STEP 3 |
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Ingredients: |
Ingredients: 1 tsp Ground allspice
1 tbsp White wine vinegar
1 tsp Ground nutmeg
1/2 cup White wine
1/4 tsp Mace
1 tsp Pepper
1 tsp Chili flakes
1/4 cup Chopped parsley
Grated zest and juice of 1 lemon
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Directions: |
Directions:Add STEP 3 ingredients to the broth and combine. Pour carefully on top of the meat and chill until firm. Enjoy with vinegar or mustard. |
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This recipe for Head Cheese is from