Ukrainian Hogs Head Head Cheese Recipes

HOG'S HEAD CHEESE

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.

UKRAINIAN JELLIED PIG'S FEET (HEAD CHEESE)

Steps:

• Wash and scrape the feet and shanks very thoroughly.
• Wipe dry and broil on all sides until they are a delicate golden color. Do not scorch. Should any part become scorched, scrape it and wash well.
• Cut the feet in half lengthwise. Place the meat in a large kettle, add the salt, cover with cold water, bring to a boil and skim. Cover and simmer very slowly for about 3 hours. The success of this dish depends on slow simmering. Rapid boiling makes the liquid milky in color.
• Cut the onion in half, and brown it in an ungreased pan. This enhances the flavor and color of the broth. Add the onion and the remaining ingredients, EXCEPT the vinegar, to the meat, and continue simmering until the meat comes off the bones easily.
• Total cooking time is about 5 hours or longer. When done, strain, remove the bones, spices, and vegetables except the carrot.
• Arrange the meat and chopped carrot in a suitable dish. Add the vinegar to the broth and season to taste with salt.
• If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup cold water. Blend it with a small quantity of the hot broth and stir into the broth.
• Some cooks prefer to add a clove crushed garlic to the broth at this stage rather than to cook it along with the other ingredients. If this is followed, strain the broth again to remove all the particles of garlic.
• Pour over the meat and chill until firm. Before serving, scrape off all the fat from the top.
• Serve in slices and garnish with sprigs of parsley and hard cooked eggs.
• JELLIED PIG'S FEET with CHICKEN:.
• Follow the recipe above, but replace the shank with 1/2 small chicken. Simmer the pig's feet until barely tender, and then add the chicken and continue simmering until all are done. For best results use gelatin in this dish as directed in the recipe above.

UKRAINIAN HOG'S HEAD (HEAD CHEESE)

Steps:

• Have the hog's head cut into quarters by the meat dealer.
• Remove the brains, teeth, snout, and eyes, but retain the ears.
• Cut off the fattest part of the head for lard. Scrape and wash each piece thoroughly. Wash, trim, scald, and skin the tongue.
• Soak the meat in cold water to cover for 30 minutes to extract the blood.
• Drain and wash again. Cover the meat with fresh cold water; add the salt, bring to a boil, and skim. Cover and simmer for 1 hour.
• Then add the remaining ingredients and continue cooking until the meat separates from the bones.
• This will take about 5 hours or longer. Be sure to simmer the meat over a LOW heat during the entire period of cooking. Rapid boiling will make the meat stock milky in color.
• Drain off the meat stock and save it.
• Remove the onion, garlic, and spices. Pick out all the bones from the meat. Cut the meat into coarse pieces.
• The stock may be flavoured with a freshly crushed clove of garlic and then strained.
• Season the stock to taste.
• If a firm jelly is desired, soften 1 tablespoon of gelatin in 1/4 cup of cold water and then stir into the hot stock.
• Put the meat into a mold and add enough strained stock to cover it. Chill thoroughly. Remove the fat from the top. Serve in slices.

HEAD CHEESE

Steps:

• Place pork hocks, veal shank and salt in large kettle. Cover entirely with water. Bring to full boil then reduce heat to slow simmer. Cook until fork penetrates meat easily. Periodically rearrange meat so it doesn't stick to bottom of kettle. Skim off scum which forms on top of water. Keep adding boiling water to keep meat covered until done.
• When meat is done, place on large cookie sheet for cooling. Strain remaining water into another kettle to remove any small bones and other matter; set aside strained water. Place meat on tray and cool. Remove all fat and bones. Dice remaining meat, skin and soft gristle. Add diced meat to strained water. Bring to full boil and reduce to very slow simmer. Add salt to taste at this time. Periodically test mixture to see if it sets by pouring a small amount in a bowl and putting in freezer. Mixture is set when it is the consistency of jello. Add vinegar and nutmeg and remove from heat.
• Ladle into bread pans making sure to distribute meat evenly. Fill pans no more than 3/4 full. Leave at room temperature until cool then refrigerate overnight. Next day, unmold onto plastic wrap and double wrap in foil. refrigerate until ready to use. To serve, remove any fat from top of loaves and cut into chunks. Some prefer more vinegar and salt added at this time.